Caramelized Fish with Galangal and Lemongrass

Name: Caramelized Fish with Galangal and Lemongrass
Ingredients: 1 whole carp; 1 tablespoon ground galangal; 1 tablespoon minced lemongrass; 1 tablespoon fermented soybean sauce; 1 tablespoon caramel sauce; 1 tablespoon fish sauce; 1 tablespoon salt; 1 tablespoon MSG (optional); 1 tablespoon soy sauce; 3 sour starfruits; 1 teaspoon sugar; 7 ounces pork belly (about 200 grams); 2 green bananas; Fresh chili, dill, scallions; Electric clay pot

Anh Doll @cook_16114634

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Caramelized Fish with Galangal and Lemongrass

Anh Doll @cook_16114634

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Ingredients

1whole carp
1 tablespoonground galangal
1 tablespoonminced lemongrass
1 tablespoonfermented soybean sauce
1 tablespooncaramel sauce
1 tablespoonfish sauce
1 tablespoonsalt
1 tablespoonMSG (optional)
1 tablespoonsoy sauce
3sour starfruits
1 teaspoonsugar
7 ouncespork belly (about 200 grams)
2green bananas
Fresh chili, dill, scallions
Electric clay pot

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Steps

1

Clean the carp and cut it into serving-size pieces. Marinate the fish with all the seasonings listed above and let it absorb the flavors.
2

Lightly crush any leftover lemongrass stalks. Cut the pork belly into large pieces, slice the starfruit, and peel and cut the green bananas into chunks.
3

In the pot, layer lemongrass, starfruit, and pork belly, then add a layer of fish and banana. Repeat the layers. Top with fresh chili, scallions, and dill.
4

Set the electric clay pot to the simmering mode. Cook from morning to evening, or overnight for the next day. The fish will be fragrant, tender, flavorful, and the bones will be soft.