Braised Beltfish in Clay Pot

Name: Braised Beltfish in Clay Pot
Cuisine: American
Ingredients: 1 tray (about 1.1 lbs/500 grams) beltfish; 10 scallions; 2 shallots; 1 large thumb-sized piece of ginger; 2 tablespoons (30 ml) fish sauce; 2/3 teaspoon seasoning powder; 1/2 tablespoon (7 ml) coconut caramel sauce; 1/3-1/2 tablespoon (4–7 ml) sugar; Pork fat and crispy pork cracklings

lananhkitchen @lananh1991

Braised Beltfish in Clay Pot

lananhkitchen @lananh1991

Saved

Ingredients

1tray (about 1.1 lbs/500 grams) beltfish
10scallions
2shallots
1large thumb-sized piece of ginger
2 tablespoons (30 ml)fish sauce
2/3 teaspoonseasoning powder
1/2 tablespoon (7 ml)coconut caramel sauce
1/3-1/2 tablespoon(4–7 ml) sugar
Pork fat and crispy pork cracklings

Saved

Steps

1

Clean the beltfish and pat dry. Pan-fry until both sides are golden brown.
2

Slice the shallots and ginger. Cut the white parts of 5 scallions into sections.
3

Add pork fat to a pan. Sauté the shallots until almost golden, then add the scallion whites and ginger slices. Stir until fragrant. Add the fish, fish sauce, sugar, seasoning powder, the remaining scallions, and coconut caramel sauce. Cook for 30 seconds, then add enough hot water to almost cover the fish. Simmer until the sauce is nearly reduced.
4

Serve hot with rice.