Scale and clean the fish, removing the black membrane inside the belly and the gills. Pat dry, then season with a little seasoned salt and MSG. Let marinate for 15 minutes. Lightly pan-fry the fish to remove any fishy smell.

Slice the galangal and ginger, and place them at the bottom of the clay pot.

Arrange a layer of fish in the pot, then add sliced pork belly in the middle and on top of the fish. Add another layer of fish on top.

Add a chili pepper, black pepper, lemongrass, MSG, salt, and sliced shallots on top of the fish. Pour boiling water into the pot until it just covers the fish.

Cover and cook. When the fish and water have been boiling for 10 minutes, add 3 tablespoons fish sauce, 1 tablespoon sugar, and 2 or 3 tablespoons cooking oil. Let it boil so the flavors soak into the fish.

Reduce to the lowest heat and simmer until the fish is tender and the liquid has thickened. If the fish isn't soft enough, add a little more water and continue simmering. When the sauce is thick and glossy, turn off the heat. Enjoy your delicious braised fish!