The traditional version of Vietnamese claypot fish uses unglazed pottery that has been seasoned over time by cooking flavorful stews and soups. Since you may not have your own claypot to cook this dish in, the most important part of this recipe is to make sure you let the sucanat and chicken broth really caramelize together.
Vietnamese Claypot Fish
- 5.0 stars
- 1/3 c sucanat
- 1 1/2 c chicken stock
- 2 cloves garlic
- 1 onion
- 2 tsp. fresh ginger
- 2 small red thai chiles, optional
- 3 tbsp. coconut oil
- 3 tbsp. fish sauce
- 3 tbsp. coconut aminos
- 1 1/2 lb firm white fish, (halibut or black cod)
- In a small saucepan, combine the sucanat with 1/4 of the total chicken stock. Cook over medium high heat, stirring until the sugar is melted. Then bring to a boil, continuing to stir and taking care not to burn, until the mixture caramelizes – about 15 minutes. Remove from heat and slowly add another 1/4 of the total chicken stock until thoroughly blended.
- Mince the garlic and onion. Peel and grate the ginger. Wearing gloves, slice the chiles in half, deseed and thinly slice.
- ln a small Dutch oven or other heavy pot, warm the coconut oil over medium high heat. Add the garlic, onions, ginger and chiles and sauté until tender. Stir in the fish sauce, soy sauce, sugar mixture, and remaining half of the chicken stock. Bring to a boil; reduce heat to low and simmer until the sauce is syrupy but still liquid. If it becomes too thick, thin it gradually with filtered water.
- Add fish to the pot, turning to coat. Cover and cook for about 15 minutes, until fish is opaque throughout.