Caramelized Clay Pot Fish
- 40m Prep Time
- 25m Cook Time
- 1h 5mReady In
A classic Vietnamese dish featuring caramelized fish in a clay pot, balancing sweet, salty, and spicy flavors. Serve over steamed rice for a comforting meal.
Ingredients
- 1 lb firm white fish such as halibut cut into 1-inch chunks
- 1 1/2 tbsp fish sauce
- 1 1/2 tbsp peanut oil
- 2 tbsp peanut oil
- 6 tbsp sugar
- 4 tbsp shallots minced
- 2 clove garlic minced
- 2 1-inch chunks ginger peeled
- 1 cup coconut juice (aka coconut water, not coconut milk) warmed
- 2 whole red Thai chilies
- 1 tbsp fish sauce
- ground black pepper
Nutrition (per serving, estimated)
Estimated based off 12 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 881 mg
- Iron: 4.15 mg
- Magnesium: 179 mg
- Phosphorus: 1185 mg
- Potassium: 2085 mg
- Zinc: 5.96 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 1/2 tbsp fish sauce
- 1 1/2 tbsp peanut oil
- 2 tbsp peanut oil
- 6 tbsp sugar
- 2 whole red Thai chilies
- 1 tbsp fish sauce
- ground black pepper
Prepare
- 1 lb firm white fish such as halibut, cut into 1-inch chunks
- Mince 4 tbsp shallots
- Mince 2 clove garlic
- Peel 2 1-inch chunks ginger
- 1 cup coconut juice (aka coconut water, not coconut milk), warmed
Let's Cook
-
Step 1.
In a bowl, combine 1 pound firm white fish (such as halibut) cut into 1-inch chunks with 1½ tablespoons fish sauce and up to 1½ tablespoons peanut oil. Toss to coat, then let marinate at room temperature for 30 minutes.
-
Step 2.
While the fish marinates, prepare the sauce: Heat 2 tablespoons peanut oil in a heavy-bottom saucepan over medium-high heat. Add 6 tablespoons sugar and stir constantly until the sugar dissolves completely; it may seem dry or crystallize at first, but keep stirring until it liquefies.
-
Step 3.
Add 4 tablespoons minced shallots, 2 minced garlic cloves, and 2 peeled 1-inch chunks ginger to the saucepan. Stir and cook for about 1 minute until fragrant.
-
Step 4.
Pour in 1 cup warmed coconut juice (coconut water) — if the liquid is cold, it may cause the sugar to harden; if that happens, keep stirring until the candy dissolves. Then stir in 2 whole red Thai chilies, 1 tablespoon fish sauce, and a pinch of ground black pepper.
-
Step 5.
Bring the sauce to a boil, then reduce heat to low and let it simmer while you prepare the clay pot.
-
Step 6.
Warm a clay pot (or a heavy-bottom 2-quart saucepan) by filling it with hot water and letting it sit for a minute; this prevents cracking. Discard the water.
-
Step 7.
Place the marinated fish chunks into the clay pot, pouring any remaining marinade over the top. Set the pot on a burner over low heat and gently warm the fish for about 2 minutes without browning it.
-
Step 8.
Pour the prepared sauce over the fish in the clay pot. Cover and simmer over low heat for 20 minutes, until the fish is cooked through and the sauce has thickened slightly.
-
Step 9.
Remove the whole chilies and ginger pieces before serving. Serve the fish and sauce over steamed rice.