Vietnamese Braised Fish Cooked in a Clay Pot Recipe

Name: Vietnamese Braised Fish Cooked in a Clay Pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 snakehead fish steaks; 1 package of hot pot seasoning; 200 g pork belly; 1 fresh ginger root; 1 fresh galangal root; 5 purple onions; 5 cloves garlic; 1 piece lemon grass; 1/2 tsp black pepper; 3 dried bird's eye chili's (red hot chilis); 3 stalks green onions

Servings: persons

4 snakehead fish steaks
1 package of hot pot seasoning
200 g pork belly
1 fresh ginger root
1 fresh galangal root
5 purple onions
5 cloves garlic
1 piece lemon grass
1/2 tsp black pepper
3 dried bird's eye chili's (red hot chilis)
3 stalks green onions

1
Clean and fillet the fish.
2
Season the fish with 1 package of Fish Hot Pot Seasoning and add some black pepper.
3
Marinate about 15-20 minutes.
4
Scrub the ginger and galangal, peel purple onions and garlic, then wash them all.
5
Wipe some seasoning on the fish, set aside, then fry fish in hot oil.
6
Flip the fillets of fish over and continue frying until golden brown.
7
Drop in the purple onions, garlic to be fried with the fish.
8
Rinse the pork belly, cut into thick square pieces.
9
Arrange the cut pieces of pork evenly into a pot.
10
Add ginger, sliced lemongrass, fried purple onions and garlic, a handful of birds eye chillies to fill up the bottom of the pot.
11
Layer fish on top, cover it completely in water.
12
Bring the water to a boil and cook until most liquid has evaporated.
13
Turn off the heat.
14
Add the spring onion, cover with a lid for 5 minutes before eating.

505

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 snakehead fish steaks, 1 package of hot pot seasoning, 200 g pork belly, 1 fresh ginger root, and more.

Yes, Vietnamese Braised Fish Cooked in a Clay Pot falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vietnamese Braised Fish Cooked in a Clay Pot

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