Vietnamese Clay Pot with Crispy Fish & Green Mango55 mins
- Serves 2
- World flavours
- Prep: 20 mins
- Cook: 35 mins
If you want to impress this dish is perfect. Served with delicately flavoured coconut rice.
Created by Sheffield College student chefs, winners of Zest Quest Asia 2018.
Aubergine Clay Pot
- 1 clove garlic, finely chopped
- 2 tsp sunflower oil
- 2 tomatoes, quartered and the seeds removed
- 1 lemongrass stick, base chopped finely and the stalk kept whole
- 1 spring onion, cut into 3cm pieces
- 2 Asian aubergines or 1 normal aubergine, cut into 4cm long & 1cm wide pieces
- 1 red chilli, sliced into strips
- 1½ tbsp light soy sauce
- 1 tsp sugar
- 1 pinch turmeric
- 1 pinch of pepper
- Vietnamese basil if available, or normal basil
- Fresh coriander
- Mint leaves
- 2 bream
- 6 red chillies
- 6 tsp sugar
- 6 tsp water
- 6 tsp rice vinegar
- 2 clove garlic
- 2 green mango
- 4 tbsp fish sauce
- 120g Tilda Fragrant Jasmine Rice
- Good pinch of salt
- 2 tbsp unsweetened desiccated coconut
- 2 tbsp vegetable/sunflower oil
- Boiling water to cover the rice
- 100ml coconut milk
Coconut Rice (alternate)
- Tilda Coconut Steamed Basmati pouch
Put a medium sauce pan on a medium heat, add the oil and the garlic and fry till fragrant.
Add the tomato and lemongrass base.
Add 2 tbsp. water and stir, simmer for 2 mins.
Add 1 tbsp. soy sauce and ½ a tsp. sugar and mix well.
Add the chopped aubergine, add 150 ml of water simmer for a minute, add the rest of the fish sauce and sugar.
Mix well and add the turmeric, pepper and the lemongrass stalk. Simmer for about 12mins or until the aubergine is cooked. Add the spring onion and stir in. Cook for a further minute.
Serve in a warm dish or clay pot and garnish with lots of chopped herbs with white rice on the side.
Scale and fillet the bream, pin bone and lightly score the fish fillets.
Finely chop the chilli and garlic
Place the chilli, sugar, vinegar, fish sauce and water in a pan and bring to the boil, reduce the heat and simmer until the mix starts to thicken, add the garlic and continue to cook until the mix is thickened.
Peel and julienne the green mango. Toss in a little lime juice with a pinch of salt.
Heat a frying pan until hot, season the fish skin with a little salt and cook skin side down until crisp and golden, drizzle the skin with the glaze and then flash the fish under the grill to finish, serve on a bed of the mango with some of the mango scattered over the top, garnish with fresh Vietnamese mint and coriander.
Place the rice and coconut in a small saucepan and pour in the oil and salt, stir together. Alternatively heat up Tilda Coconut rice for 2 minutes in the microwave and serve.
Cover the rice by 1 cm with boiling water and then bring to the boil.
Reduce the heat and simmer the rice with a lid on until all the water has been absorbed.
Lightly fluff the rice, stir in the coconut milk and then place a clean tea towel over the top of the pan and recover with the lid; this will allow the rice to steam.
Fluff the rice again before serving.