Braised Mud Skipper with Soy Sauce
Ingredients
– 400g of mud skipper fish
– 2 sour star fruits
– 3-4 tablespoons of soy sauce
– Shallots, ginger, garlic, chili peppers
– 200g of pork belly
– Seasonings: Fish sauce, sugar, ground pepper, salt
Braised Mud Skipper with Soy Sauce
Instructions
Step 1: Clean the mud skipper fish by removing the intestines and rinsing with diluted salt water. Then, rinse with clean water and pat dry. Slice the star fruits thinly; shred the ginger; mince the shallots and garlic.
Once prepared, marinate the fish with 1/2 teaspoon of salt, 1 teaspoon of fish sauce, 1 teaspoon of sugar, 1/2 teaspoon of ground pepper, and a pinch of shredded ginger for about 20 minutes to let the flavors absorb.
Step 2: Sauté the shallots, garlic, and ginger until fragrant. Then, add the pork belly and cook until the meat is slightly browned and has a beautiful golden color. Remove from the heat and set aside.
Step 3: Arrange the mud skipper fish in a pot, alternating with layers of star fruit. Add the pre-cooked pork belly on top. Next, pour in the soy sauce, 1/2 cup of boiling water, and a touch of caramelized sugar for color. Adjust seasoning to taste and add chili peppers for extra aroma.
Bring to a boil over high heat, then reduce to low heat and braise until the fish is fully infused with the flavors and the sauce thickens. Finally, plate the fish and sprinkle with ground pepper and shredded ginger. This dish is best enjoyed with hot steamed rice!
Braised Carp with Cane Syrup
Ingredients
+ 800g of carp, cut into chunks
+ 200g of pork belly
+ Cane syrup
+ Dried shallots
+ Seasonings: Salt, MSG, fish sauce, ground pepper
Braised Carp with Cane Syrup
Instructions
Step 1: Clean the carp by removing any black membrane from the belly and rinsing with salt. You can also wash the fish with rice water to reduce the fishy smell and enhance its flavor. Pat the fish dry.
Cut the pork belly into bite-sized pieces and marinate with 1 tablespoon of cane syrup, 1 teaspoon of salt, and dried shallots (keep the shallot skins on for a beautiful color and rich flavor).
In the next step, marinate the fish with half a cup of cane syrup, 4-5 tablespoons of good-quality fish sauce, ground pepper, and MSG for about an hour. For the best results, it is recommended to braise the fish twice.
For the first braising, line the bottom of the pot with dried shallot skins or a few green tea leaves. Arrange the fish and pork belly in layers, then pour in the marinade. Braise over medium heat until the fish comes to a boil, then reduce the heat to low and simmer for 40-45 minutes. Turn off the heat and let the fish cool down to firm up.
For the second braising, follow the same process. Braise over low heat until the fish is firm, the sauce is thick and glossy, and it has a beautiful reddish-brown color. For a shinier finish, you can open the lid and drizzle some cooking oil or melted pork fat on top before serving.
Braised Pond Loach with Pickled Radish
Ingredients
– 500g of pond loach, cleaned
– 200g of pickled radish
– A few shallots, chili peppers, and scallions
– 1 tomato, cut into wedges
– Seasonings: Fish sauce, soy sauce, sugar, cooking oil, ground pepper, salt
Braised Pond Loach with Pickled Radish
Instructions
Step 1: Rinse the pond loach and place it in a bowl. Marinate with salt, ground pepper, and other seasonings for about 30 minutes to let the flavors absorb.
Step 2: Heat some cooking oil in a pot over medium heat. Add the shallots and sauté until fragrant. Then, add the marinated pond loach and pan-fry until the fish firms up. After that, toss in the pickled radish and tomato wedges. For a beautiful color, add a pinch of sugar and caramelize.
Step 3: Pour in the radish brine and enough filtered water to submerge the fish. Add chili peppers and braise over low heat until the fish is cooked through and the sauce reduces. Once the fish is tender and the sauce thickens, turn off the heat.
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