Clay-pot fish

Clay-pot fish

By
From
KOTO
Photographer
Michael Fountoulakis

In the roadside cafes along Highway 1, small earthenware pots filled with fish are lined up waiting for the truck drivers to stop for lunch. The pickled bean sprouts add crunch to this meal; the same effect can be achieved by eating this with some cucumber batons.

Ingredients

Quantity Ingredient
3 garlic cloves
1/2 birdseye chilli, sliced
vegetable oil, for frying
1/2 cup Caramel sauce
2 tablespoons fish sauce
1/3 teaspoon freshly ground black pepper
4 tablespoons Caramel pork, optional
4 blue-eye cutlets, (2–3 cm thick)
Pickled bean sprouts, to serve

Method

  1. Fry the garlic and chilli in a small amount of oil in a clay pot or heavy-based saucepan over medium–high heat for 1–2 minutes, or until fragrant.
  2. Add the caramel and fish sauce, black pepper and 125 ml water and bring to the boil. Add the pork, if using, and the fish cutlets and reduce to a simmer. Cover and cook for 10–15 minutes, turning the fish once, or until the fish is cooked through.
  3. Serve at the table in the clay pot with pickled bean sprouts on the side.
Tags:
KOTO
Tracey
Lister
Andreas
Pohl
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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