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  • Serves 5
  • 30 minutes
  • Difficulty Medium
  • 11 Ingredients

49 Comments

Known as Canh Chua Ngọt in Vietnamese, this recipe is an easy-to-prepare restaurant quality dish, which serves 4-6 as part of a shared meal.

This recipe is courtesy of Luke Nguyen, chef, TV host, and co-owner of acclaimed Sydney restaurant Red Lantern (www.redlantern.com.au), which he runs with sister Pauline Nguyen and chef Mark Jensen.


Ingredients (serves 5)

  • 6 Asian celery stalks
  • 6 spring onions (scallions), white part only, chopped
  • 2 bird’s eye chillies, chopped
  • 700 g (1 lb 9 oz) barramundi fillets, skin on, pin-boned
  • 2 tablespoons vegetable oil
  • 2 litres (70 fl oz/ 8 cups) fish stock
  • 125 ml (4 fl oz / ½ cup) fish sauce
  • 1 teaspoon sugar
  • 2 large ripe tomatoes, sliced into wedges
  • 1 large handful bean sprouts
  • 2 limes, cut into wedges

Method

  1. Pick the leaves from the celery stalks, reserving the leaves for later use, then roughly chop the stalks. Using a mortar and pestle, pound the celery stalks, spring onion and chilli into a paste. Set aside.
  2. Slice the barramundi widthways into 5 cm (2 inch) pieces. Heat a frying pan over medium heat, then add the oil and pan-fry the barramundi fillets, skin side down, for 3 minutes, or until the skin is crisp. Remove and set aside in a warm place.
  3. Put the celery paste, fish stock, fish sauce and sugar in a large saucepan and bring to the boil. Reduce the heat to low and then gently add the fish fillets, placing them skin side up. Simmer for 5 minutes, then add the tomatoes and celery leaves.
  4. Divide the fish evenly among serving bowls, placing the fish in the bowl skin side up, then pour the soup over the top. Garnish with the bean sprouts and a wedge of lime.

  • Love Barramundi, actually cooking a whole one for tea tonight. When searching for ideas, came across this recipe., I will be giving it a try with some fillets, just have to add to my shopping list. Thank you.

    Reply

  • I’ll pass this one on to someone else.

    Reply

  • Surely something different. I don’t eat much fish, but I do like salmon and barramundi. Thanks for sharing the recipe!

    Reply

  • It looks divine. Lovely recipe which I’ll be trying.

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  • This looks absolutely delicous

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  • A beautiful fish to cook with and loving the asian flavours!

    Reply

  • This sounds absolutely delicious. Very fresh and healthy!

    Reply

  • What a fantastic way to cook barramundi! Can’t believe how good this is.

    Reply

  • Sound amazing. Definitely trying this one.

    Reply

  • my dream to eat a meal at this restaurant

    Reply

  • with broth

    Reply

  • celery both

    Reply

  • thanks for sharing Pauline – I don’t eat enough fish, and the broth sounds divine

    Reply

  • delicious !!! gorgeous !

    Reply

  • Love Luke’s style of cooking and this recipe sounds really awesome!

    Reply

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