Vietnamese Fish Claypot

Instructions

1. Marinate the fish
   In a bowl, combine the fish pieces with 1 tablespoon fish sauce, 1 tablespoon sugar, and black pepper. Gently toss to coat evenly and let marinate for 15 minutes while preparing other ingredients.
2. Prepare the caramel sauce
   If making your own caramel sauce, place 1 tablespoon sugar and 1 tablespoon water in a small saucepan over medium heat. Cook without stirring until the sugar melts and turns amber brown, about 3-4 minutes. Remove from heat immediately and set aside (or use store-bought caramel sauce).
3. Sauté the aromatics
   Heat the vegetable oil in a clay pot or heavy-bottomed pot over medium heat. Add the onion, garlic, and ginger, and sauté until fragrant, about 2 minutes. Add the sliced chilies if using.
4. Add the fish
   Carefully arrange the marinated fish pieces in the pot in a single layer. Drizzle the caramel sauce over the fish and add the remaining fish sauce and sugar.
5. Simmer the fish
   Pour in the coconut water or chicken broth. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15 minutes. Avoid stirring to keep the fish pieces intact.
6. Reduce the sauce
   Remove the lid and continue cooking for 5-7 minutes until the sauce has thickened and caramelized. Occasionally spoon the sauce over the fish to glaze it.
7. Finish and garnish
   Add the green onions during the last 2 minutes of cooking. Turn off the heat and let the dish rest for 5 minutes. The sauce should be glossy and slightly thick.
8. Serve hot
   Garnish with fresh cilantro leaves and serve directly from the clay pot with steamed jasmine rice and Vietnamese dipping sauce (nước chấm) on the side.