Indulge in the comforting warmth and exquisite flavors of Clay Pot Rice with Braised Fish and Pork Belly, a culinary masterpiece originating from Cantonese cuisine. This dish is a symphony of textures and tastes – the fragrant rice cooked to perfection in a clay pot, the tender, succulent braised fish, and the melt-in-your-mouth pork belly, all harmonizing beautifully. The rich, savory braising liquid infuses the rice with an unparalleled depth of flavor, creating a truly unforgettable dining experience. Imagine the aroma of perfectly caramelized pork belly mingling with the delicate sweetness of the fish, all nestled amongst fluffy, flavorful rice.
This incredible dish, while seemingly complex, is surprisingly achievable with a step-by-step guide. Ready to embark on a culinary journey and create this sensational Clay Pot Rice with Braised Fish and Pork Belly? Let's dive into the detailed instructions and bring this delightful recipe to life in your own kitchen.
Tools Needed
- Clay pot
- Mortar and pestle
- Knife
- Pan
- Stove
Ingredients
- Rice: 200g
- Braised Snakehead Fish
- Braised Pork Belly
- Green Onions
- Garlic
- Shallots
- Chili
- Melon
- Kitchen Spices
- Raw Vegetables
- Salt: 1 tablespoon
- Lemon: 1
- Sugar: 1 tablespoon
- MSG: ½ tablespoon
- Fish Sauce: 4 tablespoons
- Cooking Oil: 2 tablespoons
- Peppercorns: ½ tablespoon
- Coconut Water or Filtered Water: 200ml
Step-by-Step Instructions
Step 1. Prepare the Rice and Braising Ingredients
- Wash and soak the clay pot in water for 5-10 minutes. Add 200g of rice to the pot, wash thoroughly, and add 220ml of water.
- Rinse the fish with warm water (70 degrees). Scrape the fish skin with a knife to remove slime. Rinse again.
- Season the fish with salt and lemon juice to remove the fishy smell.
- Cut the fish into pieces.
- Pound onions, garlic, and chili in a mortar. Mix with sugar, MSG, and fish sauce to make a paste.
- Marinate half of the paste with the fish and the other half with the pork belly for 15 minutes.
Step 2. Cook the Rice and Braise the Fish and Pork Belly
- Place the clay pot on the stove over low heat, cover, and cook for 15 minutes. Stir the rice, then cook for another 10 minutes.
- Tilt the rice pot to create burnt rice around the edges.
- Heat cooking oil in a pan. Add sugar and caramelize until golden brown.
- Add the garlic-onion-chili paste and stir-fry until fragrant.
- Add the pork belly and stir-fry for 5 minutes until slightly firm and golden. Remove the pork.
- Add the fish and cook until firm on both sides. Return the pork to the pan.
- Add 200ml of coconut water (or filtered water), cover, and simmer for 20 minutes. Skim off any foam.
Step 3. Finish and Serve
- Crush peppercorns and sprinkle over the fish and pork.
- Garnish with chopped onions, green onions, and chili peppers.
- Serve hot with the clay pot rice.
Read more: Vietnamese Braised Pork Ribs: A Step-by-Step Guide
Tips
- Soaking the clay pot before use is important.
- Use warm water (70 degrees) to clean the fish to avoid peeling off the skin.
- Salt and lemon juice help remove fishy smell from the fish.
- Marinate fish and meat with the paste for a better flavor.
- Crushed peppercorns are more fragrant than ground pepper.
Nutrition
- Calories: approximately 600-800
- Fat: 30-45g
- Carbs: 50-70g
- Protein: 30-40g
FAQs
1. Can I substitute the fish?
Yes! Firm white fish like cod, snapper, or sea bass work well. Adjust cooking time based on the fish's thickness.
2. How can I make the pork belly extra crispy?
Score the skin deeply before braising. After braising, you can broil or pan-fry the pork belly until the skin is crispy and golden brown.
3. What type of rice is best for this recipe?
Short-grain rice like jasmine or Thai rice works best. It absorbs the flavors of the braising liquid beautifully.
This Clay Pot Rice with Braised Fish and Pork Belly recipe is a rewarding culinary adventure, resulting in a dish that’s both impressive and delicious. The combination of textures and flavors is sure to delight your family and friends. Enjoy the satisfying aroma and taste of this authentic Cantonese classic!