Caramelized Fish in Vietnamese Clay Pot with Ginger and Scallions

By AislePrompt Editorial · ·

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 drafted and published.

Moist fish fillets gently cooked in a savory caramel sauce, enhanced with fresh ginger and scallions for a traditional Vietnamese flavor. This Vietnamese recipe, ready in about 25 minutes, pairs firm white fish fillets, fish sauce, sugar 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: 15 min Serves 4 Vietnamese cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a clay pot or heavy-bottomed skillet over medium heat. Add 2 tbsp sugar and cook, stirring constantly, until the sugar melts and turns a deep amber caramel color, about 2-3 minutes.
  2. Step 2: Carefully add 1/4 cup water to the caramel, stirring to dissolve and form a sauce. Immediately add 3 tbsp fish sauce, 3 minced garlic cloves, and 2-inch julienned ginger. Stir and cook for 1 minute until fragrant.
  3. Step 3: Add 1 lb fish fillet chunks to the pot, gently coating each piece with the caramel sauce. Sprinkle 1/2 tsp black pepper over the fish.
  4. Step 4: Cover and simmer over low heat for 8-10 minutes until fish is cooked through and tender.
  5. Step 5: Add 3 sliced green onions and optional 1 tsp chopped fresh chili. Cook uncovered for 2 more minutes to soften the scallions.
  6. Step 6: Garnish with 1/4 cup fresh cilantro leaves before serving with steamed rice.

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