Dinner ideas

Claypot fish

Simmered in a caramel, fish sauce, these tender white fish fillets channel all the flavours of traditional Vietnamese cooking. They are scrumptious served over steamed rice with herbs and lime.
Claypot fishAustralian Women's Weekly



1.Sprinkle the sugar over the base of a deep frypan or casserole dish and add the water. Heat gently to dissolve the sugar, then increase the heat. Cook until a dark golden caramel forms.
2.Add the oil and garlic; cook, stirring, for 1 minute. Reduce the heat; add hot water, fish sauce and a generous amount of freshly ground black pepper.
3.Add the fish fillets, flesh side down, and cook for 2 minutes. Turn the fillets over, cover with a lid and cook for a further 3 minutes. Remove the lid, increase the heat and allow the sauce to bubble and thicken for 1-2 minutes. Serve with steamed rice, fresh herbs and lime wedges.

Not suitable to freeze or microwave.


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