Caramelized Fish Braised in Vietnamese Clay Pot

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

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.

Succulent fish fillets slowly braised in a savory caramel sauce infused with garlic, ginger, and fish sauce, capturing the essence of traditional Vietnamese home cooking. This Vietnamese-inspired seafood recipe, ready in about 30 minutes, pairs firm white fish fillets, vegetable oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 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 290 cal/serving

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Ingredients

1 lb, cut into 2-inch pieces firm white fish fillets
3 tbsp vegetable oil
4, minced garlic cloves
1 tbsp, finely grated ginger
2, thinly sliced shallots
3 tbsp fish sauce
2 tbsp brown sugar
1 cup water
1/2 tsp black pepper
2, sliced for garnish scallions
1/4 cup, chopped for garnish fresh cilantro

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Instructions

Step 1: Heat 3 tbsp vegetable oil in a clay pot or heavy skillet over medium heat. Add 4 minced garlic cloves, 1 tbsp finely grated ginger, and 2 thinly sliced shallots. Sauté for 2-3 minutes until fragrant and softened.
Step 2: Stir in 2 tbsp brown sugar and cook for 1-2 minutes until it melts and caramelizes to a deep amber color.
Step 3: Add 1 lb firm white fish fillets cut into 2-inch pieces, and gently coat with the caramel sauce.
Step 4: Pour in 3 tbsp fish sauce and 1 cup water, then cover and simmer over low heat for 10-12 minutes until the fish is tender and the sauce thickens slightly.
Step 5: Season with 1/2 tsp black pepper, then garnish with 2 sliced scallions and 1/4 cup chopped fresh cilantro before serving with steamed jasmine rice.