Vietnamese Clay Pot Fish

• 1 whole sea bass or snapper (about 2 lbs), cleaned and cut into serving pieces
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 2 tablespoons vegetable oil
• 3 garlic cloves, minced
• 1 thumb-sized piece of ginger, sliced
• 1 medium onion, thinly sliced
• 2 green onions, chopped
• 1 red bell pepper, sliced
• 1 cup chicken stock
• 1/4 cup fresh cilantro leaves
• 1/4 cup fresh basil leaves
• Juice of 1 lime
• Chopped Thai chilies, to taste (optional)

Steps

1. 1 In a small bowl, mix fish sauce, soy sauce, and sugar; set aside.
2. 2 Heat oil in a clay pot over medium heat. Add garlic and ginger, sauté until fragrant.
3. 3 Add onion and bell pepper, cook until softened.
4. 4 Arrange fish pieces in the pot, skin side down. Pour the sauce mixture over the fish.
5. 5 Add chicken stock and bring to a gentle simmer.
6. 6 Cover and cook for 10 minutes, or until fish is cooked through.
7. 7 Stir in cilantro, basil, lime juice, and Thai chilies if using.
8. 8 Serve directly from the clay pot at the table.

Nutrition

Tips

• If you don't have a clay pot, a cast iron skillet works well.
• Adjust the amount of Thai chilies to suit your spice preference.
• Serve with steamed jasmine rice to soak up the flavorful broth.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop with a splash of water to revive the sauce.

Serving Suggestions

• Serve with steamed jasmine rice and a fresh cucumber salad.
• Pair with a crisp Sauvignon Blanc to complement the herbs and fish.

FAQ