Striped Bass Clay Pot
- 6 tablespoons fish sauce
- 4 1/2 tablespoons brown sugar
- 4 tablespoons minced shallots
- 3 tablespoons minced garlic
- 1 teaspoon coarse ground black pepper
- 1 1/2 pounds striped bass
- 6 small cubes pancetta (about 1 ounce)
- 1 tablespoon superfine or fine granulated sugar
- 1 tablespoon minced ginger
- 1 tablespoon neutral oil
- 1 1/2 cups fresh young coconut juice (or enough to cover the fish)
- Chopped scallions, for garnish
- Fresh cilantro leaves, for garnish
- Sliced Fresno chiles, for garnish
- 1 Thai chile, sliced, for garnish
Rinse the fish well, pat dry and put in a nonreactive container. Pour the fish sauce mixture over the fish and marinate for at least 1 hour, turning the fish after 30 minutes.
Preheat the oven to 450 degrees F.
Remove the fish steaks from the marinade (shake off the excess liquid), put in a skillet set over medium heat and sear the fish. Make sure all sides of the fish have a nice golden color, and then transfer the fish to a clay pot.
Heat up a pan on high heat and add the superfine sugar and about 3 tablespoons water. Let it caramelize--it should start turning brown after a few minutes. Once it starts turning darker brown, add the ginger and the remaining 1 tablespoon shallots and saute for a few seconds. Add the oil so it doesn't burn or get darker, and then add the pancetta to brown a little. Add the coconut juice and a light pinch of salt, bring to a boil and pour over the fish in the clay pot. Cover and bake for 7 to 8 minutes.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.