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Vietnamese braised snapper


  • Cook the sugar and water in a heavy-bottomed pot until it just begins to caramelise. 
  • Carefully add the oil with the ginger and garlic. Stir and cook for a minute or two. 
  • Then add the stock, fish sauce and ground pepper. Stir well and bring to the boil. 
  • Add the fish in one layer and turn to coat well in the sauce. Turn the heat down, cover and simmer for 2-3 mins each side. 
  • The remove the fish, turn the heat right up and reduce the sauce quite heavily to a glaze, before adding the spring onions and briefly cooking. 
  • Serve the fish with plenty of the sauce spooned over the top and steamed rice and Asian vegies.


  • 3 heaped tbsp caster sugar
  • 3 heaped tbsp water
  • 1 tbsp vegetable oil
  • 1 heaped tbsp shredded fresh ginger
  • 2 garlic cloves, finely sliced
  • 100 ml chicken (or fish) stock
  • 2-3 tbsp Asian fish sauce
  • freshly ground pepper
  • 4 x 180 gm snapper steaks
  • 3 spring (green) onions, shredded

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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