Vietnamese Braised Fish in Clay Pot

Ingredients

• 500g (1.1 lb) fish fillets (catfish or tilapia) 500g (1.1 lb) fish fillets (catfish or tilapia)
• 3 tablespoons fish sauce 3 tablespoons fish sauce
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 red chili, sliced 1 red chili, sliced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 tablespoon sugar 1 tablespoon sugar
• 1 cup (240ml) water 1 cup (240ml) water
• Fresh cilantro and green onions, for garnish Fresh cilantro and green onions, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 30g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the fish sauce, minced garlic, grated ginger, sliced chili, vegetable oil, and sugar. Mix well to create a marinade.
2. 2.
   Place the fish fillets in a shallow dish and pour the marinade over them. Ensure that the fillets are evenly coated. Let them marinate for at least 30 minutes.
3. 3.
   Preheat the oven to 180°C (350°F).
4. 4.
   Heat a clay pot over medium heat and add the marinated fish fillets along with the marinade. Cook for 2-3 minutes, allowing the flavors to meld.
5. 5.
   Pour water into the clay pot, covering the fish fillets. Bring it to a simmer.
6. 6.
   Cover the clay pot with its lid and transfer it to the preheated oven. Bake for 20-25 minutes, or until the fish is cooked through and tender.
7. 7.
   Remove the clay pot from the oven and garnish with fresh cilantro and green onions.
8. 8.
   Serve the Braised Fish in Clay Pot hot with steamed rice or rice noodles.

Treat your ingredients with care...

• Fish fillets — Ensure that the fish fillets are fresh and of high quality to achieve the best flavor and texture in the dish.

Tips & Tricks

• If you don't have a clay pot, you can use a heavy-bottomed pot or a Dutch oven as a substitute.
• Adjust the amount of chili according to your spice preference.
• For an extra burst of flavor, add a splash of lime juice before serving.
• Garnish with additional fresh herbs, such as Thai basil or mint, for added freshness.
• Leftovers can be stored in the refrigerator for up to 2 days and reheated before serving.

Serving advice

Serve the Braised Fish in Clay Pot with steamed jasmine rice or rice noodles to soak up the flavorful sauce. Accompany it with a side of pickled vegetables or a fresh cucumber salad for a refreshing contrast.

Presentation advice

Present the Braised Fish in Clay Pot in the clay pot itself, allowing the vibrant colors of the fish and garnishes to shine. Sprinkle some additional fresh herbs on top for an appealing visual touch.