Vietnamese Clay pot Fish in Caramel Sauce🌸
This preparation of fish is eaten throughout Vietnam mostly in the Southern part. Traditionally, the fish is braised in an onion, garlic infused caramel sauce in a clay pot. I have used Rohu, a freshwater fish, ditched the traditional clay pot for a non-stick pan, skipped the fish sauce and used mountain coriander. Mountain coriander or Man Dhania or Naga Dhania as we call it locally is a herb indigenous to North-Eastern part of India and has many medicinal properties like stimulating appetite, improving digestion, it is also said to be an aphrodisiac. I have tried to incorporate this herb in this Vietnamese preparation to substitute spring onions. Serve this dish along with warm white rice and salad and gobble away. Scroll for recipe.
Ingredients:
Rohu or any white fish - 1 whole (scaled, cleaned and scored)
Soy Sauce - 1/4th cup
Sugar - 3 tbsp + 2 tbsp
Ginger - 1 inch (unpeeled)
Garlic - 8-10 cloves (unpeeled)
Mountain coriander - 4-5 leaves
Onion - 1
Spicy red chillies - 4-5
Black pepper - 5-6
Oil
Method:
1. Make a marinade with soy sauce, onion, ginger, garlic, mountain coriander, 3 tbsp sugar, red chillies, black pepper and soy sauce. Make a coarse paste and apply to the cleaned fish. Keep for 15-20 mins.
2. Heat oil in a non-stick pan and add the remaining 2 tbsp sugar. Once caramelized, add the fish along with the marinade, add 150 ml water and cook the fish covered on medium low flame.
3. Cook the fish for 3-4 mins on each side, don't flip the fish too much. Cook till fish is done and sauce sticky. Serve with warm white rice and salad.
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