Top 20 Best Fish Stew Recipes for a Family Meal in Winter

Ingredients:

• Catfish: You can also use your favorite types of fish such as snakehead, snake fish, or perch.
• Fresh turmeric: Choose large, fresh rhizomes.
• Spring onions
• Curry powder
• Coconut milk
• Seasonings: Good fish sauce, seasoning powder, monosodium glutamate, cooking oil.

Instructions:

• Step 1: Prepare the ingredients: After buying the fish, clean it and gut it. Before cutting it into pieces, rub the fish with sea salt and fresh lemon to remove the slime, making the fish taste better and removing any unpleasant odor. Once done, cut the fish into bite-sized pieces and let it dry. Clean the turmeric, peel it (you can skip peeling, but ensure no dirt is left on the skin), then slice and pound it into a fine paste.
• Step 2: Marinate the fish: After the fish is dried, place it in a large bowl, season with a little sugar, curry powder, good fish sauce, finely chopped spring onions, and turmeric. Let it marinate for 20-30 minutes before cooking. For fish dishes, adding a bit of sugar helps make the meat firmer, while the fish sauce adds depth of flavor, making the dish aromatic.
• Step 3: Cook the fish: After marinating, put the fish in a clay pot, add enough coconut milk to just cover the fish. If you want the fish to be more tender, add extra coconut milk above the fish. Bring it to a boil over high heat, and when the liquid in the pot is reduced to about one-third, season with spices, add cooking oil, then reduce the heat to low and simmer until the fish is cooked through.

Once the fish is done, transfer it to a plate for serving. The fresh turmeric fish stew has a vibrant golden color, and the fragrance of turmeric fills the air. The fish pieces are firm and flavorful, making for a delicious meal.

Ingredients:

• 1 carp fish
• Fatty pork
• Pickled mustard greens
• Tomatoes, rice vinegar
• Ginger, spring onions, shallots, turmeric, chili, dill

Instructions:

• Step 1: Rinse the fatty pork thoroughly and cut it into thin slices. If you don't like fatty pork, you can use pork belly instead. Season the pork with some seasoning powder and pepper, then fry it in a pan until the fat renders and becomes crispy. For this braised fish with pickled mustard greens, this method allows you to enjoy both the fish and pork without getting tired of the taste. If you buy fish that has already been cleaned, just rinse it. For fresh fish, clean off the scales, gut it, remove the innards, and rinse thoroughly. Rub a little salt inside the fish and pat it dry. To avoid a fishy taste, fry the fish in a pan to give it a golden crust. Heat some oil in the pan and fry the fish until its skin is crispy, which helps reduce the fishy flavor.
• Step 2: Clean and drain the tomatoes, cut them into quarters, and stir-fry them in the same pan where the pork fat was rendered. Squeeze the pickled mustard greens to remove excess water, then add them to the pan with the tomatoes, season to taste (since the pickled mustard greens are already salty), and add minced ginger and chili to the mixture. For a more flavorful braise, you can also add some of the pickled vegetable juice or rice vinegar to enhance the tanginess. Add enough water to the pot so that it covers the fish when added.
• Step 3: Once the water boils, gently add the carp fish and crispy pork bits into the pot. You can also add a bit of turmeric powder or dark soy sauce to give the dish a more attractive color. Keep the heat on low to simmer the fish evenly without burning it. When the liquid reduces by half, gently flip the fish to ensure both sides are evenly seasoned. Be careful when flipping to avoid breaking or mashing the fish. Continue cooking until most of the liquid is reduced, then sprinkle chopped spring onions and dill on top before removing from the heat.

This simple braised carp with pickled mustard greens is best enjoyed hot. You can leave it in the pot or transfer it to a stainless steel plate to retain the heat, keeping the fish from becoming fishy. Serve with rice noodles and fresh herbs for the ultimate flavor experience.

