Vietnamese Clay Pot Fish with Caramel Sauce (Cá Kho Tộ)

In a medium bowl, combine the fish pieces with 1 tablespoon of fish sauce, 1/2 tablespoon of soy sauce, 1/2 tablespoon of minced garlic, 1/2 tablespoon of minced shallots, and 1/4 teaspoon of black pepper. Marinate for 10 minutes.

Heat a clay pot or heavy-bottomed saucepan over medium heat. Add 2 tablespoons of granulated sugar and cook, stirring occasionally, until the sugar melts and turns a deep amber caramel color, about 3-5 minutes. Be careful not to burn it.

Carefully add the remaining 1 tablespoon of fish sauce, 1/2 tablespoon of soy sauce, 1/2 tablespoon of minced garlic, 1/2 tablespoon of minced shallots, and 1/4 teaspoon of black pepper to the caramel. Stir quickly to combine, then immediately add the 1/4 cup of water. Bring to a simmer, stirring until the caramel dissolves into a sauce.

Gently add the marinated fish pieces to the simmering caramel sauce in a single layer. If using, add the sliced bird's eye chilies. Bring the sauce back to a gentle simmer.

Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the fish is cooked through and flakes easily, and the sauce has thickened slightly. Periodically spoon the sauce over the fish to keep it moist and flavorful.

Remove from heat and garnish generously with chopped green onions before serving.