Ingredients for braised snakehead fish in clay pot
1 kg of cleaned snakehead fish, cut into 3-4cm thick slices, 150g of pork belly, 3 shallots, 3 cloves of garlic, caramel, 1 fresh coconut, green onions, chili.
Seasoning: 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, and drain.
Pork belly: Cut into bite-sized pieces; Onion and garlic: Chop finely.
How to make braised snakehead fish in clay pot
Marinate fish
Put the fish 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 golden brown. Arrange the snakehead fish on top of the meat, pour in the marinade. Add caramel color, pour in coconut water until it covers the fish.
Place the pot on the stove, bring to a boil over medium heat, then reduce the heat to low. Simmer for about 45 minutes - 1 hour, occasionally ladle the braising liquid over the fish to let it absorb.
When the water thickens, the fish is firm and fragrant, season to taste. A delicious pot of braised fish will have a harmonious salty-sweet taste, slightly spicy and fatty.
Remove the pot of braised fish from the heat and sprinkle in some green onions, a few slices of fresh chili and a little ground pepper. Serve braised catfish with white rice and boiled vegetables. Let the fish soak in the spices overnight for a richer flavor.
Source: https://baoangiang.com.vn/cach-lam-ca-bong-lau-kho-to-ngon-chuan-vi-a423798.html
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