Place the goby fish in a colander. Sprinkle with salt, put on gloves, and gently rub the fish with salt to clean. Use scissors to trim the mouth, gills, and tail, but keep the innards (they add a slightly bitter, rich flavor). Rinse the fish several times with water. Soak the fish in a bowl of water with 2 tablespoons vinegar for 5 minutes to remove the slime (goby fish have slippery skin).

Rinse the Vietnamese coriander and let it drain. Wash the pork fat and cut it into small pieces.

To marinate the fish: Use a clay pot or ceramic pot. Line the bottom with Vietnamese coriander (save a little for later) to add flavor and prevent sticking. Arrange the fish on top. Add 1 teaspoon caramelized coconut syrup, 2 tablespoons fish sauce, 1 tablespoon sugar, 1 tablespoon seasoning powder, 1 teaspoon black pepper, 1 tablespoon chili powder, a few whole chilies, and 1 tablespoon rendered pork fat. Marinate the fish for 30 minutes to absorb the flavors.

After marinating, place the pot on the stove over low heat. Gently shake the pot by the handles (do not stir with chopsticks to avoid breaking the fish). When the fish firms up and the liquid reduces, add enough boiling water to just cover the fish. Simmer for a while, then taste and adjust the seasoning as needed. Spoon the sauce over the fish to coat evenly (keep the heat low).

Continue braising until the sauce thickens and reduces. Turn off the heat, then add 1 tablespoon rendered pork fat, the crispy pork cracklings, and the remaining chopped Vietnamese coriander to the pot.

The fish will be tender and fragrant, the sauce thick and golden, and the pork cracklings crispy. Serve hot with steamed rice. Enjoy the spicy, delicious flavors!