Vietnamese · Dinner
Braised Fish Clay Pot Rice Bowl
White fish fillet braised in a clay pot with fish sauce, caramel-dark sugar, garlic and scallion, served over steamed jasmine rice. The sauce turns glossy and savoury-sweet, clinging to flaked fish and pooling into the rice, finished with black pepper and fresh cilantro for a simple weeknight Vietnamese braise.
$6
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
430Calories
38.7gProtein
8.9gFat
48.6gCarbs
24.3gSugar
1.9gFiber
1780mgSodium
91mgChol
1.8gSat Fat
720mgPotassium
75mgCalcium
2.4mgIron
1.6mcgVitamin B12
8mgVitamin C
gluten-free
protein-rich
low-calorie
rich-umami
hidden-gems
Instructions
1
Prep
Cut the fish fillet into 3 thick pieces. Mince the garlic, slice the scallion whites and greens separately, and slice the ginger and chili.
2
Heat the oil and brown sugar in a clay pot over medium heat for 2–3 minutes, swirling, until the sugar melts and turns deep amber, just short of smoking.
3
Add the garlic, ginger and scallion whites to the caramel; stir for 30 seconds until fragrant. Lay in the fish, pour in the fish sauce and water, cover and simmer over medium-low heat for 15 minutes until opaque.
4
Uncover and simmer over medium heat for 4–5 minutes, tilting the pot occasionally, until the sauce thickens to a glossy coating. Scatter the scallion greens, black pepper and chili over the fish. Plate the rice in a bowl, top with the braised fish and sauce, and garnish with cilantro.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 4 tbsp4 tbsp fish sauce
- 4 tbsp4 tbsp brown sugar
- 4 cloves4 cloves garlic
- 22 scallion
- 1 tsp1 tsp black pepper
- 2 tsp2 tsp vegetable oil
- 1/2 cup120ml water
- 44 thin slices ginger-fresh
- 22 small red chili-fresh (optional garnish)
- 1 1/2 cup280g jasmine-rice-cooked
- 2 tbsp2 tbsp cilantro
