Guide to Make Vietnamese Braised Fish Cooked in a Clay Pot

Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to make a distinctive dish, vietnamese braised fish cooked in a clay pot. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Vietnamese Braised Fish Cooked in a Clay Pot is one of the most well liked of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. Vietnamese Braised Fish Cooked in a Clay Pot is something which I have loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we must prepare a few components. You can cook vietnamese braised fish cooked in a clay pot using 11 ingredients and 11 steps. Here is how you can achieve that.

Ingredients

The ingredients needed to make Vietnamese Braised Fish Cooked in a Clay Pot:

1. Make ready 4 snakehead fish steaks
2. Prepare 1 package of hot pot seasoning
3. Prepare 200 g pork belly
4. Take 1 fresh ginger root
5. Make ready 1 fresh galangal root
6. Take 5 purple onions
7. Make ready 5 cloves garlic
8. Prepare 1 piece lemon grass
9. Take 1/2 tsp black pepper
10. Make ready 3 dried bird's eye chili's (red hot chilis)
11. Make ready 3 stalks green onions

Instructions

Steps to make Vietnamese Braised Fish Cooked in a Clay Pot:

1. Clean and fillet the fish.
2. Season the fish with 1 package of Fish Hot Pot Seasoning and add some black pepper. Marinate about 15-20 minutes.
3. Scrub the ginger and galangal, peel purple onions and garlic, then wash them all.
4. Wipe some seasoning on the fish, set aside, then fry fish in hot oil.
5. Flip the fillets of fish over and continue frying until golden brown. Drop in the purple onions, garlic to be fried with the fish.
6. Rinse the pork belly, cut into thick square pieces.
7. Arrange the cut pieces of pork evenly into a pot.
8. Add ginger, sliced lemongrass, fried purple onions and garlic, a handful of bird’s eye chillies to fill up the bottom of the pot.
9. Layer fish on top, cover it completely in water.
10. Bring the water to a boil and cook until most liquid has evaporated. Turn off the heat.
11. Add the spring onion, cover with a lid for 5 minutes before eating.

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