Chef Emma Bilazarian

A “sweecy” modern take on a Vietnamese tradition.

Prep Time: 10 mins 
Cook Time: 30 mins
Total Time: 40 minutes 
Yield: 1 serving
 

Ingredients:

• 1 package (2 fillets) of Dutch Yellowtail 

• 2 tbsp / 30 ml oil

• 1 shallot, julienned 

• 1 tsp / 7 g salt

• 1 tsp / 5 ml fish sauce

• 2 tbsp / 30 ml soy sauce

• 1 coconut water 

• 1 tbsp / 12.5 g brown sugar

• 1 chile, sliced (to taste, optional)

• freshly ground black pepper or add as a final topping when serving

• 1 green onion, roughly chopped

• 1 red chili sliced, optional

• 1 cup / 250 g of white rice, cooked 

Preparation:

• Add oil to a pan and saute shallot over medium heat until lightly browned.
• Take pieces of fillets and place them in the pan. 
• Add the seasoning & cooking liquid and turn the heat to high until boiling. Taste the sauce and adjust the seasoning.
• Bring to a simmer for ~8 minutes. Adjust seasoning if needed.
• Gently flip the fillets of fish over, and add scallion and chili to the top of each piece.  
• Simmer for the final ~6 minutes with the lid partially covered. Make sure to baste the fish to make sure it is evenly cooked.
• Remove fish, spoon over the dark sweet sauce and enjoy with rice.