Snakehead fish braised with pork belly is one of the braised dishes that is rustic with a rich, fragrant flavor, extremely appetizing. Today, join TasteVN in the kitchen to learn 2 incredibly delicious ways to make snakehead fish braised with pork belly!
1. Snakehead fish braised with pork belly
Preparation
15 minutes
Cooking
40 minutes
Difficulty
Easy
Ingredients for Snakehead fish braised with pork belly Serves 3 people
Snakehead fish 2 pieces Pork belly 1 kg Pig fat 50 gr Chili 3 pieces Green onion 2 stalks Lemon 1 piece Chili sauce a little Fish sauce 2 tablespoons Common spices a little (Sugar – Salt – MSG – Ground pepper)
Ingredient image
How to Cook Snakehead Fish Braised with Pork Belly
-
Prepare and Marinate the Fish
When you buy the snakehead fish, clean the scales thoroughly, remove the fish’s intestines, tail, gills, and trim the head section. Next, rinse the fish with warm water and rub it with lemon all over to eliminate the fishy smell.
After preparing the fish, cut it into pieces about the length of your finger. Place the fish in a bowl, add 2 tablespoons of sugar, 1/2 tablespoon of salt, 1/2 tablespoon of monosodium glutamate, a bit of ground pepper, a bit of chili sauce, 1 chopped chili, 1 chopped green onion, and 2 tablespoons of fish sauce.
Mix well and marinate the fish for 20 minutes to allow it to absorb the spices.
-
Prepare and Boil the Meat
The pork belly and lard you buy should be washed clean, then rub salt onto the meat to remove any dirt sticking to the pork. Rinse again with cold water.
You can trim some of the fat from the pork belly to use for frying instead of buying lard separately.
After washing the pork belly, place it in a pot along with the lard, pouring in enough water to cover the meat. Put it on the stove and blanch the meat for about 5 – 7 minutes. Then remove the meat and let it cool before cutting it into small bite-sized pieces.
-
Fry the pork fat
Place a pan on the stove, add the diced pork fat to the pan and turn on medium heat to render the fat. Stir constantly, frying for 5 – 7 minutes on medium heat.
When the pork fat turns golden brown and a lot of fat has rendered out, remove the pork cracklings. Keep the remaining fat for cooking the fish for added flavor.
-
Cook the fish
After removing the pork cracklings, add 1 tablespoon of sugar over low to medium heat. Stir constantly until the sugar turns a golden brown color, then turn off the heat.
Continue stirring until the fat bubbles and turns golden, then add the pork into the pan and stir well. Turn the heat to medium and stir the pork until it is browned.
When the pork is browned, add the marinated snakehead fish to the pan. Arrange the pork on top of the fish and add 1 cup of water. Turn the heat to low and simmer the fish to absorb the flavors. After 7 – 10 minutes, flip the fish for even coloring and flavor absorption.
After about 20 minutes of cooking the fish, add the pork cracklings, a little ground pepper, chopped green onions, and chili for aroma and appearance. Then turn off the heat, plate it, and the dish is complete.
Final Product
The braised fish is rich in flavor, delicious with a harmonious sweet and salty taste of the fish meat combined with the fatty pork fat. Eating it with a bowl of hot rice leaves no room for complaints.
2. Braised Snakehead Fish with Pork Belly and Coconut Water
Preparation
15 minutes
Cooking
1 hour 20 minutes
Difficulty
Easy
Ingredients for Braised Snakehead Fish with Pork Belly and Coconut Water Serves 3 people
Snakehead fish 400 gr Pork belly 200 gr Coconut water 200 ml Chili 3 pieces Chopped chili 1/2 tablespoon Shallot 2 bulbs Spring onion 2 stalks Fish sauce 2 tablespoons Chili sauce 1 tablespoon Cooking oil 2 tablespoons Common spices a little (Salt – monosodium glutamate – sugar – ground pepper)
Ingredient Image
How to Cook Snakehead Fish Braised with Pork Belly and Coconut Water
-
Prepare the Ingredients
Buy snakehead fish and clean the scales thoroughly, remove the entrails, tail, gills, and trim the head of the fish. Next, wash the fish with diluted salt water, then rinse with clean water.
Cut the fish into bite-sized pieces about 1 finger joint and place them into a bowl to prepare for marinating.
For the pork belly, rub the meat with salt to help clean it. Rinse the meat with clean water and then cut it into small bite-sized pieces.
Wash the green onions and chili peppers. Chop the green onions finely. Peel the shallots and chop them finely.
-
Marinate the Fish and Meat
Put the fish in the bowl, add the shallots and 1/2 tablespoon of chopped chili along with 2 tablespoons of fish sauce, 1 teaspoon of salt, 1/2 teaspoon of monosodium glutamate, 1 tablespoon of chili sauce, 1 tablespoon of cooking oil, and a little pepper. Mix well to let the fish absorb the seasoning and marinate the fish for 30 – 40 minutes.
Put the cut meat into the bowl, add a little pepper and 1/2 teaspoon of salt to the meat. Mix well and then marinate the meat for 30 minutes.
-
Braised fish
Add 1 tablespoon of sugar and 1 tablespoon of cooking oil to the pot. Turn on the stove and heat the sugar over medium-low heat until it turns a beautiful amber color. While heating, remember to stir constantly to prevent the sugar from burning.
When the sugar is a lovely golden color, add the marinated pork and stir-fry over medium heat until the meat is firm. After about 5 minutes, when the meat is firm, add the fish and the marinade into the pot, placing the fish skin-side down to give it a better color.
Braise the fish over medium-low heat until the fish is firm, then add a few chili peppers and 200ml of coconut water to the pot. Simmer on low heat and braise the fish for 1 hour until the coconut water has completely reduced and the fish sauce is thickened, then turn off the stove.
Add a little ground pepper, chopped green onions, and chopped chili on top of the fish, and you have completed the dish of coconut braised snakehead fish.
-
Finished Product
Soft, fragrant snakehead fish with firm meat cooked with fatty pork belly and coconut water makes the dish’s flavor even more delicious and appealing. Try this dish for your family now!
How to Choose Fresh and Delicious Snakehead Fish
- You should choose snakehead fish that are of moderate size, with elongated bodies, not too round.
- Choose snakehead fish that feel firm to the touch and are not mushy.
- Avoid snakehead fish with soft flesh, a foul smell, and excessive fat in the belly.
Effective Ways to Eliminate the Fishy Smell of Snakehead Fish
Using Salt (Coarse Salt or Fine Salt)
- After cleaning the fish, use salt to rub and gently massage the fish for about 2 – 3 minutes.
- Then rinse with clean water and let it drain before preparing delicious dishes.
Using Lemon or Vinegar and Warm Water
- Place the cleaned fish into a basin, add 2 tablespoons of lemon juice or vinegar along with a small cup of warm water, and soak the fish for 3 – 5 minutes.
- Then massage the entire body of the fish again and rinse with clean running water to finish.
See more
Hope that with the 2 recipes that TasteVN just shared about how to make grilled snakehead fish with pork belly tender and delicious will help you have a tasty dish to add to your chef’s notebook! Wishing you success!
