Caramelized Clay Pot Fish with Vietnamese Spices

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

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 rich and flavorful Vietnamese dish featuring tender fish simmered in a sweet-savory caramel sauce infused with garlic, chili, and fish sauce. This Vietnamese-inspired seafood recipe, ready in about 30 minutes, pairs white fish fillets (tilapia or catfish), vegetable oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 3, 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 3 Vietnamese cuisine 350 cal/serving

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Ingredients

1 lb, cut into 1-inch pieces white fish fillets (tilapia or catfish)
2 tbsp vegetable oil
4 cloves, minced garlic cloves
2 small, thinly sliced shallots
1, finely chopped (optional) bird’s eye chili
3 tbsp fish sauce
2 tbsp dark brown sugar
1/2 cup water
1/2 tsp black pepper
2 stalks, chopped green onions
1/4 cup chopped fresh cilantro
for serving lime wedges

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a medium clay pot or heavy skillet over medium heat. Add 4 minced garlic cloves, 2 thinly sliced shallots, and 1 finely chopped bird’s eye chili. Sauté for 2-3 minutes until fragrant and shallots soften.
Step 2: Stir in 2 tbsp dark brown sugar and cook, stirring often, until sugar melts and caramelizes to a deep amber color, about 3 minutes.
Step 3: Add 3 tbsp fish sauce, 1/2 cup water, and 1/2 tsp black pepper to the pot, stirring to combine the caramel sauce.
Step 4: Gently place 1 lb white fish fillet pieces into the sauce, spooning sauce over the fish. Cover and simmer over low heat for 8-10 minutes until fish is tender and sauce thickens.
Step 5: Remove from heat and sprinkle with 2 chopped green onions and 1/4 cup chopped fresh cilantro.
Step 6: Serve immediately with steamed jasmine rice and lime wedges on the side to squeeze over the fish for brightness.