Instructions: Prepare the Pickled Bean Sprouts and Caramel Sauce. Stir the chili paste into the cooled caramel sauce and set aside.

Add the fish to the caramel sauce in a clay pot or heavy-bottomed saucepan and bring to a boil. Reduce the heat to low, cover the pot and simmer for about 45 minutes, turning the fish occasionally.

Sprinkle with pepepr, if desired, and serve with rice and Pickled Bean Sprouts.

This recipe yields 4 servings.

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