As promised, here's the recipe for another dish I learned on holiday: the easier-than-you-would-think-it-is caramelized fish stir fry!
Serves 4
What you need
Fresh seabass - 500 g sliced
Water
Sugar
Fish oil
Ground pepper
White onion - 1/2 an onion
Minced Thai chilli - 1, sliced into fine rings
Cashew oil (I couldn't find this, but the dish tasted fine without it, though it didn't have that lovely rich colour)
What you do
Add a ladle of water to a large frying pan on medium heat
Sprinkle 2 tablespoons of sugar into the water, and keep stirring until it caramelizes. This could take a while, so be patient, and don't be tempted to turn the heat up - you may burn your sugar!
Turn the heat down to low once the sugar has caramelized, and add the fish slices, making sure each one touches the base of the pan.
After about 30 seconds, turn the fish slices over, to caramelize the other side
Add 4 tablespoons of fish oil, 2 tablespoons of sugar, 2-3 teaspoons of ground pepper, the ground onion, and 2 tablespoons of cashew oil
Turn the heat up to medium, gently mix in the ingredients, and allow the fish to cook, turning the pieces once in a while. Use chopsticks if you have a couple at hand to avoid breaking the fish when you turn it
When the fish is almost done, add the Thai chilli, and mix in
All done!
Serve hot with steamed rice. A nice side dish is the Vietnamese style lemongrass & chilli chicken.