Directions

To Make

1. Clean the fish with some salt, then rinse and leave to drip dry.
2. Once dry, marinate the fish for 20 mins in a mixture of half of the minced garlic, half of the shallots, fish sauce, pepper, 1 tsp oil, salt and dark soy sauce.
3. Heat up a claypot (or any pan with a wide flat surface) on low heat and cook the oil and sugar until the sugar caramelizes.
4. Toss in the remaining garlic and shallots, and fry until fragrant and slightly brown. Be careful to not let it burn.
5. Pour in the coconut water and stir, then turn up the heat to medium heat. Let it boil.
6. Place the fish in and let them simmer for 1 min, then flip them over. Once both sides of the fish has simmered, pour the remaining marinade sauce in.
7. Let the fish braise over low heat for 1 hour partially covered (leave a small gap to let steam escape).
8. Scoop the sauce onto fish every 15 mins to coat the top.
9. Add in the bird eyes chillies halfway through the braising process.
10. When the sauce thickens and is sticky, turn off the fire.
11. Top with chopped spring onions, and serve.