1. Ingredients (1 finished plate)
- Fish: 500g
- Pork belly: 100g
- Siamese coconut water: 50ml
- Dried onion and garlic: 20g
- Fish sauce: 20g
- Salt: 5g
- Pepper: 2g
- Sugar: 80g
- Fresh chili: 2 fruits
2. Processing process
2.1. Preliminary processing, cutting, marinating
- Fresh fish: you can use fruit fish or catfish, goby, scale, remove internal organs, cut into 5 cm long pieces, marinate with salt, fish sauce, sugar, pepper, to soak.
- Clean pork belly and cut into pieces.
- Fresh chili: leave whole, wash, and crush.
- Dried onions, dried garlic: peel and slice thinly.
2.2. Process
Take the pork belly and arrange it in the bottom of the clay pot, then place the fish on top of the meat, add chili, sugar, brown melted sugar (stock water), fish sauce, salt, place on the stove and heat until boiling, then Reduce the heat and simmer until the fish meat is tender. When all the water is gone, add the coconut water and boil until there is still a little bit of water left. Fry the dried onions and garlic, sprinkle them into the fish pot and turn off the stove.
2.3. Present
Arrange the fish in a deep plate, sprinkle some fried onions on top.
3. Finished product requirements:
- Condition: Fish and meat are tender, little water, slightly viscous.
- Color: Yellow brown, shiny.
- Taste: has the aroma of meat, fish and spices, rich and sweet taste.
4. Some points to note:
- Depending on your preferences, you can add sour spices and a little wine while braising. Using a clay pot to braise the dish will be more delicious. If you don't have a clay pot, you can replace it with a small, thick-bottomed saucepan.
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