‘The fish wing is often overlooked as its meat is encased by vines but within you’ll find the most succulent and delicate parts of the fish’.
Duncan Lu
A sweet, salty, and sticky glaze over succulent barramundi wings. This uplifting dish is bright and full of colour.
Vietnamese Braised Fish – Ca Kho
Ingredients
- 500g barramundi wings
- 4 tbsp fish sauce
- 1/2 tsp anchovy salt
- 2 birds eye chillies
- 1 knob butter
- 3 cloves garlic
- 1 bunch spring onions
- 2 tbsp neutral cooking oil
- 1 1/2 tbsp sugar
- 300ml coconut water
- 1/2 tsp black pepper
Method
- In a large mixing bowl, marinate barramundi with fish sauce, anchovy salt and whole chillies.
- In a mortar and pestle, crush ginger, garlic and spring onion stalks (reserve the green tops for garnishing), then add to the mixing bowl and allow to marinate for 15 mins
- In the meantime, in a large heavy based saucepan or casserole pot add cooking oil and sugar, and simmer on low-medium until sugar caramelises
- Once the sugar caramel turns copper in colour, immediately add the barramundi and its marinade and saute for a few mins or until the aromatics are fragrant
- Deglaze with the coconut water, top up with a splash of cold water to cover as required. Bring to the boil then braise on low to medium heat, turning fish occasionally for 15 minutes or until liquid thickens into a sticky sauce. Add freshly cracked pepper and stir in gently to finish the braise.
- Garnish with spring onion tops cut in batons and fresh chilli
- Serve with freshly steamed rice and fresh cucumber or seasonal leafy greens on the side
