Ingredients for braised snakehead fish in clay pot
1 kg of cleaned snakehead fish, cut into 3-4cm thick slices, 150gr of pork belly, 3 shallots, 3 cloves of garlic, caramel, 1 fresh coconut, green onion, chili.
Seasoning: good fish sauce, salt, sugar, MSG, ground pepper.
Braised snakehead fish in clay pot is a rustic dish of the people of the Southwest region. (Photo: BL)
Raw material preparation
Catfish: Clean the slime with hot water mixed with lemon, rinse clean, drain.
Pork belly: Cut into bite-sized pieces; Onion, garlic: Chop finely.
How to make braised snakehead fish in clay pot
Marinate fish
Put the catfish in a large bowl, marinate with 3 tablespoons fish sauce, 1 tablespoon salt, 1 tablespoon sugar, 1 tablespoon ground pepper, minced onion and garlic, and chopped chili. Marinate the fish for 30 minutes.
Fish warehouse
Add a little cooking oil to the pot, saute onion and garlic, add pork belly and stir-fry until cooked. Arrange the snakehead fish on top of the meat, pour in the fish marinade. Add caramel, pour in coconut water until it covers the fish.
Place the pot on the stove, bring to a boil then reduce the heat to low. Simmer for about 45 minutes - 1 hour, occasionally ladle the braising liquid over the fish to let it soak.
When the water thickens, the fish is firm and fragrant, season to taste. A delicious pot of braised fish will have a harmonious sweet and salty taste, slightly spicy and fatty.
Remove the pot of braised fish from the heat and sprinkle some green onions, a few slices of fresh chili and a little ground pepper. Braised catfish is served with white rice and boiled vegetables. The fish is left overnight to absorb the spices and add more flavor.
Source: https://baoangiang.com.vn/cach-lam-ca-bong-lau-kho-to-ngon-chuan-vi-a423798.html
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