Clay Pot Rice with Grilled Fish & Crispy Pancakes
Vietnamese street-style clay pot rice loaded with grilled fish, crispy banh xeo, and fresh herbs with a salty dipping sauce. All components cooked in parallel, ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 420
- Protein
- 32g
Ingredients
- 2 cups cooked jasmine rice
- ¾ lb fish fillets (sea bass or snapper)
- 2 whole shallots, thinly sliced
- 3 tbsp fish sauce
- 2 tbsp lime juice
- ½ cup fresh cilantro and mint, chopped
- 2 whole scallions, sliced
Instructions
- 1
Pat fish fillets dry. Season both sides generously with salt and pepper.
- 2
Heat oil in a large skillet over medium-high until shimmering. Sear fish 3 minutes per side until skin is golden and flesh flakes easily.
- 3
Transfer fish to a plate. In the same skillet, crisp shallots over medium heat, stirring, until golden brown and fragrant, about 4 minutes.
- 4
Whisk fish sauce and lime juice together in a small bowl for dipping sauce. Set aside.
- 5
Divide cooked rice between two bowls. Top each with a seared fish fillet, crispy shallots, cilantro, mint, and scallions.
- 6
Serve immediately with the fish sauce and lime dipping sauce on the side.
Tools you’ll need
- 12-inch nonstick or cast iron skillet
- small mixing bowl
- paper towels
- two serving bowls
- tongs or spatula
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