Braised Vietnamese Caramelized Fish in Clay Pot

By AislePrompt Editorial · Published 2026-08-08 · Updated 2026-08-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A savory and sweet fish braised in a rich caramel sauce with ginger and fish sauce, served traditionally in a clay pot for deep flavor infusion. This Vietnamese-inspired seafood recipe, ready in about 30 minutes, pairs fish sauce, sugar, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Vietnamese cuisine 280 cal/serving

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Ingredients

1 lb, cut into 2-inch pieces firm white fish fillets (e.g., catfish or tilapia)
3 tbsp fish sauce
2 tbsp sugar
1/2 cup water
1 inch piece, julienned fresh ginger
3, minced garlic cloves
2, sliced scallions
1/2 tsp black pepper
2 tbsp vegetable oil
1, sliced, optional red chili
2 tbsp, chopped for garnish cilantro leaves

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a clay pot or heavy-bottomed pan over medium heat. Add 3 minced garlic cloves and 1 inch julienned ginger, sautéing for 1-2 minutes until fragrant.
Step 2: Add 2 tbsp sugar to the pot and cook, stirring frequently, until the sugar melts and turns a deep amber caramel color, about 3-4 minutes.
Step 3: Immediately add 3 tbsp fish sauce and 1/2 cup water carefully to the caramel, stirring to combine and form a sauce.
Step 4: Gently place 1 lb firm white fish pieces into the sauce, sprinkle 1/2 tsp black pepper, add 1 sliced red chili if using, and cover the pot.
Step 5: Reduce heat to low and simmer gently for 10-12 minutes until the fish is cooked through and the sauce thickens slightly.
Step 6: Sprinkle 2 sliced scallions and 2 tbsp chopped cilantro over the fish just before serving for a fresh contrast.