Preparation

15 minutes
Cooking

1 hour
Difficulty

Easy

Fatty, rich fish roe braised with tender, flavorful pork is incredibly appealing and goes well with rice on cold winter days. Let’s cook fish roe with pepper today with TasteVN!

Quick view hide

1 Prepare the fish roe

2 Prepare other ingredients

3 Fry the pork

4 Pour oil into fish eggs

5 Braise the fish eggs

6 Final Product

Ingredients for Braised Fish Roe with Pepper Serves 4

Pork 600 gr Fish roe 300 gr Fresh ginger leaves 100 gr White wine 200 ml Cooking oil 300 ml Fish sauce 2 teaspoons Common spices a little (salt/ground pepper/sugar/msg)

How to Choose Fresh Ingredients

How to choose fresh pork

Fresh pork has a bright pink color, and when pressed, it should have elasticity and firmness.
Do not buy pork that is dull in color, has a foul smell, or is soft and watery; this indicates the meat is old and not fresh.
For braising with fish roe, you should choose cuts that have both lean and fatty parts like pork belly or shoulder, as they will be softer and tastier when cooked.

See details: How to choose good meat

How to choose fresh fish roe

Good fish roe is intact and still has its membrane, with a pink or light yellow color and a characteristic fishy smell.
Do not buy fish roe that is broken, crushed, or spoiled, as this indicates the roe is old and not fresh.

Ingredients for braised fish roe with pepper

How to prepare Fish Roe with Pepper

1

Prepare the fish roe

To reduce the fishy smell, soak the fish roe in 200ml of white wine for about 20 minutes, then rinse thoroughly with water and drain.

How to prepare fish roe without the fishy smell:
Method 1: Clean the fish roe, briefly blanch it in a pot of boiling water with ginger and vinegar, wait for it to boil up a little, then remove it. Immediately place the fish roe in a bowl of ice water to help keep its color attractive and prevent it from turning dark.

Method 2: Soaking the fish roe with 100ml of white wine for 20 minutes also helps reduce the fishy smell.
2

Prepare other ingredients

Pork is rubbed with salt and then rinsed clean, cut the pork into bite-sized pieces, and drain.

Wash the ginger leaves and cut them into small strips.
3

Fry the pork

Heat a deep pan, pour in 300ml of cooking oil, and bring to a boil. Add the pork and fry on high heat until the pork is golden brown, then remove and drain the oil.

To ensure the pork cooks evenly and does not burn while frying, remember to stir continuously.
4

Pour oil into fish eggs

Scoop the hot frying oil from the stove and pour it into the bowl of fish eggs, let it sit for 5 – 10 minutes, then take it out to braise.

Tip: Pouring hot oil into the fish eggs helps seal the surface and reduces the fishy smell.
5

Braise the fish eggs

Pour the fried pork into a pot, layer the fish eggs on top, add 1 tablespoon of ground pepper, pour enough water to cover the fish eggs, season with 2 teaspoons of salt and 1 teaspoon of monosodium glutamate.

Place the pot on the stove, turn on high heat to bring the water to a boil, then reduce to a simmer, braise for about 30 minutes, then add 2 teaspoons of sugar, 2 teaspoons of fish sauce, and finely chopped ginger leaves, simmer for another 30 minutes, taste and adjust seasoning as needed, continue braising until the sauce thickens, then turn off the heat.

Scoop the fish eggs and pork onto a plate, drizzle with a little braising sauce, and serve hot.
6

Final Product

The fish roe is rich and fatty, the braised meat is tender and flavorful, infused with the fragrant aroma of ginger leaves, delicious when eaten with white rice.