Description

Braised Ca Loc fish in a clay pot is a rustic dish but extremely “rice-consuming” thanks to its rich flavor, harmonious salty-sweet taste and a little spicy chili pepper. Especially when braised in a clay pot, the fish will retain heat for a long time and have a characteristic aroma.

Ingredients to prepare:
– Ca Loc fish (Ca Loc fish/Banana fish): 1 fish (about 1.5lb).
– Pork belly (optional): 5.2oz (makes the fish more fatty).
– Mom’s Bouillon Granule, good fish sauce 20oN up, sugar, ground pepper, cooking oil.
– Flavorings: Shallots, garlic, chili (chili pepper for beautiful color, hot chili for spicy taste), green onions.

Caramel color (caramel water): Can be bought ready-made or cooked yourself with sugar.

Fresh coconut water: 1 cup (makes the fish sweet and has a beautiful color ) How to do it

Step 1: Clean and remove the fishy smell
This is the most important step. Snakehead fish needs to be cleaned of slime to avoid fishy smell.

Use coarse salt and lemon (or vinegar) to rub thoroughly on the fish body and belly. Rinse with cold water.

Cut the fish into bite-sized pieces (about 2-3 cm thick).

If using pork belly: Wash and cut into bite-sized pieces.

Step 2: Marinate the fish
Marinating the fish first helps the fish meat to firm up and absorb the flavor.

Put the fish (and pork belly) in a bowl.

Marinate mixture: 1 tablespoon minced onion and garlic, 2 tablespoons fish sauce, 1 tablespoon sugar, 1 teaspoon seasoning powder, 1/2 teaspoon pepper, a few slices of chili.

Mix well and let it rest for 30 minutes.

Step 3: Braised fish
Frying: Place a pot (or a thick-bottomed pot) on the stove, add a little cooking oil and fry the remaining minced onion and garlic.

Pre-stir-fry: Add the pork belly and stir-fry first (if available). Then arrange each piece of fish in the pot.

Add water: Pour in the fish marinade. Add fresh coconut water (or hot water) to cover the fish. If you don’t have caramel sauce when marinating, you can add 1 tablespoon of caramel sauce at this time.

High heat: Bring to a boil, skim off the foam thoroughly to make the braising liquid clear.

Step 4: Braised fish
Reduce the heat to the lowest setting (simmer).

Simmer for about 30 – 40 minutes until the sauce thickens, thickens and has a glossy brown color.

Season to taste (usually this dish will be salty and sweet).

Step 5: Finishing
When the braising liquid has thickened to your liking, sprinkle chopped green onions and lots of ground pepper on top.

Add a few whole fresh chilies if you like it spicy.

Turn off the stove (the clay pot will still retain the heat and keep the water boiling gently for a while).

💡 Secret to “unbeatable” delicious braised fish in a clay pot
Do not use cold water: When braising, if the water runs out and you need to add more, use boiling water. Cold water will make the fish smell fishy again.

Braising with 2 fires: If you have time, braise the fish until it is cooked, turn off the stove to cool, then braise it a second time. This method helps the fish meat to be firm and chewy, extremely delicious.

Pork fat: If you do not use pork belly, add a few spoons of lard at the end, the fish will be more fatty and fragrant than using regular cooking oil.

This dish is great served with hot white rice, cucumber, boiled vegetables or a bowl of sour soup.