Sticky Vietnamese Fish

1. Place caster sugar into a frying pan over medium heat. Cook, swirling the pan constantly, until caramelised. Remove from heat and stir through fish sauce.
2. Return the pan to a low heat and gently boil for 2 min while stirring, until sugar dissolves. Add sliced chilli and ginger.
3. Add fish to the pan and season to taste with cracked black pepper. Cook for 4-6 min, turning occasionally until cooked through. Serve with steamed rice, baby bok choy and snow peas. Garnish with mint leaves and sliced chilli.

E 1068kJ F 4.0g (1.2g sat) S 1585mg

Source: that's life! TEST KITCHEN
Photo: JOE FILSHIE