Striped Bass Clay Pot

Name: Striped Bass Clay Pot
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT2H0M0.000S
Yield: 5 to 6 servings
Cuisine: asian
Ingredients: 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

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Level: Easy

Total: 2 hr (includes marinating time)
Active: 35 min

Yield: 5 to 6 servings

Level: Easy

Total: 2 hr (includes marinating time)
Active: 35 min

Yield: 5 to 6 servings

Ingredients

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

Directions

Watch how to make this recipe.

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.