Vietnamese🐟 Seafood

Braised Snakehead Fish in Clay Pot

Name: Braised Snakehead Fish in Clay Pot
Total time: 1 h 35 min
Cuisine: Vietnamese
Ingredients: 700 g snakehead fish, cleaned and gutted; 150 g pork belly; 1 scallion; ~3-4 cloves garlic clove; ~2 red shallot; ~1 tsp salt; ~1 tbsp ginger, minced; 2½ tbsp fish sauce; 3 tbsp sugar; 1 tbsp seasoning powder; ½ tbsp soy sauce; ~¼ tsp black pepper; 2 tbsp cooking oil; ~2 cups boiling water

⏱ 95 min

A classic Vietnamese braised snakehead fish in clay pot with tender, juicy meat and minimal bones. The unique caramelized fish sauce technique creates rich, savory flavors with concentrated broth and no fishy smell—perfect served over rice.

Adapted from a video by Nấu ăn ngon Tv

CÁ LÓC KHO TỘ mà không biết bí quyết này thì thật đáng tiếc

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Ingredients

snakehead fish, cleaned and gutted700 g
pork belly150 g
scallion1
garlic cloveminced, amount to taste~3-4 clovesest.
red shallotminced, amount to taste~2est.
salta small amount for marinating fish~1 tspest.
ginger, minceda small amount for marinating fish~1 tbspest.

Steps

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1
Start with a cleaned snakehead fish weighing about 700g. Rub the fish with salt and minced ginger mixed with a little water to remove the fishy smell. Scrape off blood vessels along the fish body with a sharp knife—this is crucial for eliminating fishiness. Rinse thoroughly with clean water and pat dry.
2
Crush and mince the scallion white, then combine with minced garlic and minced shallot. Cut the pork belly into bite-sized pieces and set aside.
3
In a bowl, combine 2 tbsp fish sauce, 1 tbsp sugar, 1 tbsp seasoning powder, ½ tbsp soy sauce, and black pepper to taste. Mix in half of the scallion-garlic mixture and stir well. Pour this marinade over the fish, making sure it coats thoroughly.
4
Marinate the fish for at least 30 minutes to allow the meat to fully absorb the marinade flavors.
5
Make the caramel sauce: add 2 tbsp sugar and a small amount of water to a pan so the sugar is just moistened. Gently shake the pan over high heat. Once the sugar turns golden, reduce to low heat. When it reaches dark golden brown, remove from heat immediately and add 1 tbsp fish sauce—the reaction creates a richly aromatic sauce.
6
After a few seconds, add 2 tbsp cooking oil to prevent the caramel from burning. Stir quickly, then add the remaining scallion-garlic mixture and stir until fragrant.
7
Add the pork belly to the pan and stir-fry over medium heat until cooked through.
8
Turn off the heat and transfer the marinated fish along with the caramel sauce and pork to a clay pot. Braise without adding water for 5–7 minutes to let the sauce be absorbed and the fish become firm. Flip once.
9
After about 5 minutes, pour in enough boiling water to cover the fish and continue braising. Use boiling or very hot water to prevent any fishiness.
10
Sprinkle black pepper over the fish. Cover the pot and simmer over low heat for 30–40 minutes.
11
After 40 minutes, uncover and increase to high heat to reduce the broth. Cook until the liquid is nearly evaporated.
12
Remove from heat and garnish with black pepper and scallion greens. Serve hot.

Braised Snakehead Fish in Clay Pot

Ingredients

Steps

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