Ingredients for Fish Stew
Fresh fish (such as basa, snakehead, or mackerel): 500-600g
Pork belly: 100g
Shallots: 3 bulbs
Garlic: 3 cloves
Ginger: 1 small knob
Chili: 1-2 peppers (adjust to taste)
Fish sauce: 3 tablespoons
Sugar: 2 tablespoons
Coloring: 1 tablespoon
Ground pepper or peppercorns: 1 teaspoon
Cooking oil: 2 tablespoons
Filtered water or fresh coconut water: 200ml
Scallions and chili for garnish (optional)
How to Make Tasty Stewed Fish at Home
Step 1: Prepare the fish to eliminate any fishy odor
Clean the fish: Rinse the fish, remove the fins, scale it, and scrape off the black membrane inside the belly (this part causes the fishy odor). Rub the fish with salt grains and rinse with clean water. Soak the fish in ginger water (crushed ginger mixed with water) or rice washing water for 10-15 minutes to effectively remove any fishy smell.
Rinse again, pat dry, and cut into bite-sized pieces (about 2-3cm). Marinate the fish: Place the fish in a bowl, adding 1 tablespoon of fish sauce, 1 teaspoon of sugar, 1/2 teaspoon of pepper, and 1 teaspoon of minced shallots. Mix well and let the fish marinate for 15-20 minutes to absorb the flavors.
Prepare the pork belly: Rinse the pork belly, cut it into thin slices, and marinate it with a dash of fish sauce and pepper.
Step 2: Make the coloring
Put 2 tablespoons of sugar in a small pot, add 1 tablespoon of water, and simmer over low heat. Once the sugar melts and turns a light brown color, add a bit of hot water to create the coloring, stirring well. Let it cool down.
Step 3: Stew the fish
Sauté the aromatics: Heat up a pot, add 2 tablespoons of cooking oil, and sauté the minced shallots, garlic, and sliced ginger. Ginger helps mask any fishy odor and adds a distinctive aroma.
Arrange the ingredients: Place the pork belly at the bottom of the pot, followed by the fish. Sprinkle a few slices of ginger and chili on top.
Season the stew: Add 3 tablespoons of fish sauce, 1 tablespoon of coloring, 1 tablespoon of sugar, and 200ml of filtered water (or fresh coconut water for a sweeter taste). Pour this mixture into the pot, ensuring the liquid barely covers the fish.
Turn the heat to medium until the liquid boils, then lower the heat and simmer gently for 30-40 minutes, allowing the fish to absorb the flavors. Occasionally turn the fish gently to ensure even cooking without breaking it.
When the stew reduces and the fish turns a nice brown color, taste and adjust seasoning if needed.
Step 4: Finish and serve
Tip for non-fishy, tasty stewed fish
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