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Snakehead Fish Braised with Pork Belly and Green Peppercorns

Ingredients

Quantities are not specified in the subtitles.

• Snakehead fish
• Sliced pork belly
• Green tea water, for soaking the fish
• Onion and garlic
• Fish sauce
• Oyster sauce
• Chili sauce
• Seasoning powder
• Pepper
• A little sugar
• Coconut milk
• Green peppercorns

Method

1. Soak the snakehead fish in green tea water.
2. Marinate the fish with onion, garlic, fish sauce, oyster sauce, chili sauce, seasoning powder, pepper, and a little sugar for about 30 minutes.
3. Melt sugar in a pan or pot. Add the onion and garlic, and sauté until fragrant.
4. Add the fish and sear both sides.
5. Lay the pork belly slices over the fish. Add the coconut milk and green peppercorns.
6. Simmer over medium heat for 5–7 minutes, then turn off the heat and let it cool.
7. Simmer a second time over low heat until the sauce thickens, the fish is firm, and the flavors are absorbed.

Serving Notes

The subtitles describe the fish as tender and the pork belly as rich and flavorful. No specific plating suggestions are given.

Presenter/channel: Duy Nấu Ăn. No external sources are mentioned.