Top 10 Best Braised Fish with Black Pepper Recipes for Family Meals

Ingredients:

• Fresh grass carp (cleaned, washed with salted lemon water to remove slime): 1/2 kg
• Chopped shallots: 2 bulbs
• Chopped garlic: 1 bulb
• Good quality fish sauce: 3 teaspoons
• White sugar: 2 tablespoons
• Vegetable oil: 2 teaspoons
• Green peppercorns soaked in vinegar: 2 sprigs
• Seasoning powder: 1 teaspoon
• A bit of chili powder, sliced fresh chili

Instructions:

• For grass carp, when preparing, remember to cut off the head and tail. Additionally, you can remove the fish guts if you don't eat this part.
• The cleaned grass carp is put into a clean bowl, add seasoning powder, fish sauce, half of the white sugar, 1/2 teaspoon of chili powder, chopped garlic, mix well, and marinate for 20 minutes.
• Place a small pot on the stove, put the remaining sugar into the pot and cook until it melts into caramel. When the caramel turns caramel color, add vegetable oil and chopped shallots to stir-fry until fragrant.
• Arrange the grass carp in the pot, reduce the heat to simmer and braise with the sauce. Then, cut the green peppercorns into small pieces, add to the pot and cook with the fish.
• Season the dish to taste, wait for the sauce to thicken, then turn off the heat. Serve this delicious grass carp dish on a plate, garnish with fresh chili, green peppercorns, and enjoy it hot.

Ingredients:

• Baby catfish: 500g
• Pork belly: 200 grams (optional).
• Chili peppers: 5 pods.
• Whole black peppercorns: 10 grams.
• Dried shallots, minced garlic: 50 grams.
• Scallions, cilantro: 50 grams.
• Fish sauce, sugar, seasoning powder, MSG, ground pepper, chili powder, cooking oil.

Instructions:

• Step 1: Wash and clean the scallions, crush the head and finely chop, and finely chop the leaves.
• Step 2: Put the baby catfish in a basket, gently scrub to remove all scales and then scrape to clean. Then use scissors to cut fins, tail, clean the fish guts, remember to leave the fish eggs, wash and drain. Marinate the fish with 1.5 tablespoons of sugar, 1 tablespoon of MSG, 1 tablespoon of chili powder, 1/2 teaspoon of pepper with the chopped shallot head for 30 minutes to marinate.
• Step 3: After washing and thinly slicing the pork belly, stir-fry it with a little cooking oil to make it firm, then remove the meat. Beat sugar in the pot used to stir-fry the meat to make caramel. When the sugar turns golden brown, add vegetable oil and chopped shallots to stir-fry until fragrant.
• Place the baby catfish in the pot, reduce the heat to simmer and braise with the sauce. Then, cut the green peppercorns into small pieces, add to the pot and cook with the fish.
• Season the dish to taste, wait for the sauce to thicken, then turn off the heat. Serve this delicious baby catfish dish on a plate, garnish with fresh chili, green peppercorns, and enjoy it hot.

The braised baby catfish with black pepper will have a characteristic aroma, dark brown color, firm and delicious meat, mixed with the spicy taste of pepper and chili, the fish sauce is just right, has a delicious and attractive taste. You can enjoy this dish with sour soup and a little tamarind to enhance the flavor. Surely your family's rice pot will be cleaned up thanks to the deliciousness of this braised baby catfish with black pepper!

Ingredients:

• 1 piece of salmon
• Whole peppercorns
• Seasonings, broth powder, sugar, fish sauce, chili
• Food coloring

Instructions:

• Marinate the salmon with whole peppercorns, a bit of sugar, fish sauce, seasonings, whole peppercorns, food coloring. Let it sit for 30 minutes to absorb.
• Once the salmon has absorbed the seasonings and the mixture has dissolved, place the fish in a pot over low heat.
• Add some water and simmer until the fish is cooked.
• When the fish is cooked and the sauce thickens, add some simmered fish sauce.
• Turn off the heat, sprinkle some peppercorns and chili.
• Serve the braised salmon with hot rice and boiled vegetables for an exquisite meal.

