Vietnamese Clay Pot with Crispy Fish & Green Mango | Tilda

Ingredients

• Aubergine Clay Pot
• 1 clove garlic, finely chopped
• 2 tsp sunflower oil
• 2 tomatoes, quartered and the seeds removed
• 1 lemongrass stick, base chopped finely and the stalk kept whole
• 1 spring onion, cut into 3cm pieces
• 2 Asian aubergines or 1 normal aubergine, cut into 4cm long & 1cm wide pieces
• 1 red chilli, sliced into strips
• 1½ tbsp light soy sauce
• 1 tsp sugar
• 1 pinch turmeric
• 1 pinch of pepper
• Vietnamese basil if available, or normal basil
• Fresh coriander
• Mint leaves
• Crispy Fish
• 2 bream
• 6 red chillies
• 6 tsp sugar
• 6 tsp water
• 6 tsp rice vinegar
• 2 clove garlic
• 2 green mango
• 4 tbsp fish sauce
• Coconut Rice
• 120g Tilda Fragrant Jasmine Rice
• Good pinch of salt
• 2 tbsp unsweetened desiccated coconut
• 2 tbsp vegetable/sunflower oil
• Boiling water to cover the rice
• 100ml coconut milk
• Coconut Rice (alternate)
• Tilda Coconut Steamed Basmati pouch