Ingredients:

• 1 snakehead fish
• 2 shallots
• Some spring onions
• 2 chili peppers
• Black pepper
• Seasoning ingredients

Instructions:

• Step 1: To make the dish look more appealing, first prepare the caramel sauce. If you're short on time, you can use pre-made caramel sauce, though the quality may not be as good. In a small pot or pan, heat it up and add 1/2 tablespoon of sugar. Stir continuously until the sugar dissolves and turns a deep amber color. Then, add 1/2 cup of water and bring it to a boil.
• Step 2: Peel the shallots and slice them thinly. Chop the spring onions and cut the chili peppers into short pieces.
• Step 3: Clean the snakehead fish by removing the scales and rinse it with salted water to clean it. Cut the fish into small pieces. In a bowl, marinate the fish with 1/2 teaspoon of black pepper, 2 teaspoons of sugar, 2 teaspoons of fish sauce, and 1/2 teaspoon of salt. Let it sit for about 30 minutes so the fish can absorb the seasoning.
• Step 4: After marinating, you can choose to fry the fish for a few minutes to make it firmer and more aromatic (but this step is optional).

If you have a clay pot, use it; otherwise, a regular pot will work fine. Heat some oil in the pot, then sauté the shallots until fragrant. Once the shallots release their aroma, pour in the caramel sauce, add 2 teaspoons of fish sauce, 2 teaspoons of sugar, and the marinating liquid from the fish. Place the fish on top, and add 1 teaspoon of black pepper. Pour enough hot water to submerge the fish.

Turn on the heat and simmer on low. When it starts to boil again, adjust the seasoning to your taste and continue simmering. Let the liquid reduce until it thickens, then turn off the heat. Carefully transfer the fish pieces to a plate without breaking them and enjoy!

Ingredients:

• 400g tilapia fish
• 2 shallots
• 1 tablespoon of fermented soybeans
• Sugar
• 2 chili peppers
• Seasoning ingredients

Instructions:

• Step 1: Heat a pot on the stove. Once hot, add 1/2 tablespoon of sugar and stir until it dissolves and turns golden brown. Then, add 1/2 cup of water and bring it to a boil. This homemade caramel sauce is ready for use.
• Step 2: Clean the tilapia by removing the scales, gutting it, and cutting off the head. Rinse the fish in salted water and drain. Peel the shallots and chop them finely. Slice the chili peppers into small rings.
• Step 3: The best way to braise fish is in a clay pot, but if you don’t have one, a thick stainless steel pot will work too. Place the fish in the pot and add 1 tablespoon of fermented soybeans, the caramel sauce from step 1, 3 teaspoons of sugar, 1 teaspoon of black pepper, the chili peppers, 1/2 teaspoon of salt, and enough water to cover the fish. Bring to a boil over high heat, then lower the heat and simmer. Taste and adjust the seasoning, then add the chopped shallots. Cover the pot and continue cooking on low heat. Let it simmer until the liquid reduces and thickens. Once done, turn off the heat and serve the fish with hot rice.

Ingredients:

• 2 slices of basa fish
• 1 large ginger root
• 2 tablespoons of caramel sauce
• 2 shallots
• 1 chili pepper
• Seasoning ingredients

Instructions:

• Step 1: Rinse the basa fish with diluted saltwater, gently rub it to remove the fish's mucus, and rinse again. Then, season the fish with 1 tablespoon of salt. Peel the ginger, garlic, and shallots.
• Step 2: Slice part of the ginger into thin strips to line the bottom of the pot. The remaining ginger should be smashed with chili and garlic.
• Step 3: Place the fish in the pot, then layer the smashed garlic, chili, shallots, ginger, spring onions, caramel sauce, cooking oil, 3 tablespoons of fish sauce, 2 tablespoons of sugar, 1 tablespoon of salt, and a sprinkle of chili powder on top. Let it marinate for about 30 minutes before cooking.
• Step 4: Occasionally shake the pot and cook for 30–40 minutes before turning off the heat. Garnish with chopped spring onions and a sprinkle of black pepper on top, and it's ready to serve.

Ingredients:

• 4kg mackerel
• 2 stalks of sugar cane
• 500ml sugar cane juice
• 15g chili
• 15g coarse salt
• 15ml caramel sauce

Instructions:

• Step 1: Start by cleaning the mackerel and leaving them whole. Cut the sugar cane into sections that fit the pot, smash them lightly, and arrange them at the bottom of the pot.
• Step 2: Place the mackerel in the pot, ensuring they don't touch the bottom or sides of the pot.
• Step 3: Pour some caramel sauce into the pot, followed by 15g of coarse salt and a bit of chili (adjust the chili amount according to your family’s taste). Add the sugar cane juice, and if it's not enough to cover the fish, add a little water. Put the pot on the stove and braise the fish over low heat.
• Step 4: As the liquid reduces, add more water to keep the fish submerged. Continue to simmer on low heat until the liquid is almost gone.
• Step 5: Once the mackerel is fully braised, remove it from the pot and it's ready to serve.

