Vietnamese Fish Stew

250 gm Fish cutlet / fillet (use firm white fish such as Kingfish, Mackerel or swordfish)
1 TB dark soy sauce
2 TB fish sauce (to taste)
1 TB palm sugar or raw sugar
White pepper to taste (we used about 1/2 teaspoon)
Oil for cooking

Combine dark soy sauce, fish sauce, sugar and a drizzle of oil in clay pot
Place on medium heat and stir till sugar dissolves
Place fish in pot turning the fish to coat in sauce
Add about 3TB water to the pot and put lid on
Once it comes to the boil reduce heat to low and season with white pepper
Replace lid and let cook for about 1/2 an hour
Check from time to time and add water if needed.
Serve as part of a meal with rice.

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We hope that you enjoy it ! :slight_smile: