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Glazed Caramelised Halibut

20 Minute Glazed Halibut. Super fresh fish with a sticky glaze, served with rice with an asian twist.

Serves: 4 Time: 20 minutes



  • 100g shallots, diced

  • 1 tablespoon olive oil

  • 4 tablespoons of sugar (brown if you have)

  • 60ml asian fish sauce

  • 60ml water

  • 1.5 teaspoons ground black pepper

  • 900g halibut fillets (or substitute with mackerel or swordfish), skin removed, cut into 8 pieces

  • 4 spring onions, thinly sliced

  • 1 bunch coriander, chopped

  • Steamed veg & rice to serve, 50g dry weight for rice per person


  1. Heat oil (in a pan large enough to hold the fish) over medium heat.

  2. Add the shallots and cook for 5 minutes, stirring occasionally, until they soften (lower the heat if they start to brown). Once done, transfer to a small bowl and set aside.

  3. Meanwhile, put your rice on to cook per pack instructions.

  4. Next add the sugar, fish sauce, and water to the shallots pan. Over medium heat, cook the mixture for about 5 minutes, until it starts to turn brown and there are large bubbles throughout creating a caramelised sauce.

  5. Next, sprinkle in the pepper and the cooked shallots and cook for a minute more. Add the fish and cook, turning gently with a spatula every three minutes or so, until it is coated evenly with the sauce, and just cooked through, 8-10 minutes (you can add a few tablespoons of water, 1 tablespoon at a time, if the pan seems too dry).

  6. Once done, sprinkle with spring onions and coriander and serve with rice and steamed green veggies of your choice.


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