Vietnamese Caramelized Fish Claypot

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A deeply savory Vietnamese classic, this braised fish claypot features fillets gently simmered in a glossy caramel-fish sauce spiked with coconut water, chilies, and lemongrass. Served sizzling hot with steamed rice and a side of greens, it captures the sweet-salty soul of southern Vietnamese home cooking.

Nutrition Facts

Per serving (estimated)

• 470 kcalCalories
• 16 gFat
• 4 gSaturated Fat
• 38 gCarbs
• 2 gFiber
• 26 gSugar
• 36 gProtein
• 1280 mgSodium
• 780 mgPotassium
• 90 mgCalcium
• 3 mgIron
• 12 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the fish

• 1.5 lb catfish or basa fillets, cut into 2-inch pieces
• 1 tablespoon fish sauce
• 1 teaspoon ground black pepper
• 2 tablespoons finely minced shallot

For the caramel sauce

• 1/3 cup granulated sugar
• 3 tablespoons water
• 2 tablespoons fish sauce
• 1 tablespoon vegetable oil

For the claypot braise

• 1.5 cups coconut water (unsweetened)
• 1 lemongrass stalk, smashed and cut into 3-inch pieces
• 4 garlic cloves, smashed
• 2 Thai bird's eye chilies, smashed
• 1 shallot, thinly sliced
• 1 tablespoon palm sugar, grated
• 1 teaspoon ground black pepper

For serving

• Steamed jasmine rice, for serving
• 1/2 cup trimmed water spinach or bok choy
• 2 scallions, thinly sliced
• 1 tablespoon fish sauce, to taste
• 1 teaspoon ground black pepper

Directions

1. Pat the fish pieces dry and toss with fish sauce, black pepper, and minced shallot in a bowl; set aside to marinate for 10 minutes.
2. Make the caramel: combine the sugar and water in a heavy-bottomed claypot or Dutch oven over medium-low heat. Stir gently until the sugar dissolves and the mixture turns a deep amber color, about 6 to 8 minutes; do not let it scorch.
3. Immediately add the oil to the caramel (it will spatter) and swirl to coat, then stir in the fish sauce, palm sugar, smashed garlic, chilies, sliced shallot, and lemongrass.
4. Pour in the coconut water and bring the sauce to a steady simmer over medium heat, stirring to dissolve the caramel completely for about 3 minutes.
5. Nestle the marinated fish pieces into the simmering sauce in a single layer, spooning some of the liquid over each piece. Reduce the heat to low, cover, and braise for 15 minutes.
6. Uncover and continue to simmer for another 10 to 12 minutes, gently basting the fish occasionally, until the sauce reduces to a glossy syrup that lightly coats the fish.
7. Meanwhile, blanch the water spinach or bok choy in salted boiling water for 1 minute, drain, and drizzle with 1 teaspoon of fish sauce.
8. Taste the sauce and adjust seasoning with more fish sauce, pepper, or a pinch of palm sugar if needed; the sauce should be deeply savory with pronounced sweetness.
9. Spoon the fish and sauce into the claypot over the blanched greens, scatter with sliced scallions and a generous grind of black pepper, and serve directly from the claypot with steamed jasmine rice.

Cook’s Notes

• Watch the caramel like a hawk; it goes from amber to burnt in seconds, so pull the pot off the heat the instant it smells of toasted sugar.
• Traditional Vietnamese fish sauce (nuoc mam) such as Phu Quoc or Three Crabs gives the cleanest, sweet-savory backbone; don't substitute with soy sauce.
• If you don't have a claypot, use a small enameled cast-iron Dutch oven-the heavy walls mimic the slow, even heat of a tabletop clay pot.
• For a richer version, add 4 ounces of thinly sliced pork belly to the caramel and let it render before adding the fish.
• Serve with a small bowl of extra fish sauce, sliced chilies, and lime wedges so each diner can fine-tune the balance to their own taste.

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