Recipe courtesy of Starry Kitchen
2 hr
35 min
5 to 6 servings


  • 6 tablespoons fish sauce
  • 4 1/2 tablespoons brown sugar 
  • 4 tablespoons minced shallots 
  • 3 tablespoons minced garlic 
  • 1 teaspoon coarse ground black pepper 
  • 1 1/2 pounds striped bass
  • 6 small cubes pancetta (about 1 ounce) 
  • 1 tablespoon superfine or fine granulated sugar
  • 1 tablespoon minced ginger
  • 1 tablespoon neutral oil
  • 1 1/2 cups fresh young coconut juice (or enough to cover the fish) 
  • Salt
  • Chopped scallions, for garnish
  • Fresh cilantro leaves, for garnish
  • Sliced Fresno chiles, for garnish
  • 1 Thai chile, sliced, for garnish


In a bowl, combine the fish sauce, brown sugar, 3 tablespoons of the shallots, the garlic and black pepper and mix until the sugar is dissolved.

Rinse the fish well, pat dry and put in a nonreactive container. Pour the fish sauce mixture over the fish and marinate for at least 1 hour, turning the fish after 30 minutes.

Preheat the oven to 450 degrees F.

Sear the pancetta in a small pan and set aside.

Remove the fish steaks from the marinade (shake off the excess liquid), put in a skillet set over medium heat and sear the fish. Make sure all sides of the fish have a nice golden color, and then transfer the fish to a clay pot.

Heat up a pan on high heat and add the superfine sugar and about 3 tablespoons water. Let it caramelize--it should start turning brown after a few minutes. Once it starts turning darker brown, add the ginger and the remaining 1 tablespoon shallots and saute for a few seconds. Add the oil so it doesn't burn or get darker, and then add the pancetta to brown a little. Add the coconut juice and a light pinch of salt, bring to a boil and pour over the fish in the clay pot. Cover and bake for 7 to 8 minutes.

Garnish with chopped scallions, cilantro leaves and sliced Fresno and Thai chiles.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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