Vietnamese Braised Fish in Clay Pot (Cá Kho Tộ)

Name: Vietnamese Braised Fish in Clay Pot (Cá Kho Tộ)
Total time: 28800 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 2.2 lbs fish steaks (about 1 kg); Black pepper, galangal, lemongrass, fish sauce

Hoang Hang @cook_21858957

Cá Kho Tộ - Hello everyone! Thank you for your support!

Hoang Hang @cook_21858957

Cá Kho Tộ - Hello everyone! Thank you for your support!

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Ingredients

8 hours

Serves 4 servings

2.2 lbsfish steaks (about 1 kg)
Black pepper, galangal, lemongrass, fish sauce

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Steps

8 hours

1

1. Rinse the fish thoroughly with salt (do not use vinegar or alcohol, as it can affect the freshness). Use water to clean out the blood and any slime from the backbone to ensure the fish won't taste fishy.
2

2. Marinate the fish for 30 minutes with lemongrass, ginger, shallots, black pepper, salt, and a little fish sauce to help the fish stay firm.
3

3. Sear pork belly until the edges are browned, then remove and use it to line the bottom of the pot. Sauté some shallots, lemongrass, and ginger in pork fat, then pour this mixture over the pork belly.
4

4. Use palm sugar for the best flavor, but white sugar is fine if that's what you have. For extra richness, add a little oil. Cook the sugar until it turns a caramel color, then add enough water to cover the fish. If you have coconut water, add it for even better taste.
5

5. If you have a clay pot, use it for the most authentic result. If not, a regular pot works. Simmer over medium heat for 20 minutes, then reduce to low and braise for 1 hour.
6

6. Reheating the fish a second time will help it absorb more flavor and makes it especially delicious with rice, especially in cold weather.