Vietnamese Fish Hot Pot

This makes the yummiest sauce I wanted to make more rice just so I could soak it all up without drinking it straight off the plate. Nice and simple and quick to make, perfect for a midweek meal. I used white fish but the recipe from Jennifer Joyce originally has salmon, I think it all works perfectly. 

✔️1 thumb sized red chilli, seeded
✔️2 garlic cloves 
✔️4cm ginger 
✔️1 tbsp palm or soft brown sugar 
✔️2 tbsp fish sauce 
✔️1 tbsp tamarind paste 
✔️200ml veg or chicken stock 
✔️4 fish fillets 

Place the chilli, garlic and ginger in a food processor and pulse until chopped.

In a medium pan, heat the oil. Add the chopped mixture and cook over a medium heat until softened, about five minutes. Put in the sugar mixed with 1 tablespoon of water and heat for about 2–3 minutes until melted and bubbling. Add the fish sauce, tamarind and stock and bring this to a simmer.

When you’re ready to eat, add the fish fillets to the liquid. Place a lid on and let simmer for 5–8 minutes or until the fish is done.

Add some fresh coriander or mint and serve with steamed rice, green vegetables and lime wedges.

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