Vietnamese Braised Fish in Clay Pot (Cá kho tộ)

Name: Vietnamese Braised Fish in Clay Pot (Cá kho tộ)
Ingredients: 3 pieces freshwater fish (this time I used grass carp); Pork belly (the fattier, the better); Seasonings: galangal, ginger, turmeric, shallots, sugar, fish sauce, chicken bouillon powder

Minh Thùy @cook_7317401

Hà Nội

A comforting fish dish to enjoy with rice at the start of autumn ❤️

Minh Thùy @cook_7317401

Hà Nội

A comforting fish dish to enjoy with rice at the start of autumn ❤️

Saved

Ingredients

3 piecesfreshwater fish (this time I used grass carp)
Pork belly (the fattier, the better)
Seasonings: galangal, ginger, turmeric, shallots, sugar, fish sauce, chicken bouillon powder

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Steps

1

Rinse the fish and pat dry. Finely chop the seasonings, then mix them with the fish and marinate for about 30 minutes.
2

To remove any fishy smell, lightly fry the fish in oil before braising. Then add the marinated seasonings to the oil and stir briefly.
3

Caramelize the sugar by heating it until it bubbles and turns brown, then add boiling water and more seasonings to taste.
4

Place a layer of galangal and ginger at the bottom of the pot, then alternate layers of fish and pork belly. Reserve a little pork belly to place on top so the fat melts into the fish as it cooks. Pour the seasoned caramel sauce into the pot. Simmer over low heat for about 2 hours.
5

After 2 hours, remove the lid and continue cooking until the sauce thickens. The braised fish is ready when it has a beautiful color and the pork belly is tender and melts in your mouth. 😋😋