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Recipe courtesy of Starry Kitchen

Striped Bass Clay Pot

  • Level: Easy
  • Total: 2 hr (includes marinating time)
  • Active: 35 min
  • Yield: 5 to 6 servings
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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) 


Chopped scallions, for garnish

Fresh cilantro leaves, for garnish

Sliced Fresno chiles, for garnish

1 Thai chile, sliced, for garnish


  1. 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.
  2. 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.
  3. Preheat the oven to 450 degrees F.
  4. Sear the pancetta in a small pan and set aside.
  5. 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.
  6. 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.
  7. Garnish with chopped scallions, cilantro leaves and sliced Fresno and Thai chiles.