Method 1: Clean the fish and cut into pieces. Rinse the galangal and lemongrass. Slice the galangal (or use pre-minced galangal if available). Cut the lemongrass into sections and lightly crush. Peel and crush the ginger. Finely chop the chili. Rinse the pork belly and slice into bite-sized pieces.

Place the fish in a large bowl. Add 2 packets of braised fish seasoning (galangal flavor) and marinate the fish. Add some of the galangal, lemongrass, ginger, and chili to the marinade. Use your hands to gently coat the fish evenly with the seasoning. Marinate for at least 45 minutes before braising (or marinate overnight in the refrigerator for firmer fish).

After marinating, heat oil in a pot until hot. Layer half of the galangal, lemongrass, and ginger on the bottom of the pot. Add the pork belly next, then arrange the fish pieces on top. Place the remaining galangal, lemongrass, chili, and ginger over the fish.

Pour enough water into the pot to cover the fish. Turn the heat to high until the water boils, then reduce to the lowest heat. Add 3 tablespoons sugar and 1 soup ladle of fish sauce to the pot. Since this is a braised dish, it's okay if it's a bit salty. Braise for 30–45 minutes.

Note: For best results, braise the fish at least twice so it becomes firm and the flavors penetrate the meat. Do not stir the fish while cooking, as it may break apart and look less appealing when served.

Method 2: To marinate the fish without the Knorr seasoning: Use 1 tablespoon sugar, 1 tablespoon fish sauce, and 1 tablespoon salt. Rub the mixture evenly over the fish. Add galangal, lemongrass, chili, and ginger to marinate with the fish. (If you have oyster sauce, you can add 1 tablespoon, but it's optional.)

Before braising, make caramel sauce: Place a pan on the stove, add 5 tablespoons sugar and 1 small bowl of water. Stir until the sugar turns a deep amber color (do not let it burn, or it will taste bitter). Arrange the ingredients in the pot as described above. Pour the caramel sauce into the pot, then add enough water to cover the fish. Braise the fish. When the water boils, add 1 soup ladle of fish sauce and 1 tablespoon salt, then reduce to low heat.