Caramelised Fish Clay Pot
Ingredients
- ½ cup (75g) caster (superfine) sugar
- 600 g firm white fish fillets, skin on and chopped
- 600 g 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
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