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| Servings |
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Ingredients
- 4 pieces of snakehead fish
- 2 chili peppers
- 3 cloves of purple garlic
- 1 shallot
- 2 tbsp Fish sauce
- 1/2 tsp Salt
- 2 tbsp Sugar
- 1/2 cup coconut water
- 1 tsp Ground pepper
- Cooking oil
Ingredients
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Instructions
- - Remove the fish scales, wash with water mixed with a little salt, remove blood clots in the backbone of the fish. Use a towel to pat the fish dry.
- - Crush onion, garlic, and chili. Marinate the fish with spices, stir well to absorb at least 1 hour.
- - Put 1 tsp sugar and 1 tsp cooking oil into the pan to make caramel sauce. When the sauce turns brown, add the fish and turn two sides to absorb the spices.
- - Mix coconut water into the fish marinade, pour into the pan to braise on high heat until boiling.
- - Continue to lower the heat and then braise the fish for another 20 minutes to absorb spices evenly on both sides, season to taste again. When the marinade thickens, turn off the heat.
