Vietnamese ‘Claypot’ Fish
Active time: 30 minutes Total time: 45 mins Servings: 4 Recipe from: Real Plans
Why?
Lean source of protein
Good for cardio and digestive health
Good for immunity strengthening
Super tasty
Anti-inflammatory meal
A hit with the kids!
Ingredients:
2 1/2 tablespoons coconut sugar
400 ml chicken broth
1 small onion
2/3 inch fresh ginger
3 tablespoons coconut oil
2 teaspoons minced garlic
3 tablespoons fish sauce
3 tablespoons coconut aminos
680 g firm white fish, (halibut or black cod)
How to prepare
In a small saucepan, combine the coconut sugar with 1/4 of the total chicken broth. Cook over medium high heat, stirring until the sugar is melted. Then bring to a boil, continuing to stir and taking care not to burn, until the mixture caramelizes - about 15 minutes. Remove from heat and slowly add another 1/4 of the total chicken broth until thoroughly blended.
Peel and mince onion. Peel and grate the ginger.
ln a small Dutch oven or deep fry pan (which I use), warm the coconut oil over medium high heat. Add the garlic, onions, and ginger and sauté until tender. Stir in the fish sauce, coconut aminos, sugar mixture, and remaining half of the chicken broth. Bring to a boil; reduce heat to low and simmer until the sauce is syrupy but still liquid. If it becomes too thick, thin it gradually with filtered water.
Add fish to the pan, turning to coat. Cover and cook for about 15 minutes, until fish is opaque throughout.
You can serve on a bed of rice, quinoa or cauliflower rice.
Bonne Appetit!