Vietnamese peppery caramelised cod clay pot

Ingredients

For 1 serving

• Cod170 g
• Brown sugar2 teaspoons
• Fish sauce1 tablespoon
• Shallot20 g
• Garlic1 clove
• Black pepper1 teaspoon
• Spring onions1
• White rice70 g
• Bok choy150 g
• Peanut oil1 teaspoon
• Saltto taste

Contains: nuts, fish,

Method

1. Rinse the rice, cook it in plenty of boiling salted water for the time on the packet (about 12–15 minutes) until tender, drain and keep covered.
2. Meanwhile chop the shallot and garlic, coarsely crush the black pepper, slice the spring onion and cut the cod into 4–5 cm pieces.
3. In a small casserole heat the groundnut oil and brown sugar over medium heat, without stirring, for 2–3 minutes, until it turns to an amber caramel: any darker and it turns bitter.
4. Immediately add the shallot and garlic, then the fish sauce, pepper and half a glass of water, stirring until the caramel dissolves.
5. Lay in the cod and cook over low heat for 10 minutes, basting often with the liquid, until opaque and the sauce is thick and dark.
6. Meanwhile blanch the quartered pak choi for 2 minutes in salted water, until bright green; serve with the fish, rice and spring onion.