Ingredients:

• Snakehead fish: 1-2 kg
• Fresh ginger leaves: 6 leaves
• Pepper: 2 teaspoons
• Sugar: 4 teaspoons
• Fish sauce: 4 tablespoons
• Salt, cooking oil, monosodium glutamate

Instructions:

• Step 1: Prepare the snakehead fish by cutting off the head, then use white wine and ginger to clean the fish thoroughly to remove any slime and odor. Make sure the fish is completely dry, then cut it into 3cm pieces.
• Step 2: For the next step in making ginger leaf braised snakehead fish at home, marinate the fish: Add a little fish sauce, cooking oil, sugar, pepper, chopped chili, and finely chopped ginger leaves. Let the fish marinate for about 30 minutes to absorb all the spices.
• Step 3: Now, put the marinated fish into a pot and add enough water to cover the fish. Then, add all the spices and bring it to a boil for about 15 minutes. After that, reduce the heat to low and simmer. When the water is almost gone, turn off the heat and sprinkle a little pepper on top to finish the dish.

Ingredients:

• 500g linh fish
• ¼ pineapple
• 2 cups coconut water
• Cooking oil
• ½ tablespoon chopped shallots
• ½ tablespoon chopped garlic
• Seasoning: 1 tablespoon fish sauce; 1 tablespoon sugar; 1 tablespoon pepper.
• 5 stalks of green onions, chili, caramel sauce

Instructions:

• Step 1: Prepare the ingredients: Choose fresh linh fish, avoiding those with broken bile to prevent bitterness. The fish should be about the size of two fingers. Clean the fish, keep the scales on, and soak in diluted saltwater for 10 minutes to remove bitterness. Rinse well and drain. Marinate the fish with caramel sauce, 1 tablespoon fish sauce, 5 crushed green onions, 1 teaspoon minced chili, 1 tablespoon sugar, and let it sit for 30 minutes to absorb the seasoning. Peel and slice the pineapple into pieces about 3 cm long. Wash and finely chop the green onions. Slice the chili.
• Step 2: Cooking: Heat 2 tablespoons of cooking oil in a pan, fry the shallots and garlic until fragrant, then add the pineapple to sauté. Place half of the cooked pineapple at the bottom of the pot, arrange the marinated fish on top, and then spread the remaining pineapple over it. Place the pot on the stove, bring to a boil to let the fish absorb the seasoning, then add coconut water to cover the fish and lower the heat to simmer. Cook until the coconut water reduces by half, then taste and adjust the seasoning as needed, adding chili and green onions, and let it simmer again before serving.

Ingredients:

• 500g giò fish
• 200g pork belly
• 1 small piece of ginger
• 1 onion
• Several cloves of garlic
• 1 teaspoon black pepper
• 1 chili pepper
• Seasoning: Fish sauce, soy sauce, sugar, seasoning powder

Instructions:

• Step 1: Prepare the ingredients: Peel and finely chop the onion and garlic. Wash the ginger and slice it thinly, then chop 1-2 slices into small pieces. Remove the seeds from the chili and slice it thinly. Clean the giò fish with salt or vinegar to remove any fishy smell, then rinse with cold water and drain. Cut the fish into round slices. Marinate the fish with chopped onion, ginger, garlic, chili, black pepper, seasoning powder, fish sauce, and soy sauce. Mix all ingredients well, let the fish marinate for a few hours for better flavor, the longer you marinate, the better it will taste. Refrigerate the fish. For the pork belly, choose a cut with thin skin and plenty of meat. Wash the pork with diluted saltwater, then blanch it in boiling water. Rinse, drain, and cut into thin strips. Marinate the pork with a bit of chopped onion, seasoning powder, and let it sit for 30 minutes to absorb the flavors.

• Step 2: Cooking: Heat a pan with 2 tablespoons of oil and 3 tablespoons of sugar. Cook until the sugar turns golden brown, then add the pork and stir-fry briefly. Next, add the marinated fish into the pan and simmer for about 10 minutes, stirring occasionally to ensure the fish absorbs the color. In another pot, lay some ginger slices at the bottom, then add the fish, followed by the pork and the remaining marinade. Pour hot water to cover the fish. Bring to a boil, then reduce the heat to a simmer. Cook until the liquid in the pot reduces to about one-third of the original volume, then uncover the lid slightly. Continue cooking until the sauce becomes thick and syrupy. Turn off the heat and remove the pot from the stove.