Ingredients:

• 1 snakehead fish
• 2 dry onions
• Several sprigs of spring onions
• 2 chili peppers
• Pepper
• Seasonings

Instructions:

• Step 1: To make the fish stew look beautiful, first, we need to prepare the broth (if you don't have time, you can buy pre-cooked broth, but the quality is not guaranteed). Use a small pot or pan, heat it up and add 1/2 tablespoon of sugar, stir until the sugar is dissolved and turns into a dark brown color, then add 1/2 cup of water and boil.
• Step 2: Peel and thinly slice the dry onions, finely chop the spring onions, cut the chili peppers into short pieces.
• Step 3: Remove the scales from the snakehead fish, wash it with diluted saltwater until clean. Cut the fish into short pieces. Marinate the fish with 1/2 teaspoon of pepper, 2 teaspoons of sugar, 2 teaspoons of fish sauce, 1/2 teaspoon of salt. Let it marinate for about 30 minutes.
• Step 4: Fry the marinated fish for a few minutes to make it fragrant and firm (you can skip this step if you want). If you have a clay pot, use it; otherwise, a normal pot will suffice. Add some cooking oil to the pot, heat it up and sauté the dry onions until fragrant. When the onions are fragrant, pour in the prepared broth, add 2 teaspoons of fish sauce, 2 teaspoons of sugar, the marinated fish broth, then arrange the fish on top and sprinkle with 1 teaspoon of pepper. Pour boiling water into the pot until the fish is almost submerged. Turn on the heat and simmer over low heat. When the stew boils again, adjust the seasoning to taste, continue cooking. When the liquid in the pot thickens, turn off the heat. Carefully transfer the fish pieces to a plate to avoid breaking them, and enjoy.

Ingredients:

• 5 slices of basa fish
• 100g salted peppercorns
• 3 tablespoons of good fish sauce
• 100ml fresh coconut water
• Dried onions, pepper, garlic, chili

Instructions:

• Clean the fish, remove blood vessels, rinse once with diluted saltwater, rinse again with warm water mixed with a little white vinegar to remove slime. Then cut into bite-sized pieces. Place 2 tablespoons of sugar in a pan and cook until the sugar boils and turns into a caramel color, then add 4 tablespoons of water, stir well, and let cool to make caramel water.
• Marinate the fish with caramel water, 1 tablespoon of cooking oil, 2 tablespoons of fish sauce, ½ teaspoon of ground pepper, chili, and 1 tablespoon of finely chopped purple onion. Let it marinate for 15 minutes.
• Heat a pan, add 1 tablespoon of cooking oil and fry 1-2 cloves of garlic until fragrant, then add the fish and fry until the fish firms up.
• When the fish turns a beautiful golden color, add all the marinated fish broth, fresh coconut water, and salted peppercorns to braise. When the braising liquid starts to boil, skim off any foam, reduce the heat, and simmer for about 15 minutes, then gently turn the fish over to continue braising for another 15-20 minutes. Taste and adjust seasoning as needed. When the fish stew emits a fragrant aroma and the braising liquid thickens into a beautiful caramel color, you've completed the dish!
• When serving, sprinkle ground pepper on top. It's best to enjoy Braised Basa Fish with Green Pepper while it's still hot with steamed rice to fully appreciate the intense fragrance of green pepper infused into each tender and flavorful piece of fish.

6. Braised Catfish with Green Pepper

Ingredients:

• 1 kg catfish
• 60g green peppercorns
• 2 tablespoons cooking oil
• 4 cloves garlic
• 2 shallots
• 2 chili peppers
• 3 tablespoons tomato sauce
• 1 tablespoon chili paste
• 2 tablespoons fish sauce
• A pinch of common spices (salt/seasoning powder/sugar)

Instructions:

