Preparation materials
500g basa fish or snakehead fish
100g of pork belly
2 shallots
3 cloves of garlic
2 peppers
Scallions, ground pepper
2 tablespoons of colored or caramel water
fish sauce, sugar, seasoning granules, cooking oil
300ml of fresh coconut water or filtered water
How to do
Step 1: Pre-processing ingredients
Clean the fish, cut into bite-sized pieces and wash with diluted salt water to reduce fishy smell. Then wash again with clean water and let drain.
Wash pork belly, slice into small pieces. Peel shallots and garlic, mince. Cut scallions into pieces, leave the heads of shallots separate.
Step 2: Marinate the fish
Put the fish in a bowl, marinate with fish sauce, seasoning powder, a little sugar, shallots, garlic and crushed shallot head for about 20 minutes.
Marinating first helps the fish absorb the spices evenly and become richer when braised.
Step 3: Stir the meat and make the braising sauce
Put the pork belly in a clay pot or pan, stir over medium heat until it is fatty and slightly golden brown.
Next, add a little sugar to gently blanch to create a beautiful color, then add colored water and fresh coconut water and bring to a boil.
Step 4: Braise the fish
Put the marinated fish in a pot, reduce heat and braise for about 25-30 minutes. While braising, lightly pour the water over the fish surface so that the fish absorbs the spices evenly.
When the braised water is reduced and thickens, add chili to enhance the flavor.
Step 5: Complete the dish
Sprinkle green onions and ground pepper on top and turn off the heat. Braised fish should be served while still hot, eat with white rice and boiled vegetables.
