How to make Southern-style braised perch

Ingredients
800 gr perch

1 fresh coconut for water

1 garlic

4 shallots

4 chilies

1 bunch of green onions

Seasoning: Fish sauce, salt, sugar, caramel, seasoning powder, pepper

Cooking oil, pork rinds (optional)

How to make
1. Preparation

Remove the head of the perch, clean the scales, remove the intestines, soak in diluted salt water and lemon to remove the slime and fishy smell. Then, wash and drain.

Peel the onion and garlic, crush them. Finely chop some of the chilies, leave the rest whole and add them to the stew. Chop the fresh coconut to get the water for stewing. Mix the sauce mixture including: 3 tablespoons of 40-degree fish sauce, 1 tablespoon of sugar, 1 tablespoon of caramel, 1 teaspoon of salt, 1 teaspoon of pepper, 1 teaspoon of seasoning powder, stir well.

Marinate the tilapia with 1/2 of the onion, garlic, and crushed chili along with the braising sauce for at least 30 minutes to absorb the flavor.

2. Processing

Fried onion, garlic, onion tops, add fresh coconut water and bring to a boil. When braising fish, it is necessary to boil the water to avoid the fishy smell. Add the marinated fish to braise. Occasionally skim off the foam.

Braising fish over 2 fires will be delicious and flavorful: The first time, turn on the stove to boil over low heat, season to taste. Braise until the water is 1/3 reduced, then continue to add more coconut water and braise over the second fire. Occasionally ladle the braising liquid and drizzle it evenly over the braised fish to ensure the flavor is even. When the fish is soft and tender, the water in the pot thickens as desired, then drizzle with a little lard and add fried pork rinds for richness (optional). Sprinkle with a little pepper and chopped green onions and you're done.

Finished product requirements: The fish meat is tender, flavorful, the braising liquid is thick, and has the aroma of pepper and green onions. It's that simple, but eating it with white rice and boiled vegetables will make the whole pot of rice in the season disappear.

Note:

There are many traditional ways to remove the fishy smell of perch such as: Soaking in rice water, diluted lemon juice and salt, white wine.

Southern-style braised fish cannot lack garlic, pepper, chili, coconut water.

When braising fish, if you add water, it must be boiling water to avoid the fishy smell.

In addition to braised perch in a clay pot, there are many delicious dishes made from perch that are memorable such as: Crispy fried perch, perch soup cooked with green mustard...