Caramelized Fish in Clay Pot
Ingredients
- 600 gFish stock (cut into 3cm steaks)
- 150 gSmoked cured pork belly (cut into thin strips)
- 4 tbspfish sauce
- 3 tbspWhite sugar
- 2 pcShallot (thinly sliced)
- 2 pcGarlic (minced)
- 1 tspBlack pepper ground
- 2 pcThai chili (whole)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (sliced)
- 2 tbspPeanut oil
- 200 mlMineral water
- 600 gSnakehead fish (cleaned and cut into 3 cm steaks)
- 200 mlCoconut water
Method
Fish steaks glazed in a dark, oily caramel where black pepper heat meets the depth of fish sauce. The flesh is firm, infused with umami, and flakes away in large, succulent pieces.
- 1
Mince the shallots and chop the garlic. Cut the pork belly into thin strips. Carefully pat the fish (ca-loc) pieces dry so they don't release water during searing.
- 2
In a pot (or clay pot), heat the sugar with oil over medium heat. Wait for it to melt and turn a very dark amber color, almost like coffee. When it smokes slightly, the caramel is ready.
- 3
Toss the pork into the caramel to glaze it. Add the garlic and shallots. Let sizzle until the aromatics are translucent and the pork fat begins to melt.
- 4
Place the fish pieces in. Pour in the fish sauce and coconut water. Add the whole chilies. Cover and simmer over low heat. The liquid should gently simmer.
- 5
Remove the lid and increase the heat. The sauce should reduce until syrupy and glaze the fish like a shiny varnish. Finish with black pepper and sliced green onions.
Frequently asked questions
How do you get this dish right?
- The secret is the caramel: it must be very dark, on the edge of bitterness, to balance the saltiness of the fish sauce.
- Avoid stirring the fish too much during cooking to prevent the steaks from breaking apart.
How long does this dish keep?
Keeps for 2 days in the fridge. Reheat over very low heat with a splash of water to loosen the caramel sauce.
