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.

  • 25 mins preparation
  • Serves 4
  • Print


Claypot fish
  • 2 tablespoon caster sugar
  • 2 tablespoon water
  • 1 tablespoon vegetable oil
  • 1 clove garlic, grated finely
  • 1/2 cup (125ml) hot water
  • 1/4 cup (60ml) fish sauce
  • 4 200g thick blue eye or snapper fillets, skin on
  • steamed rice, fresh herbs and lime wedges, to serve


Claypot fish
  • 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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