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Braised snakehead fish varies in flavor depending on the region. Today, PasGo will introduce the recipe for Southern-style braised snakehead fish.
Many people choose snakehead fish for its low fat content, high mineral and vitamin levels. Braised snakehead fish is a familiar and enticing dish in the daily meals of every Vietnamese family. A plate of braised snakehead fish, a bowl of vegetable soup, and a small dish of pickled eggplant are enough for a warm and flavorful family meal.
Ingredients:
- Snakehead fish: 250g
- Pork belly: 100g
- Salt: 1 teaspoon
- Sugar: 2 tablespoons
- Fish sauce: 2 tablespoons
- Black pepper, chili How to cook braised snakehead fish:
Step 1:
- Clean the fish, lightly scrape with a knife or rub with salt to remove the slime. Rinse thoroughly, drain.
- Then cut the fish into bite-sized pieces. Choose the middle section for the best taste.
- Marinate the fish with 1 teaspoon of cornstarch.
- Clean pork belly, slice into bite-sized pieces. Put the meat in a pan over low heat, roast until slightly browned.
- Wash the chili thoroughly, finely chop or leave whole if you don't like it too spicy.
Step 2:
- Heat a pan, add a tablespoon of oil and 2 tablespoons of sugar. Caramelize the sugar until it turns dark brown, then pour in a cup of hot boiling water, bring to a boil and turn off the heat. This caramelized sugar water will be used as a coloring agent for the braised fish to give it a nice color.
- Spread the lightly browned meat along the bottom of the clay pot, then arrange the fish on top.
- Pour the caramelized water from above into the pot along with 2 tablespoons of fish sauce, 2 spicy peppers
- Simmer the braised fish pot over low heat until the liquid evaporates, then sprinkle 1 teaspoon of pepper and turn off the heat.
Note:
It's recommended to choose wild snakehead fish. You can differentiate it by its darker color compared to farmed snakehead fish. The head of the wild fish is also flatter.
You can substitute pork belly with lean pork. Additionally, if you prefer less fat, you can omit both of these ingredients.
Tip for delicious braised fish: after braising the fish for about 30 minutes, season to taste and then turn off the heat.
Around 30 minutes to an hour later, when the braised fish pot has cooled down, add pork fat or pork skin and braise for another 30 minutes.
Seasoning the fish after marinating takes time, but in return, after braising, the fish will absorb the flavors, becoming rich and firm.
Braised snakehead fish stands out with its fragrant and tender meat, yet not mushy. When eaten, it's rich and flavorful.
Snakehead fish is not only used in many delicious dishes but also has the effect of nourishing blood, tendons, and bones, good for lung diseases, and beneficial for women with low milk supply. Especially, black snakehead fish is one of the dishes that nourish and fight against free radicals because they have antioxidant, anti-aging, and anti-cancer effects. Hearing about the benefits of snakehead fish like that, many of you must be surprised, right? Eat dishes made from snakehead fish regularly to supplement nutrients for the body.
Braised snakehead fish is a typical dish of Southern culinary culture. You don't need to go far, right in the heart of Hanoi capital, you can enjoy rustic dishes that perfectly capture the liberal spirit of the Southern people at Món Ngon Sài Thành Restaurant, 59A Huỳnh Thúc Kháng Street. Not only does Món Ngon Sài Thành offer signature dishes, but it also takes diners to a space full of tranquility and peace, reminiscent of the Southern region.
The restaurant's ambiance reflects the peaceful and tranquil characteristics of the Southern rivers and waterways.
Hurry up and make a reservation via PasGo to receive incredibly attractive offers from Món Ngon Sài Thành Restaurant.
Check out more detailed information about the menu and offers at Món Ngon Sài Thành Restaurant here.
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