In Vietnam I was introduced to several fish sauce caramel dishes, including a fish sauce coffee. I don't drink coffee, but was so fascinated by what this would be that I had a taste. It was stunning, a lot like unchurned caramel ice cream. (Watch this space for a Fish Sauce Caramel Coffee Ice-Cream, coming soon!)
So full of Vietnamese flavours and ideas, I made this after returning home and it was just yummo! I didn't get an awesome pic as we are losing light earlier as winter approaches, but you get the idea. You can use any fish, I think this caramel would go very well with other proteins as well. (I am pretty sure I will be making it again and using it in another way!)
Then there are the health benefits of turmeric of course. If you needed an excuse to make this dish...you're welcome!
If you enjoyed this recipe, we invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.
Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.
Our newest course, (FREE to Insiders) Shelf Control helps you sort out your pantry and fridge!
We have an amazing Lazy Sourdough Bakery course available to do at your own pace online.
Our delicious frosty course, The Whole Scoop Ice Cream course is churning now!
Need
-
The Turmeric Caramel
- 45 Grams fresh turmeric
- 100 Grams coconut sugar
- 70 Grams fish sauce
- 1/2 Teaspoon cayenne pepper
- 4 limes juice only
- plenty black pepper freshly cracked
-
The Rest
- 4 Pieces firm white fish fillets, I used gummy shark
- 2 Pinches pink salt flakes BUY
- Extra Virgin Olive Oil (EVOO) as needed for frying BUY
- 1 white onion, cut into rings and chilled in iced water bath
- steamed rice to serve
- handful snow peas per person, blanched
- 1 Handful fresh mint leaves
- 1 Handful fresh coriander or cilantro leaves
- limes cheeks to serve
Do
- 1
Place the turmeric into the Thermomix bowl and chop 3 sec/speed 5. Scrape down sides of bowl.
- 2
Add all remaining caramel ingredients and cook 8 min/Varoma/speed 1/spatter guard.
- 3
Blend caramel 10 sec/speed 7. Set aside. (Clean bowl and lid immediately so as not to stain them with the turmeric.)
- 4
Salt the fish and then pan fry with a little EVOO, until golden on both sides.
- 5
Serve with rice, snow peas, sliced onion, fresh herbs and loads of sauce. I found this sauce was enough for easily 6 pieces of fish, so depends on how hungry your diners are.
