Noticias

INTRODUCE

Braised fish in clay pot, a traditional dish of the Western region of Vietnam, has become a symbol of the country's culinary culture. This dish has not only attracted the love of domestic people but also captivated international tourists with its rich, delicious flavor and unique way of making.

To make braised fish in clay pot, preparing a clay pot or clay pot is the most important step. Only when the fish is cooked in a clay pot can the dish's special and pure flavor be brought out. Commonly used fish include snakehead fish, snakehead fish, yellow catfish, perch, or goby fish, depending on the preferences and popularity in the region.

The next step is marinating the fish, with fish sauce and spices such as MSG, salt, and sugar, ensuring that the fish absorbs the flavor evenly. Caramel color, an important element to create beautiful color and characteristic flavor for braised fish, is often made from coconut water to bring aroma and sweet aftertaste.

When braising fish, you need to keep the pot of fish boiling, then reduce the heat to let the fish cook slowly. A little cooking oil or lard is added to make the fish shiny and delicious.

The finished braised fish dish will have a characteristic color and flavor, usually an attractive golden brown color. The aroma of the fish combined with the fatty taste of the meat and spices creates a unique and irresistible flavor. For the maximum experience, braised fish is often eaten with hot rice, so that the fish is soft and delicious, without being fishy.

Braised fish in a clay pot has long been an indispensable part of Vietnamese cuisine and represents the diversity and uniqueness of the country's culinary culture. Sharing and spreading this dish with international friends is a way to promote Vietnam's image in the international arena and be proud of the country's rich culinary heritage.

 

TO SAVE YOU TIME IN PREPARING THIS DISH. NOW WE HAVE FROZEN STEWED SNAKEHEAD FISH IN CLAY POT.

COOKING INSTRUCTIONS

Stovetop : No need to defrost. Heat clay pot over a low flame covered, until the sauce starts to boil and contents are completely heated, around 12 - 15 minutes.

TIP 

- For a thicker sauce, remove lid and continue heating for 5 - 8 more minutes.

- Enhance your meal by topping with freshly sliced scallions . Pair dish with sliced pickle and green leaves for a complete experience. Adjust the sauce to your tastes by adding fish sauce, start with 1 tsp and increase to your liking.