Caramelised Fish Clay Pot

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donna hay


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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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