Vietnamese Caramel Fish Clay Pot with Rice

Ingredients

• 1 1/2 pounds firm white fish fillets, cut into large pieces
• 2 tablespoons sugar
• 1 tablespoon neutral oil
• 3 shallots, thinly sliced
• 3 garlic cloves, minced
• 3 tablespoons fish sauce
• 1 cup coconut water or chicken stock
• 1 teaspoon freshly ground black pepper
• 1 red chile, thinly sliced, optional
• 3 scallions, cut into 2-inch lengths
• 4 cups cooked jasmine rice
• Lime wedges, to serve

Steps

1. Place the sugar and 1 tablespoon water in a shallow saucepan over medium heat. Cook without stirring until amber, then carefully add the oil.
2. Add shallots and garlic and stir for 1 minute. Add fish sauce, coconut water, black pepper, and chile if using.
3. Bring the liquid to a gentle simmer and slide in the fish in one layer.
4. Cover loosely and simmer 8 to 10 minutes, spooning sauce over the fish, until it flakes easily and is opaque at the center.
5. Add scallions and simmer uncovered for 1 minute to thicken the glaze.
6. Serve the fish and sauce over jasmine rice with lime.

Allergen note: Contains fish and coconut.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.