Vietnamese · Dinner
Caramelized Fish Wraps
Pan-caramelized white fish glazed in a reduced fish sauce and palm sugar syrup, flavored with garlic, shallot and black pepper, tucked into lettuce leaves with rice vermicelli, herbs and pickled carrot. A Vietnamese caramel-sauce technique delivers sweet, salty and fish-forward flavor in a fresh, handheld wrap.
$6
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
421Calories
38.8gProtein
9.2gFat
48.3gCarbs
29.1gSugar
3.9gFiber
1521mgSodium
88mgChol
1.6gSat Fat
821mgPotassium
103mgCalcium
2.6mgIron
2.1mcgVitamin B12
18mgVitamin C
gluten-free
protein-rich
low-calorie
sweet-heat
hidden-gems
gluten-free
Instructions
1
Prep
Mince the garlic and shallot, slice the chili, julienne the carrot, and cut the fish into large chunks on a cutting board.
2
Chill
Toss the julienned carrot with rice vinegar and a pinch of sugar in a small bowl; set aside 10 minutes until softened and tangy.
3
Sweat
Heat the vegetable oil in a small skillet over medium heat, then sweat the garlic and shallot for 1 minute until softened and translucent.
4
Braise
Add brown sugar and water to the skillet and cook over medium heat 2–3 minutes until darkened to deep amber caramel; stir in fish sauce, add fish, and braise over medium-low heat 6–8 minutes, spooning sauce over fish until it flakes easily and sauce clings thickly; sprinkle black pepper and half the chili over the fish and stir once off heat until coated.
5
Plate
Lay the lettuce leaves flat and divide the rice vermicelli, caramelized fish, pickled carrot, cilantro, mint and scallion among them; wrap each lettuce leaf around its filling, arrange on a plate, and scatter the remaining chili on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 2 tbsp2 tbsp fish sauce
- 4 tbsp4 tbsp brown sugar
- 4 cloves4 cloves garlic
- 22 small shallot
- 1/2 tsp1/2 tsp black pepper
- 2 tsp2 tsp vegetable oil
- 22 small red chili
- 4 tbsp60ml water
- 1.8 oz50g dry rice vermicelli, cooked and cooled
- 66 large lettuce leaves
- 1/2 cup50g carrot, julienned and quick-pickled in 1 tsp rice vinegar and a pinch of sugar
- small handful cilantro leaves
- small handful mint leaves
- 2 tbsp2 tbsp scallion
