Caramelised fish in young coconut juice

Ingredients

• 500 gbasa, silver perch or cod cutlets 
• 60 mlvegetable oil 
• 2 tbspshaved palm sugar (jaggery) 
• 2garlic cloves, finely chopped 
• 200 gboneless pork belly, finely sliced 
• 200 mlyoung coconut juice 
• 4green onions, white part only 
• ½ tspfreshly ground black pepper 
• 1chilli, sliced 

Marinade

• 1garlic clove, chopped 
• 1red Asian shallot, diced 
• 1 tbspshaved palm sugar (jaggery) 
• 2 tbspfish sauce 
• 2 tbspoyster sauce 
• 1 tspsesame oil

Instructions

Marinating time 10 minutes

Combine the marinade ingredients in a mixing bowl and mix well. Add the fish and turn to coat in the marinade, then cover and marinate for 10 minutes. Drain off and reserve the marinade.

Place a wok or frying pan over a low heat. Add the vegetable oil and palm sugar and cook until the sugar has caramelised, stirring a little as it starts to colour.

Add the garlic and pork belly and stir-fry for 15 seconds, then immediately add the marinated fish. Coat the fish with the caramel, then add the reserved marinade and cook for 1 minute.

Stir in the coconut juice and simmer for a further 6 minutes, skimming off any impurities that rise to the surface.

Serve sprinkled with the spring onion, pepper and chilli.