Vietnamese Braised Fish in Clay Pot (Cá kho tộ) 🥘🐟

Name: Vietnamese Braised Fish in Clay Pot (Cá kho tộ) 🥘🐟
Ingredients: 1 large, fresh piece of black carp (preferably the belly section); 10 1/2 oz pork belly (about 300 grams); Galangal, ginger, 4 shallots, scallions; Sugar; Oyster sauce, annatto oil, fish sauce, seasoning powder, MSG

Lâm Lâmm @cook_2625955

Hà Nội

Bringing the flavors of Hanoi to everyone across the country, when it comes to braised fish, you can't forget the hometown of Chi Pheo—Vu Dai village (now Dai Hoang village), Ly Nhan district, Ha Nam province. For generations, braised fish has been an essential dish in the North during the Lunar New Year. Fresh, delicious fish is marinated with lots of traditional spices and paired with tender pork belly that melts in your mouth. A perfect pot of braised fish is all about flavor and color: savory and sweet, fragrant with galangal and shallots, and a beautiful caramel color from the sauce with a touch of annatto oil. It’s so tempting, you’ll want to grab your chopsticks right away. Braised fish is best enjoyed in cool weather with a bowl of hot rice, a drizzle of rich sauce, a piece of firm fish, a bite of fatty pork, and a slice of spicy galangal—bringing back nostalgic memories of old Hanoi. ❤️😌

Lâm Lâmm @cook_2625955

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Ingredients

1large, fresh piece of black carp (preferably the belly section)
10 1/2 ozpork belly (about 300 grams)
Galangal, ginger, 4 shallots, scallions
Sugar
Oyster sauce, annatto oil, fish sauce, seasoning powder, MSG

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Steps

1

NOTE: This dish is traditionally cooked in a clay pot. For the most authentic flavor, use a clay pot with a clay lid.
2

After rubbing the fish with salt and rice wine, rinse well and let drain. Rinse the pork belly as well.
3

Slice the galangal and use enough to line the bottom of the pot. Save a few slices for garnish.
4

Slice 3 pieces of ginger (adding ginger enhances the aroma of galangal and helps remove any fishy smell).
5

Leave the shallots whole. Cut the scallions into 2-inch (5 cm) pieces.
6

Add a little oil to a pan. When hot, add the sliced galangal, ginger, whole shallots, and scallion pieces. Stir quickly over high heat for about 10 seconds to bring out the flavors. Set aside.
7

To keep the fish from smelling fishy and to add aroma, quickly fry the fish: In a small pot, heat enough oil to fill halfway. When hot, add the fish and fry for about 2 minutes. Remove and set aside. Next, fry the pork belly until lightly golden, then remove, let cool, and slice thinly as shown.
8

To make caramel sauce: Add 2 1/2 tablespoons sugar and 2 tablespoons water to a pot. Cook until it turns a deep amber color and bubbles with white foam (this is the perfect time for caramel sauce!). Immediately add about half a bowl of water (rice bowl size), stir well, then turn off the heat.
9

To make the braising liquid: In another pot, add enough water to just cover the fish. Bring to a boil, then lower the heat and add: 1 tablespoon seasoning powder, 2 tablespoons oyster sauce, 1 tablespoon fish sauce, 1/3 tablespoon MSG, 1/3 tablespoon sugar, 3 tablespoons annatto oil, and the caramel sauce from the previous step. Stir well and season to taste—it should be slightly under-seasoned, as the sauce will reduce and become richer.
10

Line the bottom of the pot with sliced galangal, 2 whole shallots, a few slices of ginger, and scallion pieces. Place the fish on top, then add more slices of galangal, ginger, shallots, and scallions. Finish with a layer of thinly sliced pork belly on top. (Why layer this way? As the pork fat renders, it drips down and flavors the fish, making it more tender and rich.) Pour in the braising liquid. Cook over medium heat until it boils, then reduce to low and simmer for 1–2 hours (at home, this is enough, but for the most authentic version, braise all day until the fish bones are soft).
11

When the sauce has reduced, taste and adjust seasoning if needed. Make sure the fish is well-flavored. Adjust to your preference. That’s it!
12

Finally, garnish with lemongrass, some scallions, thinly sliced chili, and a few slices of galangal.
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This write-up is a bit long, but I think the dish is delicious. It takes some effort with all the steps, but each one has its purpose, and the goal is to make the best braised fish possible. Not bad at all! 😄😂🤤🤤❤️❤️❤️ Thank you everyone