Vietnamese Braised Fish Cooked in a Clay Pot

Name: Vietnamese Braised Fish Cooked in a Clay Pot
Total time: 1800 s
Yield: 3 servings
Cuisine: American
Ingredients: 4 snakehead fish steaks; 1 package of hot pot seasoning; 200 g pork belly; 1 fresh ginger root; 1 fresh galangal root; 5 purple onions; 5 cloves garlic; 1 piece lemon grass; 1/2 tsp black pepper; 3 dried bird's eye chili's (red hot chilis); 3 stalks green onions

cookpad vietnam @cook_2506890

Vietnam

Once I came home from work in the late afternoon, starving. I was
craving braised fish but was worried about time. But I just braised fish with ready-to-cook hot pot seasoning for fish and it was done in in the blink of an eye! It was still yummy to compared to using the normal seasoning.

I used Snakehead fish which has a firm texture, and together with pork belly, which absorbs marinade well , it will be tender and sweet. We had never eaten such a large amount of braised fish in one meal!

(Contributed by Heina Phuong)

cookpad vietnam @cook_2506890

Vietnam

(Contributed by Heina Phuong)

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Ingredients

30 mins

3 servings

4snakehead fish steaks
1package of hot pot seasoning
200 gpork belly
1fresh ginger root
1fresh galangal root
5purple onions
5 clovesgarlic
1 piecelemon grass
1/2 tspblack pepper
3dried bird's eye chili's (red hot chilis)
3stalks green onions

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Steps

30 mins

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.