This recipe is from Secrets of the Red Lantern by Pauline Nguyen, with recipes by Luke Nguyen and Mark Jensen. Published by Murdoch Books, $59.95.
1 whole silver perch (300-350g)
2 tbsp vegetable oil
1 garlic clove, minced
3 red Asian shallots, diced
75g sugar
2 tbsp fish sauce
1 spring onion, sliced
1 bird's-eye chilli, sliced
Cracked black pepper
Place the fish flat on a board. Using a cleaver or large knife, remove the tail, fins and head. Cut the fish from the tail into 2cm sections.
Put the oil in a small saucepan over a medium heat, add the garlic and shallots and fry until the garlic turns golden brown. Strain the oil through a fine metal sieve into a small clay pot, discarding the garlic and shallots.
Add the sugar and 1 tbsp water to the clay pot over a medium heat. Cook for about 5 minutes to make a rich, dark caramel, then add the fish. Seal the fish on all sides in the caramel, then add the fish sauce and 3 tbsp of water and bring to the boil. Reduce the heat slightly and continue to cook the fish for about 5 minutes, or until cooked through. Garnish this dish with spring onion, chilli and black pepper.
Serves two.
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