How to do it
- Preparation: Clean the fish, remove the intestines, cut into bite-sized pieces, wash, and drain.
- Fry: Lightly fry the fish on all sides.
- Marinate the fish: Line the bottom of the pot with a layer of green tea leaves and sliced ginger, then arrange the fish pieces on top. Marinate the fish with: 3 tablespoons fish sauce, 1/2 tablespoon salt (soup powder), 1 teaspoon seasoning powder, 1 teaspoon pepper, add crushed shallots, and chili. Marinate for 30 minutes to absorb the spices.
- First fire: Add hot water and simmer over high heat for 5 minutes. Then, add 4-5 tablespoons of molasses, lower the heat and simmer for 30 minutes, turn off the stove, and let cool.
- Second fire braise: Turn on the stove and simmer until the stock thickens and the fish is firm and rich in flavor. Sprinkle with pepper, turn off the stove.
- Finished product: Beautiful reddish brown fish, firm, chewy fish meat, salty, sweet and spicy flavor combined with an attractive flavor.
Attention:
- Using a clay pot to braise fish is the best.
- You should boil it once before adding molasses to the stock, the fish will taste better.
- Sugarcane molasses will make the fish a beautiful, natural golden brown color.
- Adjust the saltiness and sweetness according to each family’s taste.
