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

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Vietnamese Braised Fish Cooked in a Clay Pot

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions