Traditionally cooked in a brown clay pot, this is our version of the Vietnamese fish hot pot. Made with John Dory and a balance of sweet and savoury ingredients to give it that distinctive caramelised finish.
30 Minutes. Vietnamese comfort food!
1 x 360g John Dory fillet
2 tablespoons caster sugar
2 tablespoons fish sauce
2 tablespoons water
1.5 tablespoons tamarind puree
2 cloves garlic
1 birds eye chilli
1 cup long grain rice
100g green beans
Using absorption method, cook rice. Place the rice in saucepan with 2 cups of cold water. Bring to the boil and simmer until the water has completely absorbed. Cover with a lid and remove from heat. Set aside for a minimum of 15 minutes.
Prepare fish & veg
Finely slice the eschalot. Peel and grate the ginger. Crush the garlic. Prick the chilli. Roughly chop the fish into large pieces. Top, tail and halve the beans.
Bring a heavy based pot to medium heat with a drizzle of olive oil. Cook the eschalot, garlic, ginger and chilli for 1 minute or until aromatic. Stir in the tamarind paste, sugar, water and fish sauce. Reduce the liquid by half then add the beans and fish. Cook for 3 - 4 minutes until cooked through.
Fluff rice with a fork. Serve rice onto plates and top with fish, beans and sauce.
About The Cook’s Grocer
The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.
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