How to make delicious and irresistible braised fish in clay pot

With its rich, delicious flavor, braised fish in clay pot not only enriches family meals but also demonstrates the skill in preparing a simple yet flavorful dish.

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• How to make braised fish in clay pot

Ingredients:

Snakehead fish (or basa fish, pineapple fish): 1 fish (500-700g)

Shallots: 2 bulbs

Garlic: 3 cloves

Ginger, galangal, lemongrass

Chili: 1 (depending on desired spiciness)

Palm sugar (or white sugar): 2 tablespoons

Fish sauce: 3 tablespoons

Seasoning: 1 teaspoon

Ground pepper: 1/2 teaspoon

Cooking oil: 2 tablespoons

Caramelized fish sauce

How to make braised fish in clay pot

Delicious braised fish dish, goes well with rice. Photo: PNVN

Step 1: Prepare the fish

After buying the fish, clean it, remove the fins and intestines, and wash it with salt water to remove the fishy smell. Then, cut the fish into bite-sized pieces so that the spices will absorb evenly when braised. Use paper to dry the surface of the fish so that it will not get watery and absorb the spices when braised.

Step 2: Fry onion and garlic

Peel and mince the shallots and garlic. Place the pot on the stove, add a little cooking oil, heat it up, then add the shallots and garlic and saute until fragrant. To create a unique aroma, you can use dried shallots and minced garlic instead of green onions.

Step 3: Marinate the fish

Take a bowl, add fish sauce, seasoning powder, palm sugar, caramel and pepper, mix well then pour the seasoning over the cut fish pieces. To let the seasoning soak in, marinate the fish for about 15-20 minutes.

Step 4: Cook fish in a clay pot

After the spices have soaked in, place the fish in a pot lined with ginger and galangal. Add enough water to cover the fish.

To make the braised fish dish more flavorful, you can add chili to the pot to create a mild spicy flavor. Cover the pot and braise the fish over low heat. Occasionally open the lid and use a spoon to scoop the water from the pot and pour it over the fish so that the fish absorbs the spices evenly.

Step 5: Check and complete the braised fish dish

Simmer the fish for about 40-60 minutes, until the fish turns brown, the sauce thickens and soaks into each piece of fish, then turn off the stove. At this point, the fish has absorbed the spices, the fish meat is soft but still retains its firmness. You can sprinkle some green onions on top to make the dish more delicious and attractive.

Tips to make perfect braised fish dish

Choose fresh fish: To have a delicious braised fish dish, you should choose fresh fish.

Palm sugar instead of granulated sugar: If available, you should use palm sugar instead of granulated sugar. Palm sugar will give the braising liquid a beautiful caramel color and a naturally rich, sweet flavor.

Braised fish over low heat: To keep the braised fish from drying out and keep it soft, braise the fish over low heat, without rushing. This helps the fish absorb the spices slowly and has a more delicious flavor.

(Synthetic)

A good mother in Ninh Binh causes a stir with a meal for 5 people under 100,000 VND . To save on living expenses, a mother of 3 children in Ninh Binh has to calculate each meal in detail, although there are not many dishes, it is still nutritious.

Source: https://vietnamnet.vn/cach-lam-ca-kho-to-chuan-vi-cho-bua-com-gia-dinh-2399510.html