Description
This delicious Vietnamese Braised Fish Stew features tender fish simmered in a rich, caramelized sauce infused with fish sauce, garlic, coconut water, and aromatic spices. Slow-braised to perfection in a claypot, the dish delivers a balance of sweet, savory, and tropical flavors, elevated with fresh spring onions and perfect for serving with steamed rice.
Ingredients
Scale
Main Ingredients
- 650 g steak-cut fish (for easy turning and rich flavor)
- 2 tbsp fish sauce
- 1.5 tbsp sugar
- 1 tsp chicken bouillon powder
- 1 tsp freshly cracked pepper
- 1 tsp neutral cooking oil
- 3 cloves garlic (half minced for marinade, half for cooking)
- 1 US cup coconut water
- 4 tbsp oil (for frying)
- 3 tbsp sugar (for caramelization)
- Spring onion, finely chopped (for garnish)
- Optional: chili (to add heat)
- Red shallots (quantity estimated at 2 medium shallots, half for marinade, half for cooking)
Instructions
- Marinate the Fish: In a bowl, combine the fish with 1.5 tbsp sugar, chicken bouillon powder, freshly cracked pepper, fish sauce, 1 tsp neutral oil, half of the minced garlic, and half of the sliced red shallots. Mix well and let marinate for at least 20 minutes to absorb the flavors.
- Prepare the Claypot: Heat a claypot over low heat. Add 4 tbsp oil and 3 tbsp sugar to the pot, allowing the sugar to carefully brown to a light caramel color, creating a rich, flavorful base.
- Cook Aromatics: Add the remaining garlic and red shallots to the pot and cook for about 20 seconds until fragrant. Pour in 1 cup of coconut water and increase heat to high to bring the mixture to a lively simmer.
- Add the Fish: Gently place the marinated fish into the pot, letting it simmer for 30 seconds before carefully flipping the fish to coat the other side in the sauce. Pour any remaining marinade on top.
- Braise the Fish: Partially cover the pot with a lid and reduce heat to low-medium. Braise the fish for about 1 hour until the fish is tender and the sauce thickens to a sticky consistency. If desired, add chili at this stage to introduce heat.
- Baste Regularly: Every 15 minutes, scoop some of the sauce from the bottom of the pot and spoon it over the fish, ensuring it stays moist and evenly coated with flavor.
- Garnish and Serve: Remove the pot from heat once done. Garnish the fish with freshly chopped spring onions and serve immediately alongside steaming hot rice for a memorable meal.
Notes
- Use steak-cut fish to ensure the fish pieces hold together during braising and flipping.
- Chicken bouillon powder can be omitted for a vegetarian version; adjust seasoning accordingly.
- The caramelization of sugar is key to developing the deep flavor and color of the sauce—do not rush this step.
- Coconut water adds a subtle sweetness and tropical aroma, balancing the savory elements.
- Regular basting keeps the fish moist and enhances flavor absorption.
- Serve with steamed jasmine rice or sticky rice to complement the richness of the dish.
- For a spicier version, add fresh or dried chili during braising.
