Vietnamese Caramelized Fish in a Clay Pot
Ingredients
- 600 gPangasius hypophthalmus (cut into thick steaks)
- 100 gPork belly (finely diced)
- 4 tbspfish sauce
- 3 tbspBrown sugar
- 1 tbspSunflower oil
- 150 mlMineral water
- 2 pcGarlic (minced)
- 2 pcShallot (sliced)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (sliced)
- 2 pcThai chili (whole)
- 1 tspBlack pepper ground
- 150 mlCoconut water
Method
Fish steaks glazed in a deep brown caramel, with flesh that flakes away in large succulent pieces. The syrupy, glossy sauce carries a bold aroma of pepper and fish sauce.
- 1
In a dish, mix the fish with the fish sauce, half of the chopped shallot, and a good amount of black pepper. Let it marinate for 15 minutes to firm up the flesh.
- 2
Heat the oil and brown sugar in a cast-iron pot. Do not stir. When the sugar melts and turns a dark amber color, almost like coffee, it is ready.
- 3
Add the diced pork belly. Once the fat becomes translucent, toss in the remaining shallot and garlic. It should smell strong and fill the kitchen with aroma.
- 4
Gently place the fish steaks in the pot. Pour in the mineral water and coconut water, then add the whole chilies. Cover and simmer over low heat. The liquid should gently bubble.
- 5
Remove the lid. Increase the heat to reduce the sauce. When the sauce coats the spoon and becomes sticky, turn off the heat and sprinkle with sliced green onions.
Frequently asked questions
How do you get this dish right?
- Never stir the fish while cooking; use a spoon to baste it with sauce, or it will break apart.
- The caramel must be truly dark to provide the bitterness that balances the pork fat.
How long does this dish keep?
Keeps for 2 days in the fridge. The sauce will set; reheat gently with a splash of water.
