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We hope you got insight from reading it, now let’s go back to vietnamese braised fish cooked in a clay pot recipe. You can cook vietnamese braised fish cooked in a clay pot using 11 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to cook Vietnamese Braised Fish Cooked in a Clay Pot:
- Prepare 4 snakehead fish steaks
- You need 1 package of hot pot seasoning
- Prepare 200 g pork belly
- Prepare 1 fresh ginger root
- Use 1 fresh galangal root
- Prepare 5 purple onions
- You need 5 cloves garlic
- Get 1 piece lemon grass
- Prepare 1/2 tsp black pepper
- Provide 3 dried bird's eye chili's (red hot chilis)
- Use 3 stalks green onions
Steps to make Vietnamese Braised Fish Cooked in a Clay Pot:
- Clean and fillet the fish.
- Season the fish with 1 package of Fish Hot Pot Seasoning and add some black pepper. Marinate about 15-20 minutes.
- Scrub the ginger and galangal, peel purple onions and garlic, then wash them all.
- Wipe some seasoning on the fish, set aside, then fry fish in hot oil.
- Flip the fillets of fish over and continue frying until golden brown. Drop in the purple onions, garlic to be fried with the fish.
- Rinse the pork belly, cut into thick square pieces.
- Arrange the cut pieces of pork evenly into a pot.
- Add ginger, sliced lemongrass, fried purple onions and garlic, a handful of bird’s eye chillies to fill up the bottom of the pot.
- Layer fish on top, cover it completely in water.
- Bring the water to a boil and cook until most liquid has evaporated. Turn off the heat.
- Add the spring onion, cover with a lid for 5 minutes before eating.
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