• Clean the catfish, remove the guts, and wash thoroughly. Rub with 1 tablespoon of salt to remove the fishy smell.
• Prep other ingredients: Peel and chop the garlic and shallots, cut the chili peppers into small pieces. Wash the green peppercorns, crush 20g, leave the rest whole.
• Cook the green pepper sauce: Heat 2 tablespoons of cooking oil in a pot, add shallots, garlic, minced chili, stir-fry for 2 minutes. Then, add 2 cups of water, green peppercorns, 1/3 tablespoon of seasoning powder, 1/3 tablespoon of MSG, 1/2 tablespoon of sugar, 3 tablespoons of tomato sauce, 2 tablespoons of fish sauce, 1 tablespoon of chili paste, and the remaining 40g of whole green peppercorns. Mix well.
• Braise the catfish: Add the catfish to the pot with the green pepper sauce, cover, and simmer over low heat for about 50 to 60 minutes.
• Final touches: Braised catfish with green pepper is a delicious dish for every family. The catfish is rich and flavorful with a slight spicy taste from the green pepper, pleasing to the palate.
• Enjoy braised catfish with green pepper with hot steamed rice or dipped with boiled vegetables.

7. Braised Eel with Pepper

Ingredients:

• 400g eel
• 150ml fresh coconut water
• 2 teaspoons minced shallots
• 1 teaspoon minced garlic
• 3 hot chili peppers
• 5 sprigs of green onions
• 2 tablespoons fish sauce
• 1/2 tablespoon caramel sauce
• 2 tablespoons cooking oil
• A pinch of common spices (seasoning powder/salt/sugar/msg)

Instructions:

• Prepare the eel: Clean the eel, remove the head, gut, and scale. Rub with salt to remove the fishy smell, then rinse with water.
• Prepare other ingredients: Wash and chop the green onions, remove the stem and seeds of the chili peppers, then cut into pieces.
• Marinate the eel: Season the eel with 1 teaspoon of salt.
• Braise the eel:
  • Heat 2 tablespoons of cooking oil in a pot. Add minced shallots, garlic, and chili peppers, stir-fry for 2 minutes.
  • Next, add 2 cups of water, coconut water, green onions, 1/3 tablespoon of seasoning powder, 1/3 tablespoon of MSG, 1/2 tablespoon of sugar, 3 tablespoons of tomato sauce, 2 tablespoons of fish sauce, 1 tablespoon of chili paste, and continue to cook for 10 minutes over low heat.
  • Add 1/2 tablespoon of caramel sauce and continue to simmer for another 10 minutes until the sauce thickens.
  • Add the chopped green onions and turn off the heat.
• Final touches: Braised eel with pepper is a simple yet delicious dish. The eel is tender, combined with the flavorful sauce and the slight spiciness of the pepper. Enjoy it with hot steamed rice for a satisfying meal!

8. Braised Snakehead Fish with Pepper

Ingredients:

• 600g Snakehead fish
• 4 sprigs Green pepper
• 2 Chili peppers
• 3 Shallots
• 1 tablespoon Turmeric powder
• 1 Garlic bulb
• 1 Ginger root
• 100ml Cooking oil
• 2 Sprigs Spring onions
• 1 tablespoon Dark soy sauce

Directions:

• Preparation:
  • Clean the snakehead fish, cut into 3cm thick slices.
  • Rinse and reserve the green onion heads.
  • Peel and finely chop the shallots and garlic.
  • Peel and thinly slice the ginger.
• Marinate the fish:
  • Marinate the fish with 1 tablespoon of salt, 2 teaspoons of seasoning powder, 1 teaspoon of MSG, 2 teaspoons of sugar, 1 tablespoon of turmeric powder, 1 tablespoon of dark soy sauce, and 2 tablespoons of fish sauce.
  • Add a little ginger, chopped shallots, and garlic. Mix well with chopsticks and let it sit for 40 minutes for the fish to absorb the seasoning.
• Braise the fish:
  • Heat 2 tablespoons of cooking oil in a pan, add the shallots, garlic, ginger, and 2 sprigs of green pepper and sauté until fragrant.
  • Add the fish pieces one by one and fry until both sides are firm.
  • Once the fish is firm, add all the marinade and braise without covering until the liquid evaporates.
  • When the liquid has evaporated, add 2 chili peppers, 2 sprigs of green pepper, and half a cup of water.
  • Braise over medium heat until the liquid is reduced, then turn off the heat.

Finished Product:

• Braised snakehead fish with pepper has a spicy aroma from the pepper, a bright yellow color from the turmeric, and the fish meat is firm and flavorful. It's best served with white rice.

