1. Preheat oven to 180°C (350°F). Lightly brush a large sheet of foil or parchment with olive oil.  
2. Assemble the parcel: Lay lemon slices on the parchment, place salmon fillets on top, then add more lemon slices, fennel, and dill. Drizzle with white wine and season with salt and pepper.  
3. Wrap it up: Place another sheet of parchment on top and fold the edges to seal, leaving a little space inside for steam to circulate.  
4. Bake: Place the parcel on a baking tray and bake for approx. 12 minutes. Then, let it rest in the foil for 5 minutes before opening.  
5. Serve & enjoy! Carefully transfer the salmon to a serving platter, sprinkle with fresh dill, and garnish with lemon slices. Pair it with your favourite spring sides – we love a crisp cucumber, radish & fennel salad, buttery new potatoes, and a creamy herby mayo! 

This delicious Vietnamese Basa recipe by Nina “Teddie” Huynh  is easy to make and a perfect dish for celebrating Lunar New Year.

“Tết, or Lunar New Year, is a time for me to reconnect with my Vietnamese roots, celebrate family, and honour the traditions that shape my cooking. It’s about renewal, gratitude, and the joy of sharing meals with loved ones. The food we prepare during Tếtcarries deep meaning, symbolising prosperity, health, and harmony. For me, it’s a chance to blend traditional flavours with sustainable practices while keeping the spirit of abundance and community alive.” – Chef Nina ‘Teddie’ Huynh

Vietnamese Caramel Braised Fish (Cá Kho Tộ) is iconic in Vietnamese cuisine for its rich, savoury flavour, created by slowly braising the Basa in a blend of fish sauce, caramel, and aromatic herbs, which highlights the balancing of sweet, salty, and umami flavours. This dish holds a special place in the hearts of many Vietnamese people as a beloved comfort food, often enjoyed during family gatherings.

Photography: Kim Low

During Tết (Lunar New Year), this Caramel Braised Fish recipe takes on additional significance. It is commonly prepared as part of the festive spread to symbolise abundance and family unity, key themes of the holiday. The braised fish, with its deep and comforting flavours, represents prosperity for the year ahead, while the act of sharing a meal like this with loved ones reinforces the importance of togetherness and good fortune in the new year. This dish is not just a celebration of Vietnam’s culinary heritage, but also of the cultural values that define the Tết season.

Recipe Instructions

Instructions:

1. To Prepare the Basa fillets, Cut into even pieces and marinate with fish sauce and 1 tablespoon caster sugar for at least 15 minutes.
2. To make the caramel sauce, Heat the vegetable oil in a pan over medium-high heat. Add 1 tablespoon of sugar and cook until it turns amber. Add the minced shallot and garlic, cooking for 15 seconds until fragrant.
3. Add the marinated Basa fillets and any leftover marinade to the pan. Stir to coat the fish in the caramel sauce. Pour in the coconut soda and simmer for 20 minutes, partially covered. Flip the fillets halfway through, or spoon the liquid over if flipping is tricky.
4. To Garnish and serve , sprinkle with sliced spring onions and black pepper before serving with steamed rice.

Tips:

Adjust the seasoning and aromatics to suit your taste. For a bit more fragrance, you can add a few slices of fresh ginger.

1. Prepare the potatoes and onions: Grate potatoes and onion into a large bowl. Sprinkle with 2 tsp of salt, mix well, and let sit for 15 minutes to draw out moisture. 
2. Make the herby crème fraîche: In a separate bowl, combine the herby creme fraiche ingredients and season. Cover and chill. 
3. Remove moisture from potatoes: Place the potato and onion mixture in a clean tea towel or muslin. Squeeze tightly over the sink to remove as much liquid as possible. Return the mix to the bowl and stir in breadcrumbs, egg, chopped chives, cumin, and plenty of black pepper. 
4. Cook the latke: Heat 2 tbsp of oil in a large frying pan over medium heat. Add the potato mixture, pressing it into an even layer. Cook for 6 minutes. Carefully invert the latke onto a plate. Heat the remaining 2 tbsp oil in the pan, slide the latke back in, and cook for another 6 minutes until golden on the other side. 
5. Assemble and serve: Transfer the latke to a serving board and slice into portions. Top with smoked salmon, dollops of herby crème fraîche, sliced spring onions, and fresh dill. Serve with lemon wedges on the side. Enjoy! 

1. Make the White Sauce Melt butter in a pan over medium heat. Whisk in flour and cook for about 2 minutes. Gradually whisk in milk, simmering until it bubbles and thickens. Stir in chopped parsley and season with salt and pepper to taste.
2. Prepare the Mashed Potatoes. Boil peeled and diced potatoes in salted water for 20 minutes until soft. Drain and mash until completely smooth. Mix in butter and 2 egg yolks – season to taste. Spoon the mash into a piping bag for later.
3. Assemble the Dish. Preheat the oven to 180°C / Gas Mark 6. Arrange scallops and prawns in seafood shells or small baking dishes. Pour the white sauce over the seafood. Pipe the mashed potatoes around the edge of the shells, framing the seafood.
4. Bake and Serve. Grate cheese over the top of each dish. Bake for 15-20 minutes until golden and bubbly. Serve with lemon wedges for garnish.

