Simmered Fish in Clay Pot

In Vietnam, savory, delightful fish that cooks in clay pots are well deserved and served throughout the country. Each region, Hanoi, Hue, and Saigon has slightly different tastes while making this dish. In Hanoi, the fish has the flavor of galangal and has a saltier taste. In Hue, this dish is prepared with more hot chilies, garlic, and shallots. Finally, in Saigon it is made more in line with a Westerner's taste. I remember that because this dish was the most ordered in my family's restaurant; We used fish fillets to prepare this fish to cut the time for quick cooking in the restaurant, but for home cooking, any kind of fish with bones can be used and the bones will add more flavor to the dish. I prepared this dish for myself using trout simmering with spicy cooking liquid in a clay pot to make a delightful meal.
Ingredients:
1 medium trout, cut into 3 inch pieces
4 green onions cut into 3 inch lengths
1/2 cup chicken stock
Spicy cooking liquid:
5 shallots, chopped
5 cloves of garlic, minced
5 dried hot chilies
2 tbs fish sauce
2 tbs soy sauce
1 tsp salt
2 tsp molasses*
2 tsp brown sugar
1 tsp black pepper
2 tsp honey
1/4 cup oil

Directions:
In a clay pot over medium heat, add oil and sauté shallots, garlic until fragrant. Stir in dried chilies and molasses. Add the rest of the ingredients of spicy cooking liquid and 1/2 cup of chicken stock. Bring to boil and place fish into the clay pot.

 Cover and turn heat to low. Continue simmering the fish for 1 hour.

During the last 15 minutes, simmer the fish uncovered so the liquid is absorbed. Add green onions during the last 5 minutes of cooking time. Serve with rice.

*Traditionally, this dish uses a caramelized sugar liquid to add an amber color to the dish; Molasses can be substituted and adds a nice color as well. Add fresh chilies if you want it spicier.