This recipe transports you to the heart of a traditional home-cooked meal, showcasing the rich, savory flavors of braised snakehead fish and pork belly. A classic dish passed down through generations, this recipe marries the delicate, flaky texture of the snakehead with the unctuous richness of the pork belly, creating a symphony of taste and texture that's both comforting and unforgettable. The fragrant blend of ginger, garlic, and soy sauce infuses the dish with a depth of flavor that lingers long after the last bite. Expect a culinary experience that’s both satisfying and deeply rewarding.
This isn't just a dish; it's a story told through ingredients and technique. We'll guide you through each step, from properly preparing the fish and pork to achieving the perfect balance of flavors in the braising liquid. Ready to embark on this flavorful journey? Let's dive into the detailed, step-by-step instructions below.
Tools Needed
- Pan
- Bowl
- Grinder
Ingredients
- Snakehead fish: 500g (middle part only)
- Pork belly: 200g
- Onion: 40g
- Garlic: 40g
- Green onion roots: 40g
- Fish sauce: 4 tablespoons
- Sugar: 2 tablespoons
- Seasoning powder: 0.5 tablespoon
- Chili sauce: 1 tablespoon
- Caramel: 0.5 tablespoon
- Ground pepper: 0.25 tablespoon
- Water: 200ml
- Cooking oil/lard
- Rice water: 200ml
- Green onions: null
- Chili peppers: null
Step-by-Step Instructions
Step 1. Prepare and Sear Ingredients
- Cut pork belly into square pieces. Grind onion, garlic, and green onion roots.
- Fry pork belly until slightly burnt and set aside.
- Fry snakehead fish until lightly browned on both sides.
Step 2. Make the Braising Sauce
- Heat oil/lard, add fried onion and garlic, then fish sauce, sugar, seasoning powder, chili sauce, caramel, and ground pepper. Add water and simmer for 2 minutes. Set aside.
Step 3. Braising the Fish and Pork Belly
- Add rice water (a key ingredient for flavor and tenderness).
- Add pork belly and braising sauce to the pan with the fish.
- Bring to a boil, then reduce heat and simmer for 15 minutes, skimming off any foam.
- Continue braising for another period, until the fish is cooked through.
Step 4. Garnish and Serve
- Add green onions, chili peppers, and onion roots for garnish.
Read more: Vietnamese Braised Pork Ribs: A Step-by-Step Guide
Tips
- Use the middle part of the snakehead fish for this recipe; the head and tail can be used for sour soup.
- Adding rice water is a key secret for a flavorful and tender braised fish.
- Adjust seasoning to your family's taste.
Nutrition
- N/A
FAQs
1. Can I substitute the snakehead fish with another type of fish?
While snakehead offers a unique flavor and texture, you can try firm, white-fleshed fish like catfish or cod. However, the cooking time might need adjustment.
2. How can I make this dish less oily?
Reduce the amount of oil used for stir-frying and ensure you skim off excess fat from the braising liquid before serving. You can also use a thinner cut of pork belly.
This braised snakehead fish with pork belly recipe is a testament to the enduring power of simple, flavorful cooking. The result is a dish that's both deeply satisfying and wonderfully comforting, perfect for sharing with loved ones. Enjoy the fruits of your labor and savor the taste of tradition!