Cherry & Dennis Recipes
Vietnamese Caramel Fish Clay Pot
越南砂鍋焦糖魚
Recipe overview
Vietnamese caramel fish clay pot gently braises fish with fish sauce, coconut water and caramel to a deep amber glaze while the fish stays moist and intact.
01
Ingredients
Main ingredients
- 600 g fish fillet
Sauce
- 3 tbsp Fish sauce
- 3 tbsp brown sugar
- 400 ml coconut water
Seasoning
- 3 clove garlic
- 100 g shallots
- 1 tsp Black pepper
- 1 tbsp cooking oil
Garnish
- 2 piece spring onion
02
Tools
- knife
- cutting board
- mixing bowl
- pot
- wooden spoon
- tongs
- measuring cup
- measuring spoons
- timer
03
Steps
Step 1
Cut and dry fish
Cut fish into 5 cm pieces and blot dry.
Step 2
Marinate fish
Coat with 2 tbsp fish sauce, 1 tbsp brown sugar, all garlic and 1 tsp pepper; rest 15 minutes.
Step 3
Slice aromatics
Slice shallots and separately slice two spring onions.
Step 4
Make caramel
Cook 1 tbsp oil with remaining 2 tbsp brown sugar for 3 minutes until amber.
Step 5
Soften shallots
Add shallots and cook 3 minutes.
Step 6
Sear fish
Sear fish in one layer for 4 minutes.
Step 7
Add liquid
Add 400 ml coconut water and remaining 1 tbsp fish sauce.
Step 8
Braise fish
Braise gently for 15 minutes.
Step 9
Turn once
Carefully turn fish once.
Step 10
Reduce sauce
Cook 10 minutes until sauce glazes the fish.
Step 11
Check doneness
Confirm 63°C, opaque flesh and easy flakes.
Step 12
Garnish and serve
Add all spring onion and serve in the clay pot.
Common mistakes
- Over-dark caramel tastes bitter.
- Frequent turning breaks the fish.
Tips
Dry fish takes the caramel glaze better.
A gentle reduction keeps pieces intact.
