Vietnamese Braised Fish Cooked in a Clay Pot
Vietnamese Braised Fish Cooked in a Clay Pot

Hey everyone, it’s John, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, vietnamese braised fish cooked in a clay pot. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Vietnamese Braised Fish Cooked in a Clay Pot is one of the most well liked of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. Vietnamese Braised Fish Cooked in a Clay Pot is something that I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can have vietnamese braised fish cooked in a clay pot using 11 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Vietnamese Braised Fish Cooked in a Clay Pot:
  1. Take 4 snakehead fish steaks
  2. Take 1 package of hot pot seasoning
  3. Make ready 200 g pork belly
  4. Get 1 fresh ginger root
  5. Take 1 fresh galangal root
  6. Prepare 5 purple onions
  7. Make ready 5 cloves garlic
  8. Prepare 1 piece lemon grass
  9. Prepare 1/2 tsp black pepper
  10. Get 3 dried bird's eye chili's (red hot chilis)
  11. Prepare 3 stalks green onions
Steps to make Vietnamese Braised Fish Cooked in a Clay Pot:
  1. Clean and fillet the fish.
  2. Season the fish with 1 package of Fish Hot Pot Seasoning and add some black pepper. Marinate about 15-20 minutes.
  3. Scrub the ginger and galangal, peel purple onions and garlic, then wash them all.
  4. Wipe some seasoning on the fish, set aside, then fry fish in hot oil.
  5. Flip the fillets of fish over and continue frying until golden brown. Drop in the purple onions, garlic to be fried with the fish.
  6. Rinse the pork belly, cut into thick square pieces.
  7. Arrange the cut pieces of pork evenly into a pot.
  8. Add ginger, sliced lemongrass, fried purple onions and garlic, a handful of bird’s eye chillies to fill up the bottom of the pot.
  9. Layer fish on top, cover it completely in water.
  10. Bring the water to a boil and cook until most liquid has evaporated. Turn off the heat.
  11. Add the spring onion, cover with a lid for 5 minutes before eating.

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