1. Preheat the oven to 180°C, 160°C fan, gas mark 4.
2. Pour the vinegar, honey and salt into a saucepan and bring to a simmer.
3. Pour over the red onion, stir well then cover and set aside for 10 minutes.
4. Place the slices of baguette onto a baking sheet, drizzle with olive oil and season with salt and black pepper.
5. Place in the oven for 8-10 minutes until golden brown and crispy.
6. Remove and allow to cool slightly.
7. Top each piece with a little goat’s cheese and smoked salmon.
8. Spoon the picked red onions over the top.
9. Finish with the chives and a little freshly ground black pepper.

1. Coat all fillets in extra virgin olive oil.
2. Season both sides of fillet with all seasonings.
3. Cover with plastic wrap and let rest at room temp for 20 minutes.
4. Pan sear for 90 seconds on each side over medium to high heat, or grill for 45 seconds per side.

Vegetables

1. Grill all vegetables to add char, set aside to cool at room temp until they can be handled.
2. Cut the corn from the cob.
3. Cut all remaining vegetables into bite sized pieces.
4. In a sauté pan add extra virgin olive oil and heat.
5. Once the oil is hot, add the vegetables and lightly sauté.
6. Once vegetables are sautéed, add the citronette, salt and pepper while the vegetables are hot and then serve.

Citronette

1. Add orange juice, lemon juice, thyme, garlic, shallot and Dijon to a blender.
2. Blend at medium speed until incorporated.
3. Continue to blend and slowly add oil until emulsified.
4. Taste then adds salt and pepper to taste.
5. If the citronette is too thick, add a small amount of water while blending to adjust to desired viscosity.
6. Contrarily, if you desire more thickness, add more oil while blending.

Red Pepper Coulis

1. Drain roasted red bell peppers over a sink.
2. In a sauté pan combine garlic, roasted shallots, garlic confit, Shery vinegar, garlic oil and extra virgin olive oil. Bring to a simmer and turn off heat.
3. Once cooled, combine mixture in a blender with the bell peppers and blend until smooth.
4. Pour into a sauce pot and reduce until it coats the back of a spoon. Add salt and pepper to taste.

1. Tip the flour, baking powder, salt and pepper into bowl and mix together. 
2. Add the egg and milk. 
3. Whisk together to a thick smooth batter then whisk in 2/3 of the chives. 
4. Heat a non stick frying pan until medium hot.  
5. Add enough oil to just coat the pan. 
6. Add small spoonfuls of batter and fry over a medium heat for 1-2 minutes until just golden and bubbles form on the top. 
7. Flip over and cook for another 30-45 seconds until set. 
8. Repeat with the remaining batter. 
9. Mix the crème fraiche and horseradish together and season with salt and black pepper. 
10. Top the blinis with a little horseradish crème fraiche, few pieces of beetroot, twist of smoked salmon and finish with a sprinkling of chives and black pepper. 

1. Place sauté pan over medium heat, add the oil
2. When the oil “shimmers”, add shrimp in one layer
3. Cook for 2-3 minutes on one side
4. Flip shrimp over, add pineapple pieces and let cook for 2-3 minutes more. Shrimp should be cooked until they turn opaque, with an internal temperature of 150°F.
5. Add the teriyaki sauce, bring to a simmer and cook for 2-3 minutes until it comes to a full boil and reduces slightly
6. With slotted spoon or tongs – remove shrimp and pineapple and place on a plate
7. Place a piece of pineapple and shrimp each on a small skewer and add skewers to a serving plate
8. Drizzle residual sauce over the shrimp and garnish with green onions or cilantro (optional) and serve immediately!

Salmon en Croute! A delicious festive centrepiece that is so easy to make. A brilliant alternative over the festive period packed full of healthy and delicious ASC labelled salmon and green leaves.  Remember when you’re in the supermarket, look for the sea green ASC label on the packets of fish. It’s a sign that the fish has been raised according to strict and responsible ASC standards.

To make this Salmon en Croute:

1. Dice 3-4 garlic cloves and fry for a minute in 30g of butter.
2. Add approx. 150g of washed spinach and watercress and cook for a few mins until it’s wilted down. Squeeze any excess water out and chop well.
3. Add the chopped greens to some grated lemon zest and 80g of cream cheese. Mix well.
4. Lay 4 ASC Salmon fillets out on one half of a sheet of pull pastry, leaving a 2cm rim.
5. Top the salmon with the green leaves mix and brush egg wash along the sides of the pastry.
6. Fold up the pastry so the salmon is covered. Use a fork to press down the edges of the pastry, wash with egg then cook for 30 mins, that’s it!

Mexican Prawn Cocktail! A superstar appetiser bursting with fresh, zingy flavours and made with ASC labelled Prawns, so you know the seafood you’re buying is raised responsibly. Serve in little glasses around the table or in a big bowl and let everyone dig in.

To make this Mexican Prawn Cocktail:

1. Take around 300-400g of ASC labelled King Prawns, raw or cooked.
2. If using raw, dice a few cloves of garlic and fry in a little oil before adding the prawns and cooking for around 4 minutes. Allow to cool, roughly chop half and leave the rest intact. Set aside.
3. If using cooked, just roughly chop half and leave the rest intact.
4. Dice and add to a large bowl around 100g each of celery, cucumber and tomatoes.
5. Add a few tablespoons of chopped jalapeños and around 50g of chopped red onion.
6. Add a few shakes of your favourite hot sauce, a handful of chopped coriander, a squeeze of fresh lime and all of the prawns (including any juice they were cooked in).
7. Pour over some passata to achieve your chosen consistency, anywhere between around 300 and 500ml I would have thought.
8. Mix well then add some chopped avocado to finish. Gently stir and serve, delicious