Vietnamese Braised Snakehead Fish in Clay Pot

Name: Vietnamese Braised Snakehead Fish in Clay Pot
Cuisine: American
Ingredients: 5 snakehead fish (about 10.5 oz or 300 grams total; price may vary depending on location and season); Basic seasonings, shallots, chili peppers, black pepper, green onions

Maika's House @cook_18626887

Dinner will be extra flavorful with this braised dish, especially during the flood season in September—it's a shame not to enjoy fish at this time!

Maika's House @cook_18626887

Dinner will be extra flavorful with this braised dish, especially during the flood season in September—it's a shame not to enjoy fish at this time!

Saved

Ingredients

5snakehead fish (about 10.5 oz or 300 grams total; price may vary depending on location and season)
Basic seasonings, shallots, chili peppers, black pepper, green onions

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Steps

1

Clean the fish with lemon or salt, depending on your preference. I usually use lemon.
2

Marinate the fish with a little caramel sauce, sugar, seasoning powder, MSG, coarse salt, black pepper, fried shallots, fish sauce, more black pepper, and sliced shallots (or leave them whole if small), and chili peppers. Let it marinate for at least 15 minutes. If you’re not cooking right away, refrigerate the marinated fish—don’t leave it out too long.
3

Place the marinated fish in a pot and cook over high heat so the fish absorbs the color and seasonings. Add enough boiling water to cover the fish, skim off any foam, then reduce the heat. Simmer until the sauce thickens. Remember to gently turn the fish during cooking.
4

Finish by adding green onions and black pepper. Your braised snakehead fish in clay pot is ready to serve.