Ingredients:

• 800g basa fish
• 7-8 shallots
• 1 chili pepper
• Seasoning: 4 tablespoons of brown sugar, 2 tablespoons of fish sauce, ½ tablespoon of salt, 1 teaspoon of caramel sauce.

Instructions:

• Step 1: Prepare the ingredients: Clean the basa fish by rinsing it in a diluted saltwater solution, then wash it again with clean water and set aside to drain. Cut the fish into three thick pieces from the body, around 450g in total, to braise. Clean the shallots and chili, then crush them lightly but not too finely. Marinate the fish with the crushed shallots and chili, brown sugar, fish sauce, salt, and caramel sauce, mixing thoroughly. Let the fish marinate for about 15 minutes to absorb the seasoning and release some juice.
• Step 2: Cooking: Place the marinated fish into a pot and bring to a boil over medium heat. Flip the fish to cook both sides evenly. When the liquid starts to reduce, add a little water to submerge the fish, bring to a boil again, and then lower the heat until the liquid reduces to your desired consistency.

Ingredients:

• 500g mackerel
• 300g ripe tomatoes
• 2 tablespoons chopped shallots
• 2 tablespoons minced garlic
• 1 tablespoon cornstarch
• 1 tablespoon vegetable oil
• 1 young coconut
• Black pepper, salt, cooking oil, sugar
• 1 red chili pepper, cilantro

Instructions:

• Step 1: Prepare the ingredients: Choose fresh mackerel with bright red gills, clear eyes, and firm flesh. Remove the head and guts, clean the fish thoroughly, and set it aside to drain. Marinate with pepper, salt, half of the chopped shallots, half of the minced garlic, and 1 tablespoon of oil for 30 minutes to let the flavors meld. Clean the tomatoes, cut them in half, remove the seeds, and chop finely or blend. Wash and chop the red chili. For the coconut milk: heat 5 tablespoons of oil, strain out the coconut flesh. Dissolve the cornstarch in a small amount of water.
• Making the tomato sauce: In a pan, heat 3 tablespoons of oil and sauté the remaining shallots and garlic until fragrant. Add the chopped tomatoes and cook until tender, seasoning with pepper, salt, sugar, and chopped chili. Simmer until the sauce thickens and the flavors blend.
• Step 2: Cooking: Place the fish in a pot with a tight-fitting lid. Pour in the tomato sauce and coconut milk, then cover the pot tightly. Bring to a boil, then lower the heat and simmer until the sauce reduces and the fish softens, including the bones. The liquid should remain slightly submerged. Taste and adjust seasoning, then add a few tablespoons of cornstarch water to thicken the sauce.
• Step 3: Presentation: Allow the dish to cool, then plate the fish and top with sauce and cilantro. Serve with bread and salt, pepper, and lime for dipping.

Ingredients:

• 1 Snakehead fish: 700 grams.
• Pork belly: 200 grams.
• Fermented shrimp paste: 100 grams.
• Seasoning: cooking oil, fish sauce, garlic, MSG, pepper, seasoning powder.
  

Instructions:

• Step 1: Prepare the ingredients:
  After buying the fish, clean the scales. You can dip the fish in boiling water so the scales won’t scatter everywhere. Alternatively, soak the fish in cold water for about 2 hours (adding some vinegar to the water). This will make it easier to remove the scales. Next, remove the guts, gills, and clean out any dirt inside the mouth.
  To clean off the slime and remove the fishy smell, rub the fish with coarse salt or lemon juice and rinse with clean water. Finally, cut the fish into bite-sized pieces, place in a colander to drain or pat dry with a clean towel. Rinse the pork belly and cut it into thin pieces.
• Step 2: Marinate the fish: Once the fish is dry, place it in a bowl and season it. Add 3 tablespoons of diluted fermented shrimp paste, a pinch of MSG, sugar, and seasoning powder. Let the fish marinate for 30 minutes to absorb the flavors. The longer the fish marinates, the better the taste.
• Step 3: Braise the fish: Peel and crush the garlic. Heat some cooking oil in a clay pot, then sauté the garlic until fragrant. Next, add the pork belly and stir-fry over high heat until the meat starts to turn golden, then turn off the heat. Layer the fish on top of the pork and pour the marinade over the fish. Turn the stove on again and add the prepared fermented shrimp paste. Bring the mixture to a boil, ensuring the fish is submerged. After 1 minute, reduce the heat and simmer. Continue cooking until the sauce reduces and the flavors intensify. Taste and adjust seasoning, then cook until the sauce has almost evaporated. Add chopped scallions before turning off the heat.

