How to Make Delicious and Simple Braised Catfish with Pork Belly at Home

How to prepare Braised basa fish with pork belly

• 1

  Preparing and marinating the fish

  To remove the slime and fishy smell, after purchasing basa fish, you should rub it clean with salt, soak the gills in water mixed with a little lemon juice or vinegar for about 5 minutes, then rinse again with water and let it drain. Next, cut the fish into small pieces suitable for eating.

  How to eliminate the fishy smell of basa fish

  • You can rub it with salt or wash the fish with cold water mixed with a little alcohol or vinegar.
  • Continue to rinse the fish with clean water once more, then place it in a colander to drain.
  • Additionally, you can boil water and gently pour it over the fish, then use a knife to scrape off the slime, which will help remove the sliminess and fishy smell of the fish.

  See details: 7 tips to easily and effectively eliminate the fishy smell of fish

  Marinate the fish with 1 teaspoon of seasoning, 1 teaspoon of ground pepper, then mix well and let the fish absorb the spices for about 15 – 20 minutes.

  

  

  

  
• 2

  Prepare the pork

  For pork belly, to remove dirt and unpleasant odors, you should scrub it clean with salt, then rinse it with cold water and let it drain. Use a knife to cut the meat into small bite-sized pieces about 1/2 finger thick.

  How to remove the unpleasant smell from pork

  • To completely eliminate the odor of pork, before cooking, briefly dip the meat in boiling water for about 2 minutes, then remove and rinse with cold water.
  • Another useful tip is that you can add a little white wine to the water used for blanching the pork. The wine effectively removes the unpleasant smell.
  • Use lemon, vinegar, salt, or ginger to rub on the pork and let it sit for about 5 – 10 minutes before rinsing with water.

  

  
• 3

  Stir-frying meat

  Place a pot on the stove and heat it up, add the prepared pork belly. Stir evenly over medium heat until the meat releases some fat and turns golden, then take it out and let it drain.

  

  
• 4

  Cooking fish

  Using the pot and the amount of oil from the earlier stir-frying, add 2 tablespoons of sugar and stir well until the sugar dissolves and turns golden.

  When the sugar starts to turn yellow, reduce the heat to the lowest setting, then continue to stir and cook until the sugar mixture boils and turns a dark brown color, then turn off the heat.

  Tip: Since sugar can easily burn, during this step of caramelizing, you need to stir constantly and cook on the lowest heat.

  See details: How to make caramel sauce at home

  While the pot is still hot, immediately add 1 tablespoon of minced garlic, 1 tablespoon of minced shallots, and a little pepper to sauté until fragrant. When the shallots, garlic, and pepper are aromatic, add 100ml of fresh coconut water, 1/2 teaspoon of salt, and 4 tablespoons of fish sauce.

  Tip: It is advisable to turn off the heat before sautéing the garlic and shallots to prevent the caramel from burning, and when adding coconut water, it won’t splatter oil.

  Turn the stove back on and bring the coconut water to a boil, then add the basa fish. Lower the heat and proceed to braise the fish for about 10 – 15 minutes until the sauce begins to thicken and the fish turns a beautiful brown color.

  Tip

  • You should boil the coconut water thoroughly before adding the fish to avoid a fishy smell.
  • When braising the fish, turn it every 5 minutes to avoid turning it too many times, which can make the fish meat fall apart.

  Next, add the pork belly and 2 small chili peppers to the pot and continue to braise on low heat for another 10 minutes for the ingredients to absorb the seasoning evenly.

  Finally, sprinkle in 1/4 teaspoon of monosodium glutamate, a little chopped green onion, and a bit of pepper into the pot, then season to taste to complete the dish.

  

  

  

  
• 5

  Final Product

  The basa fish braised with pork belly after completion has a very attractive color. The fish is tender, fragrant, and fatty, while the pork belly is crispy, blending with the rich, spicy flavor of the braising sauce.

  This dish is best served with hot rice and a bit of fresh vegetables; it doesn’t get any better than that. So what are you waiting for? Get into the kitchen right away with this delicious dish!