caramelised fish clay pot
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caramelised fish clay pot
  • ½ cup (75g) caster (superfine) sugar
  • 600g firm white fish fillets, skin on and chopped
  • 600g clams (vongole), soaked and drained+
  • 1 ½ tablespoon vegetable oil
  • 4 cloves garlic, crushed
  • 4 green onions (scallions), chopped
  • ⅓ cup (80ml) fish sauce
  • 2 long red chillies, sliced
  • ¼ cup mint leaves
  • ¼ cup Vietnamese mint leaves
  • lime wedges, to serve