How to Make Super Spicy and Flavorful Braised Catfish for the Whole Family

How to make Braised Catfish

• 1

  Prepare the catfish

  First, for the catfish you bought, use scissors to cut off the tail, gills, and any remaining dirty blood inside the belly.

  Next, put it in a bowl with 2 halved lemons and a little salt, and use your hands to rub it all over the fish’s surface for about 3 – 5 minutes.

  Then, rinse it several times with water until clean, let it drain, and then use a knife to cut it into bite-sized pieces.

  How to clean catfish to be slime-free and not fishy

  • Method 1: You can use kitchen ash to rub all over the fish’s surface for a few minutes.
  • Method 2: More simply, you can take some salt and lemon juice or vinegar to rub on the catfish, then pour some hot water over it and use a knife to scrape off the slime.
  • Method 3: Alternatively, you can use ginger and vinegar or lemon to rub on the catfish’s surface as well.

  See details: How to clean catfish to be slime-free and not fishy

  

  

  

  
• 2

  Prepare and cook pork fat

  With pork fat, you rub a little salt over the entire surface for about 3 minutes, then rinse directly under running water until clean, let it drain, and then cut into bite-sized cubes.

  At the same time, you place a clay pot on the stove along with all the pork fat you just prepared, and proceed to render the fat over medium heat for about 10 – 15 minutes.

  When the rendered fat turns golden and crispy, you turn off the heat and remove some of the oil into a bowl.

  

  

  

  
• 3

  Fish Stewing

  Using the same clay pot, continue to add 1/2 of the peeled onion cut into strips and 20g of chili into it, using chopsticks to stir-fry for about 3 minutes over medium heat.

  Next, add all the cleaned catfish and a packet of fish stew seasoning sauce, gently stir with chopsticks to ensure the catfish absorbs the seasoning evenly, then proceed to stew for about 15 – 20 minutes.

  

  

  

  
• 4

  Completion

  When you see the catfish boiling, reduce the heat to low, and add 1 teaspoon of whole pepper and the remaining onion, stew for another 10 minutes.

  Finally, when the catfish is tender, adjust the seasoning to taste, turn off the heat, and serve on a plate!

  

  
• 5

  Final Product

  The braised fish with a subtle aroma continuously spreading to every corner is truly irresistible!

  The catfish with its tender, fatty, and rich flesh blended with a spicy kick on the tip of your tongue, enjoyed with a bowl of steaming white rice, is simply unbeatable!