Caramelized Ginger Fish Claypot with Scallions and Black Pepper

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Delicate white fish simmered in a sweet and savory caramelized ginger sauce, finished with fresh scallions and cracked black pepper in a traditional claypot style. This Vietnamese recipe, ready in about 25 minutes, pairs ginger, garlic cloves, shallots 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.

Ingredients

• 1 lb, cut into 2-inch pieces white fish fillets (such as basa or tilapia)
• 2-inch piece, julienned ginger
• 3, minced garlic cloves
• 2, thinly sliced shallots
• 3 tbsp fish sauce
• 2 tbsp dark brown sugar
• 1 tsp, freshly cracked black pepper
• 2 tbsp vegetable oil
• 3, chopped into 1-inch pieces scallions
• 1/2 cup water

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a claypot or heavy-bottomed pan over medium heat. Add 2-inch julienned ginger, 3 minced garlic cloves, and 2 thinly sliced shallots. Sauté for 2-3 minutes until aromatic and soft.
2. Step 2: Stir in 2 tbsp dark brown sugar and 3 tbsp fish sauce, cooking until sugar melts and caramelizes slightly, about 2 minutes.
3. Step 3: Add 1 lb white fish fillets cut into 2-inch pieces, gently coating them with the caramel sauce. Pour in 1/2 cup water, cover, and simmer on low heat for 6-8 minutes until fish is cooked through and tender.
4. Step 4: Remove the lid, sprinkle 3 chopped scallions and 1 tsp freshly cracked black pepper over the fish. Cook uncovered for another 1 minute to allow scallions to soften slightly.
5. Step 5: Serve hot with steamed jasmine rice.