Ingredients:

• Pangasius fish: 1 kg
• Pork belly
• Shallots, bird’s eye chili, pepper
• Seasonings: Fish sauce, salt, seasoning powder

Instructions:

• Step 1: Clean the Pangasius fish and cut it into bite-sized pieces.
• Step 2: Clean the pork belly and cut it into small pieces.
• Step 3: Marinate the fish and pork with a pinch of salt, 2 tablespoons of sugar, a little fish sauce, and pepper. Let it marinate for 15 to 30 minutes before cooking to ensure the flavors are absorbed.
• Step 4: Sauté the shallots in a little oil and caramelize the sugar until it turns a golden brown color. Add the marinated fish and pork to start braising. Initially, cook on high heat, and once the fish begins to boil, reduce the heat to low. Let it simmer gently so the fish absorbs the flavors. During the braising process, you can spoon some of the liquid over the top of the fish for even seasoning. Cover the pot while cooking, and open the lid for the last 1-2 minutes before turning off the heat. Once the fish is cooked, transfer it to a plate and serve with hot rice for a delicious meal.

Ingredients:

• 1 small bowl of dried anchovies or 200 grams
• 3 cloves of garlic, smashed
• 3 shallots
• 2 tablespoons of brown sugar
• 1/2 cup of fresh coconut water
• 2 tablespoons of ground pepper
• Some caramelized sauce
• Cooking oil

Instructions:

• Step 1: Prepare the dried anchovies After purchasing the dried anchovies, soak them in a mixture of vinegar and salt, then rinse thoroughly to remove any sand and reduce the saltiness. Let them dry well.
• Step 2: Braise the anchovies with fish sauce Use a non-stick pan to avoid burning the anchovies. First, add a little oil, sauté the garlic and shallots until fragrant, then add the anchovies and stir. Next, add 2 tablespoons of fish sauce and stir to let the anchovies soak up the flavor.
• Step 3: Braise the anchovies with sugar To achieve the perfect balance of sweet and salty, use brown sugar instead of white sugar. It adds a mild sweetness and gives the anchovies a nice golden brown color. Add 2 tablespoons of brown sugar, stir well, and if the dish is too salty, you can add a little more sugar. Finally, add 1 tablespoon of crushed green or black pepper to enhance the flavor.
• Step 4: Perfect salty-sweet braised anchovies To make the dish more appealing, you can add 1-2 tablespoons of caramel sauce. Then pour in 1/2 cup of fresh coconut water and add 2 chopped chili peppers. Stir everything together to allow the anchovies to soak up the seasoning. For the best results, cook over low heat, simmering for a while until the liquid reduces. Once done, turn off the heat and cover the pan for the anchovies to soak in the flavor. Serve hot with rice for a perfect meal, with a spicy, salty, and sweet flavor balance.

Ingredients:

• 300g Spanish mackerel
• 15 sour fruits (you can use fresh or pickled sour fruits)
• Salt, fish sauce, pepper
• Ginger, lemongrass, turmeric root, chili

Instructions:

• Step 1: Clean the Spanish mackerel and cut it into bite-sized pieces. Peel and wash the ginger, lemongrass, turmeric root, and chili, then smash and finely chop them.
• Step 2: Marinate the fish with the prepared spices, adding a bit of fish sauce, salt, sugar, cooking oil, and caramelized sauce. Let the fish sit for 1-2 hours to absorb the flavors.
• Step 3: After marinating, place the fish on the stove and bring it to a boil. Then, add the sour fruits and cover to braise until the fish is tender and the sour fruits are soft.
• Step 4: Once the dish is cooked, transfer it to a plate for serving and sprinkle a little pepper on top if desired.

