Vietnamese Clay Pot Bass Fillets


  • 1/3 cbrown sugar

  • 1 1/2 cchicken or fish stock

  • 4 clovegarlic minced

  • 1shallot chopped

  • 1 Tbspfresh ginger grated

  • 2red chilies seeded and chopped

  • 2 Tbspcoconut oil

  • 3 Tbspfish sauce

  • 2 Tbspsoy sauce

  • 4bass fillets

How to Make Vietnamese Clay Pot Bass Fillets

  1. In a small saucepan add the brown sugar and 1/4 cup stock and bring to a boil. Turn heat to medium and cook stirring constantly until mixture caramelizes about 15 minutes. Take it off the heat and add another 1/4 cup stock. It will bubble up. Stir to mix well set aside.
  2. In a clay pot or dutch oven add the coconut oil. Add the shallots, garlic, ginger, and red chilies. Saute until tender. Add the fish sauce and soy sauce then the remaining stock and carmelized sugar mixture. Bring to a boil. Reduce heat and simmer until the sauce is syrupy. Add the fish. Cover and cook about 15 minutes until fish flakes easily.
  3. Serve the fish with the sauce over rice or noodles


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