Ingredients:

• 500g Tuna
• 1 tablespoon Minced garlic
• 1 tablespoon Chili sauce
• 1 tablespoon Cornstarch (or flour)
• 100ml Cooking oil
• 2 tablespoons Fish sauce
• A pinch of seasoning (Sugar/ Salt/ MSG/ Pepper/ Bouillon powder)

Directions:

• Preparation:
  • Cut the tuna into thick slices, wash, pat dry with paper towels, and drain.
  • Make the sauce:
    • Prepare the sauce by adding 200ml of water to a bowl, then add 1 tablespoon of sugar, 1/5 teaspoon of salt, 1/5 teaspoon of MSG, 1 teaspoon of bouillon powder, 2 tablespoons of fish sauce, and 1 tablespoon of chili sauce.
    • Stir well until the seasonings are completely dissolved in the water to create a slightly thick sauce.
• Fry the fish:
  • Heat a pan, add 100ml of cooking oil. When the oil is hot, add 1 tablespoon of cornstarch and stir well to dissolve.
  • Then, add the tuna pieces one by one. Fry until one side is cooked, gently flip the fish to the other side to cook evenly on both sides. Fry the fish for about 15 minutes over low heat until golden brown and cooked, emitting a fragrant aroma.
  • Turn off the heat and transfer the fish to a plate.
• Braise the fish:
  • Pour out the excess oil used for frying the fish, leaving about 1 tablespoon of cooking oil in the pan to continue braising the fish.
  • Turn on the heat, wait for the oil to heat up, add 1 tablespoon of minced garlic. Stir until the garlic is fragrant and gradually turns light golden brown, then add the prepared sauce. After simmering for about 2 minutes until the sauce thickens, add 1/2 tablespoon of pepper and stir well to mix the pepper with the sauce.
  • Then, add the fish pieces one by one and turn them over to evenly coat them with the sauce. After about 4 minutes of braising, taste and adjust the seasoning to your family's taste, then turn off the heat.

Finished Product:

• Arrange the fish on a plate. This dish can be served with white rice and pickled vegetables.
• The tuna, after being braised, still retains its crispiness from being fried earlier, combined with the strong spicy taste of the black pepper sauce, surely brings you an extremely attractive and appetizing dish.

Ingredients:

• 600g Grouper
• 500ml Fresh coconut water
• 3 Ginger leaves
• 3 Chilies
• 2 teaspoons Minced garlic
• 3 teaspoons Soy sauce
• 1/2 teaspoon Szechuan peppercorn
• A bit of Lime juice
• 1 teaspoon Cooking oil
• A pinch of seasoning (Salt/ Pepper/ Sugar/ MSG)

Directions:

• Preparation:
  • Scale, gut, and wash the grouper thoroughly. Cut into bite-sized pieces.
  • To remove fishy smell, rub a little salt and lime juice over the fish, then rinse with water and drain.
• Marinate the grouper:
  • Marinate the fish with 1 teaspoon salt, 1/2 teaspoon pepper, 3 teaspoons soy sauce, 1/2 teaspoon MSG, 1 tablespoon sugar, and 3 tablespoons fish sauce.
  • Add 1/2 teaspoon Szechuan peppercorn, 2 teaspoons minced garlic, 1 teaspoon cooking oil, mix well, and let the fish marinate for 15 minutes to absorb the seasoning.
• Braise the grouper:
  • Prepare a clay pot, line the bottom with ginger leaves, and sprinkle 1 teaspoon minced garlic on top. Then arrange the marinated grouper in the pot, add 3 chilies and the marinating liquid.
  • Place the pot on the stove, turn on high heat to sear the fish, then add 500ml of coconut water and bring to a boil.
  • Simmer the coconut water for about 5 minutes, then reduce the heat and simmer until the sauce thickens. Season to taste.
  • Add 2 teaspoons of pepper, braise for another 10 minutes, add chopped ginger leaves, and turn off the heat.
• Finished Product:
  • The grouper braised in pepper sauce is hot and fragrant, with the distinctive aroma of Szechuan peppercorn and fresh ginger leaves, making it extremely appealing.
  • Serve hot with steamed rice for a satisfying meal.