Ingredients:

• 200g Giant Snakehead fish
• 100g pork belly
• 1 young coconut
• 1 tomato
• 1 sour starfruit
• Shallots, Garlic, Chili, Lemongrass, Ginger, Sugar
• Seasoning: seasoning powder, fish sauce, cooking oil, black pepper.

Instructions:

• Step 1: Clean the starfruit and tomato, then slice them into small pieces. Peel and finely chop the shallots and garlic. Wash the chili and crush it. Peel the lemongrass and ginger, rinse them, then finely chop some ginger and lemongrass, while keeping the rest whole for later use.
• Step 2: Clean the Giant Snakehead fish, remove the dark membrane inside to reduce its fishy smell, and rinse it well. Cut the pork belly into small cubes.
• Step 3: Marinate the fish with black pepper, seasoning powder, fish sauce, cooking oil, and the chopped shallots, garlic, ginger, and lemongrass. Let the fish sit for 30 minutes for the flavors to soak in.
• Step 4: Fry the fish on all sides until golden brown (fry lightly to avoid burning the spices stuck to the fish). Remove the fish and set it aside. Remove excess oil from the pan, then add the pork belly and stir-fry until it becomes firm.
• Step 5: Add sugar to the pan, stirring constantly until it melts. Once the sugar turns golden brown, pour in water and bring it to a boil. In the meantime, arrange a layer of starfruit, ginger, and lemongrass at the bottom of a clay pot, followed by a layer of pork, fish, and then more pork, tomatoes, chili, and some more lemongrass and ginger. Pour the marinated fish sauce into the pot, cook until the water reduces, and then add the hot caramelized sugar water.
• Step 6: Continue cooking until the water evaporates, then add the coconut water. Let it boil and reduce to a simmer until only about one-third of the liquid remains. Finally, cook until the water is completely gone, and the coconut-braised fish is ready to enjoy!

Ingredients:

• Mackerel: 1 fish weighing about 500g
• Bamboo shoots: 2-3 stems
• Ginger: 1 small piece
• Fresh chili: 1 pepper
• Chili powder: 1 teaspoon
• Onion: 1 bulb
• Black pepper: ½ teaspoon
• Sugar: 1 teaspoon
• Fish sauce, salt

Instructions:

• Step 1: Prepare the ingredients for braised mackerel with bamboo shoots Clean the mackerel, rinse it in diluted saltwater, and cut it into small pieces. Cut off the tough ends of the bamboo shoots, slice them into short segments, and tear them into bite-sized pieces. Soak and rinse the bamboo shoots multiple times to remove sourness. Alternatively, blanch them in boiling water to eliminate the sour taste. Chop the chili, onion, and ginger finely.
• Step 2: Heat oil in a pan, then lightly fry the mackerel until the skin turns golden.
• Step 3: Heat oil in the pan again, add sugar, and stir until it caramelizes. Then add chopped onion and ginger, and fry until fragrant and golden.
• Step 4: Place the mackerel and bamboo shoots in the pan, gently stir the shoots to avoid breaking the fish.
• Step 5: Season with fish sauce, salt, and chili to taste. Cover the pan and let it cook for about 20 minutes. If the liquid reduces too much, add a little water and continue simmering until the fish is tender and flavorful. Finish by sprinkling a bit of black pepper for aroma.

Ingredients:

• Carp (Giant Gourami): 1kg.
• Pork belly: 200 grams.
• Fresh ginger: 60 grams.
• Fresh turmeric: 60 grams.
• Fresh lemongrass: 60 grams.
• Sugar: 50 grams.
• Fish sauce, caramelized sauce, black pepper, monosodium glutamate or seasoning powder.

Instructions:

• Step 1: Clean the fish, cut it into pieces, and marinate it with pepper, salt, sugar, fish sauce, soy sauce, lemongrass, and ginger water for about 15-20 minutes. Half of the ginger is cleaned and crushed, while the other half is sliced thinly. Clean and slice the turmeric thinly.
• Step 2: Clean the pork belly, slice it into rectangular pieces, then marinate it with pepper, salt, and caramelized sauce.
• Step 3: In a heavy-bottomed pot, layer the ingredients in the following order: ginger, turmeric, fish, and pork. Add caramelized sauce, bring it to a boil for about 5-10 minutes, then pour in strong green tea to cover the fish.
• Step 4: Bring to a boil, reduce the heat to simmer. When the fish becomes tender and the liquid reduces, remove it from the stove, sprinkle some black pepper, and serve hot.

