The Vietnamese typically use catfish for
this dish, but any firm-fleshed fish will do. Use whole fish or large
slices of cross-cut fillets as these keep whole better. The fish is
delicious served over steamed rice.
Serves 4 - 6
Caramel sauce (160 ml, 2/3 cup)
Heat the oil in a wok over medium heat.
Add the fish and stir-fry for 3
to 4 minutes on each side.
Add the shredded ginger and caramel sauce and
bring the mixture to the boil.
Reduce the heat to low and cook another 5 minutes, or until the fish is
Remove from the heat and place on a serving platter.