Stewed snakehead fish with pepper is a specialty dish of the Mekong Delta, very appealing, delicious, and highly nutritious. Let’s join TasteVN to the kitchen to immediately make 2 stewed dishes to enrich your family’s daily meals!
1. Stewed snakehead fish with fried pork fat
Preparation
15 minutes
Cooking
1 hour
Difficulty
Medium
Ingredients for Stewed Snakehead Fish with Fried Pork Fat For 4 people
Snakehead fish 300 gr Pork fat 50 gr Bird’s eye chili 5 pieces Spring onion 1 stalk Shallots 2 bulbs Fish sauce 2.5 tablespoons Common spices a little (Sugar/ salt/ seasoning powder/ ground pepper)
Ingredient images
How to cook Stewed Snakehead Fish with Fried Pork Fat
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Prepare the ingredients
Remove the head, tail, and intestines of the snakehead fish, then wash it thoroughly with water.
Peel and finely chop the shallots. Chop the bird’s eye chili into small pieces.
Divide the spring onion into two parts. Finely chop the white part of the spring onion. Cut the green part into small pieces.
Tips to remove the fishy smell:
- Use salt to rub the surface of the fish skin to remove the slime and reduce the fishy smell.
- Finally, wash the fish with fresh lemon or vinegar to completely eliminate the fishy smell.
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Make crispy pork fat
Cut pork fat into small cubes. Add the fat into a pan and fry over medium heat until the fat turns golden and crispy, then remove and place on paper towels to absorb excess oil.
Tips for making crispy pork fat
- When the fat melts and shrinks, add a little crushed garlic and alcohol to the pan. Garlic and alcohol will ensure that the fat remains delicious even after a long time.
- Avoid frying the fat for too long as it will become dry and hard, making it unpleasant to eat.
- Also, do not fry too quickly because the water in the fat will not have evaporated completely, making it very greasy.
- When cooking the dish, add the crispy pork fat last to maintain its crispiness.
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Marinate the fish
Add to the bowl of fish 1/3 tablespoon of seasoning, 1/3 tablespoon of salt, 2 tablespoons of fish sauce, 1 tablespoon of sugar, chopped green onion, minced shallots, and chopped chili.
Mix well and proceed to marinate the fish for about 30 minutes to absorb the spices.
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Fish Braising
Place a pan on the stove, add oil to the pan. When the oil is hot, add 1 tablespoon of sugar or coloring sauce and bring to a boil to create color for the braised fish dish.
After the coloring sauce for the fish has boiled, add the marinated fish into the pan, braising on low heat for about 20 minutes until the sauce thickens.
Add about 1/2 tablespoon of fish sauce and the fried pork fat from earlier into the pan, stir well for about 5 minutes. Add chopped green onions, sliced chili, and ground pepper, then turn off the heat.
Note: You can use coconut coloring sauce or caramel sauce, coconut coloring sauce will enhance the aroma of the dish.
You can buy coconut coloring sauce or make it at home following these steps:
Prepare 10 liters of coconut water.
- Step 1: First, add about 5 liters of coconut water to a pot and cook on high heat.
- Step 2: Cook the coconut water for about 1 hour until the water starts to reduce, then add another 2 liters of coconut water into the pot, continue cooking for another hour.
- Step 3: Then, add the remaining 3 liters of coconut water to the pot, continue boiling until the coconut water thickens and has a beautiful brown color.
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Finished Product
Simple and uncomplicated, braised snakehead fish with pepper is a rustic dish that carries a spicy and fragrant flavor, full of nutrients, making family meals more enjoyable.
Remember to serve it hot with white rice to fully appreciate its delicious taste!
2. Braised Snakehead Fish with Pork Skin
Preparation
15 minutes
Cooking
40 minutes
Difficulty
Easy
Ingredients for Braised Snakehead Fish with Pork Skin Serves 4
Snakehead fish 200 gr Pork skin 100 gr Red onion A little Ginger 1 slice Lemon 1 slice Cooking oil 1 tablespoon Fish sauce 3 tablespoons Caramel sauce 1/2 teaspoon Common spices A little (Sugar/ salt/ monosodium glutamate/ ground pepper)
How to choose delicious pork skin
- Fresh and delicious pork skin is characterized by pieces that have a rosy color, with no bruises or any tiny black spots on the surface.
- Choose pieces of skin that are of moderate thickness, smooth, and large. When pressed, they should feel elastic, without a strong fishy smell.
- Additionally, avoid buying overly white pork skin as it may have been soaked in chemicals for longer preservation.
How to prepare Braised Catfish with Pork Skin
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Prepare the ingredients and marinate the fish
For the catfish, cut off the head and tail, clean the insides, and rinse several times with water, then let it drain.
Next, marinate the fish with 1/2 teaspoon of salt and place it in the refrigerator for about 20 minutes.
Tip: Marinate the fish with salt and place it in the refrigerator for about 20 minutes to firm up the meat, so it won’t break apart when braising.
For the pork skin, use a knife to scrape off the hair, then massage it with a little salt for about 5 minutes and rinse it clean. Boil it in boiling water with a little shallot, a slice of ginger, and a slice of lemon.
Soak the pork skin in ice water for about 5 minutes and then cut it into bite-sized pieces.
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Braised fish
After marinating the fish in the refrigerator for 20 minutes, take it out and put it in a pan with 2 teaspoons of sugar, 1 teaspoon of monosodium glutamate, 3 tablespoons of fish sauce, 1/2 teaspoon of color sauce, and mix well.
Place the pan on the stove and cook over medium heat until the fish becomes firm.
Next, add about 1/3 cup (100ml) of filtered water, and continue to braise on low to medium heat until the water reduces to about 1/3 of the added amount, then add the sliced pork skin along with 1 tablespoon of cooking oil.
Continue braising until the liquid in the pan thickens and the fish turns a glossy brown, then sprinkle a little ground pepper on top, taste and adjust the seasoning as needed, then turn off the heat.
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Final Product
The braised snakehead fish with pork skin will have an appealing brown color and an inviting aroma when completed.
The standard braised fish will have firm, solid flesh that does not fall apart, while absorbing a rich flavor, with the pork skin being chewy and fatty, combined with the spicy and pungent taste of ground pepper that awakens the taste buds.
This dish is best served with white rice and accompanied by a bit of boiled vegetables for an absolutely wonderful experience!
How to choose fresh silver pomfret
- Choose small silver pomfret with clear eyes, shiny scales, and a firm texture when touched. Small fish are preferable because after cooking, they will absorb flavors well, and you can eat the whole fish without worrying about bones.
- Avoid selecting fish that are dry, have burst bellies, cloudy eyes, strange odors, or soft and mushy flesh.
How to preserve crispy pork cracklings for a long time
- To preserve leftover pork cracklings, use a sieve to separate the cracklings from the liquid fat, placing them in two separate containers. Store the liquid fat in the refrigerator for future use instead of cooking oil, while the cracklings can be kept at room temperature and added during the last step of cooking stews.
- With this preservation method, pork cracklings can be kept for 2 weeks. Do not leave them too long as they will become greasy, soft, and unappetizing.
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Above, TasteVN has guided you on 2 ways to make braised silver pomfret. Wishing you success in your cooking!
