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Fish Preparation

Fish Sauce

  • Corn Oil 60 ml
  • Red Onions 180 g
  • Ginger, finely minced 90 g
  • Garlic, finely minced 45 g
  • Carrot 120 g
  • Red Bell Pepper 120 g
  • Brown Sugar 90 g
  • Soy Sauce - plain 30 ml
  • White vinegar 60 ml
  • Water 120 ml
  • Cornstarch 60 ml
  1. Fish Preparation

    • Season the fish with the KCCLS.
    • Combine the water, lemon and onions in a pan and bring to a boil. Lower the flame to poaching temperature.
    • Poach the fillets until cooked. Set aside.
  2. Fish Sauce

    • Heat the oil and sweat the onions, ginger, garlic, carrots, and peppers for two minutes.
    • Stir in the chicken broth base, oyster sauce, sugar, and soy sauce.
    • Add the vinegar and water, and simmer for 10 minutes.
    • Taste the sauce and stir in the slurry to thicken the sauce.
    • Pour the sauce over the poached fillets.