Introduction

Braised Black Cod in Clay Pot is one of the rustic yet immensely popular dishes in Vietnamese cuisine. With its harmonious salty-sweet flavor and the rich, firm flesh of black cod deeply infused with spices, this dish is sure to satisfy anyone. This dish uses fresh black cod, marinated with fish sauce, sugar, pepper, shallots, garlic, and chili, then simmered slowly in a clay pot (tộ) to allow the flavors to penetrate every fiber of the fish. Its beautiful caramelized color and rich aroma are hallmarks of this traditional braised fish dish.

Preparation Time

Prep time: 20 minutes

Cook time: 30-40 minutes

Servings: 2-3 people

Ingredients

500g fresh black cod (cleaned, cut into serving-sized pieces)

2 tablespoons cooking oil

2 tablespoons sugar

3 tablespoons good quality fish sauce

1 teaspoon seasoning powder (hạt nêm)

1/2 teaspoon ground black pepper

2 shallots (minced)

3 cloves garlic (minced)

2 fresh chilies (sliced, adjust to taste)

100ml fresh coconut water (or regular water)

A few slices of ginger

Green onions, cilantro (for garnish)

White peppercorns (if available, for garnish)

Cooking Instructions

Prepare and marinate the fish: Wash the black cod thoroughly and drain well. Marinate the fish with 1 tablespoon of fish sauce, 1/2 teaspoon of seasoning powder, 1/4 teaspoon of ground black pepper, minced shallots, minced garlic, and ginger slices for about 15-20 minutes to allow the fish to absorb the flavors.

Make the caramel sauce: In a clay pot (tộ) or a deep pan, heat 2 tablespoons of cooking oil. Add 2 tablespoons of sugar and cook over low heat until the sugar melts and turns a beautiful caramel color. Be careful not to burn the sugar, as it will become bitter.

Sauté aromatics and sear fish: Once the caramel sauce is ready, add the remaining minced shallots and garlic (if you didn't use all of it for marinating) and sauté until fragrant. Then, gently place the marinated black cod into the pot and lightly sear both sides until slightly firm and lightly golden.

Braise the fish: Pour the remaining fish marinade into the pot. Add the fresh coconut water (or regular water) and sliced chilies. Bring to a boil, then reduce heat to low, cover, and simmer for about 30-40 minutes (or 15-20 minutes until the sauce thickens, the fish is tender, and fragrant). Ensure the fish is tender and fully flavored. During braising, you can gently flip the fish once to ensure even cooking and flavor absorption. Taste and adjust seasoning as needed.

Serve: Turn off the heat. Sprinkle with extra ground black pepper, white peppercorns (if using), chopped green onions, and cilantro. Serve hot with steamed white rice.

Flavor Profile

The Braised Black Cod in Clay Pot has a rich, savory flavor from the fish sauce, a hint of sweetness from the caramelized sugar, a spicy kick from the chili, and a distinctive aroma from the shallots and garlic. The fish meat is tender, rich, and melts in your mouth, combined with the thick, savory sauce. This dish is perfect for rainy days or family gatherings. It is typically served with hot steamed white rice. To enhance the experience, you can enjoy this dish with a cold beer or traditional rice wine.