Buzz
Braised snakehead fish with tender pork belly, infused with sweet and savory flavors, and a hint of spicy kick from chili and pepper, a simple yet irresistible dish.
Mastering the Art of Cooking Irresistible Braised Snakehead Fish with Pork Belly
Ingredients for Braised Snakehead Fish with Pork Belly:
Snakehead fish: 1 whole
Pork belly: 100g – 200g
1 small ginger root
Shallots, garlic
Green onions
Seasonings: Cooking oil, sugar, salt, seasoning powder, ground pepper, oyster sauce, fish sauce.
Food Preparation:
- After scaling and gutting the snakehead fish, rub it with a slice of lime to reduce sliminess and remove any fishy odor. Then, rub salt over the fish once more, rinse with water, and cut into bite-sized pieces.
- Rinse pork belly thoroughly with diluted salt water, then drain and slice into bite-sized pieces.
- Peel and finely mince ginger, shallots, and garlic. Wash and finely chop green onions.
- Place the fish in a pot, add some fish sauce, seasoning powder, MSG, ginger slices, and cooking oil. Marinate for about 30 minutes to allow the fish to absorb the flavors.
How to Cook Braised Snakehead Fish with Pork Belly:
- Firstly, heat a small amount of cooking oil in a pot. When the oil is hot, add minced shallots, garlic, and ginger, sauté until fragrant. Then, reduce the heat and add about 2 tablespoons of fish sauce, 1 tablespoon of oyster sauce, sugar, MSG, and ground pepper to taste. Stir until the seasonings dissolve completely, then turn off the heat. Add the fish and pork, mix well, and marinate for about 15-20 minutes to allow the flavors to infuse.
- Add water to ensure the fish is fully submerged. Proceed to cook the fish on the stove over high heat until boiling, then reduce to low heat.
- Simmer until the fish broth thickens slightly, then add the chili. Cook for another minute until the chili is tender, then turn off the heat. Enjoy this dish with hot rice, it will surely whet your appetite.
By Mytour
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Reference: Mytour Travel Guide
MytourFebruary 2, 2021
