Carp Braised in Clay Pot: A Delicious and Nutritious Vietnamese Dish
Carp braised in a clay pot is a familiar dish in many Vietnamese families’ meals, not only because of its simple preparation but also due to the ease of sourcing the main ingredient and its high nutritional value. With the following simple steps, you can easily prepare this delicious dish to treat your entire family.
Nutritional Value of Carp
Carp is an excellent source of essential nutrients such as protein, protid, amino acids, lipids, phosphorus, calcium, iron, and B-group vitamins. For these reasons, carp is often chosen as a nourishing food for people recovering from illness or for women who have just given birth. It helps restore health and promotes lactation. Additionally, carp is used in traditional medicine to support the effective treatment of liver and kidney diseases.
Ingredients for Carp Braised in Clay Pot
- 400g of carp
- 150g of pork belly
- 1-2 stalks of scallions
- 1-2 cloves of garlic
- Fresh chili peppers
- Seasonings: cooking oil, fish sauce, sugar, and pepper
Preparation Steps
Step 1: Prepare the Ingredients
- Carp: Clean and gut the fish, then rinse it with lemon or vinegar to remove any unpleasant odor. Cut the carp into 3-4 cm pieces.
- Pork Belly: Rinse and cut into bite-sized pieces.
- Garlic: Peel, crush, and mince the garlic cloves.
- Chili Peppers: Crush or finely chop the peppers.
- Scallions: Pick over, rinse, and cut into 3-4 cm lengths.
Step 2: Marinate the Fish and Meat
- In a bowl, marinate the carp with garlic, chili peppers, 1 tablespoon of fish sauce, 1/2 tablespoon of sugar, and a pinch of pepper. Mix well and let the fish absorb the flavors for about 20 minutes.
- Marinate the pork belly with garlic, fish sauce, sugar, and pepper for about 20 minutes as well.
Step 3: Braise the Carp
- Choose a clay pot for braising as it retains heat better, allowing the dish to absorb more flavors and taste better.
- Place the pot on the stove and add 2 tablespoons of sugar. Heat until the sugar melts and turns into a brown caramel. Then, add the pork belly and stir until the meat is slightly browned.
- Gently place the marinated carp into the pot, turning the fish carefully to coat it evenly with the caramel without breaking it. Add a dash of fish sauce to enhance the flavor. Drizzle 1 tablespoon of cooking oil over the fish to keep it moist and fatty.
- Pour in just enough water to cover the fish and meat. Bring it to a boil over high heat, then reduce the heat to low, cover, and simmer for about 30 minutes until the sauce thickens, and the fish is tender and flavorful.
- Finally, when the sauce has thickened, add the scallions and a pinch of pepper, giving it a quick stir before turning off the heat.
The Final Product
The braised carp will have a beautiful dark brown or brown-tinged color. The fish meat is soft and naturally sweet, blending perfectly with the mildly salty and slightly spicy flavors. The fatty pork belly balances the dish, making it a perfect match with hot white rice, fresh or boiled vegetables, or sour soup.
This carp braised in a clay pot is not only delicious but also highly nutritious, making it an excellent choice for family meals. Good luck with preparing this dish!
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