Name: Caramel fish and baby buk choy
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 2/3 cup (150g) caster (superfine) sugar; 1/3 cup (80ml) fish sauce; 4 shallots (100g), sliced thinly; 1 kilogram (2 pounds) baby buk choy, leaves separated; 2 tablespoon peanut oil; 500 gram (1 pound) white fish fillets, cut into 3cm (1 inch) pieces

Ingredients

2/3 cup (150g) caster (superfine) sugar

1/3 cup (80ml) fish sauce

4 shallots (100g), sliced thinly

1 kilogram (2 pounds) baby buk choy, leaves separated

2 tablespoon peanut oil

500 gram (1 pound) white fish fillets, cut into 3cm (1 inch) pieces

Method

1.Heat sugar in medium saucepan over medium heat until sugar melts and turns a light caramel colour. Remove pan from heat; add sauce. Return pan to heat; simmer caramel sauce, stirring, until sauce becomes syrupy. Stir in shallot.

2.Meanwhile, boil, steam or microwave buk choy until wilted; drain. Cover to keep warm.

3.Heat oil in wok. Stir-fry fish, in batches, until browned. Add caramel sauce; bring to the boil. Simmer, uncovered, until fish is cooked.

4.Divide buk choy between serving plates; top with fish, drizzle with sauce. Serve with some steamed jasmine rice.