Caramelised Fish Clay Pot

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Details

11 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 Tbsp 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