Rinse the basa catfish pieces well, pat dry, then pan-sear both sides in a little oil until golden. (Add a small amount of oil, wipe the pan with a paper towel, and mainly use the fish’s own fat to sear. This helps keep the fish intact even after long braising.)

To make the caramel sauce, sauté the shallot first, then remove and set aside. Using the shallot-infused oil, add about 1 tablespoon sugar and cook until it turns a deep amber color. Add the pork belly and stir until it firms up.

Line the bottom of the pot with a few slices of galangal. Add a layer of pork belly, then top with the sautéed shallot, more sliced galangal and ginger. Place the fish pieces on top and pour in enough hot water to just cover the fish.

Bring the pot to a boil, then reduce to medium heat and add 2-3 bird’s eye chilies (adjust to your preferred spice level). Simmer for about 10-15 minutes, then lower the heat to the lowest setting, cover, and let it cook gently. Occasionally, check the water level.

For extra care, keep a small spoon nearby. When checking the fish, spoon some braising liquid over the top to evenly color the fish—avoid flipping the pieces. (Here’s my pot of fish after over 2 hours of braising!) (Tip: I like to choose pork belly with a little fat and tuck it between the fish pieces so the fat soaks into the fish, making it glossy, tender, and moist.)