Ingredients:

• Giant Gourami (Carp): 1 fish, approximately 1kg.
• Pork belly.
• Pickled vegetables.
• Bird's eye chili.
• Shallots, crushed.
• Seasonings (cooking oil, fish sauce, seasoning powder, monosodium glutamate, black pepper).

Instructions:

• Step 1: Clean the Giant Gourami by gutting and washing it thoroughly, removing scales and the dark membrane from the belly. Soak the fish in a saltwater solution for about 5 minutes to reduce the fishy smell. Clean the pork belly and slice it into large pieces.
• Step 2: Prepare a clay pot or a cast-iron pot (using these types of pots will make the dish more flavorful, but a regular household pot will work as well). Heat some oil in the pot, add a spoonful of sugar, and cook it until it forms a caramelized sauce. Once the sauce darkens and smoke rises, add the pork belly and pickled vegetables, and sauté briefly.
• Step 3: Add the fish to the pot, crush some shallots, and add finely chopped chili. Simmer the fish for about 5 minutes, then add a spoonful of fish sauce. Pour in hot water just enough to cover the fish, and season with seasoning powder, monosodium glutamate, and black pepper to taste. (Be careful not to add cold water to the pot, as it will make the fish lose its flavor.)
• Step 4: Cover the pot and simmer the fish on low heat. When the liquid has reduced significantly, remove the lid and continue simmering for about 5 more minutes until the fish becomes firm. If you prefer the fish not to dry out, you can keep some of the sauce, and avoid reducing it completely.

Nguyên liệu:

• Cá bống: 500g
• Thịt ba rọi: 200 gram (nếu thích).
• Ớt sừng: 5 trái.
• Tiêu sọ nguyên hạt: 10 gram.
• Hành khô, tỏi băm nhuyễn: 50gram.
• Hành lá, rau ngò: 50gram.
• Nước mắm, đường, hạt nêm, bột ngọt, tiêu bột, ớt bột, dầu ăn.

Cách làm:

• Bước 1: Hành lá bạn đem nhặt và đem rửa sạch, phần đầu bạn đem đập dập rồi băm nhuyễn, phần lá bạn đem cắt nhỏ
• Bước 2: Cho cá bống vào rổ, chà nhẹ nhàng để cá bong hết vảy rồi cạo vảy cho sạch. Tiếp đó bạn dùng kéo cắt vây, đuôi, làm sạch ruột cá, nhớ để lại phần trứng cá nhé, rửa sạch, để ráo. Ướp cá với 1,5 muỗng đường, 1 muỗng hạt nêm, 1 muỗng ớt bột, ½ muỗng tiêu với phần đầu hành đã băm trong 30 phút cho ngấm gia vị
• Bước 3: Thịt ba rọi sau khi đã được rửa và thái lát mỏng, bạn đem xào lên cùng với ít dầu ăn để cho săn lại rồi sau đó lấy thịt ra. Bạn thắng đường ngay trong nồi đã xào thịt để làm nước màu. Khi thấy đường đã ngả sang màu nâu vàng thì bạn đổ cá bống vào, cho nhỏ lửa và xóc nhanh tay để cá thấm nước màu (Món cá bống kho tiêu có thể cho thêm thịt ba rọi hoặc không tùy theo sở thích từng nhà)
• Bước 4: Cho thịt ba rọi đã xào vào, bỏ chút nước mắm, ít tiêu sọ, vài trái ớt và đảo cho đều tay. Cho thêm ít nước nóng vào xào xăm xắp mặt cá, giảm nhỏ lửa, đun liu riu đến khi nước gần cạn thì bỏ chút hành lá, rau ngò lên trên rồi tắt bếp.

Món cá bống kho tiêu sau khi hoàn thành sẽ có vị thơm đặc trưng, màu cánh gián đậm ngon mắt, thịt săn chắc, dai ngon, đậm đà xen lẫn vị cay của tiêu và ớt, nước kho cá vừa sít, có vị ngon hấp dẫn. Bạn có thể ăn món này kèm với canh chua, một ít cà pháo để thêm ngon miệng. Chắc chắc nồi cơm nhà bạn sẽ sạch bay nhờ cách làm cá bống kho tiêu thơm ngon như thế này đấy!