Estimated Servings: 4
Step 1: Marinate the Fish
2 pounds catfish
1 tablespoon white wine
2 tablespoons fish sauce
1 tablespoon chopped ginger
1 tablespoon chopped green onions (the white part only)
1 teaspoon chopped garlic
1 teaspoon chopped Thai chilies
1 teaspoon salt
½ teaspoon pepper
1 ½ tablespoons sugar
When purchasing catfish for this recipe, make sure that the head of the
catfish is removed, the fish is cleaned thoroughly, and cut up into about 2
inch pieces. In a bowl, add in your catfish along with the rest of the
ingredients in this step and coat the fish pieces with the marinade. Finally,
allow the fish to marinate for about 15 minutes in the refrigerator.
Step: 2: Marinate the Pork
1/3 pound pork shoulder
2 tablespoons vegetable oil
1 teaspoon garlic
1 teaspoon salt
½ teaspoon pepper
Step: 2: Marinate the Pork
1/3 pound pork shoulder
2 tablespoons vegetable oil
1 teaspoon garlic
1 teaspoon salt
½ teaspoon pepper
Add all of the ingredients to the pork and mix well. Then marinate the
pork for about 10 minutes in the refrigerator.
Step 3: Cook the Fish & Pork
1 cup water
1 teaspoon molasses or coco caramel syrup
1 tablespoon cooking oil
Step 3: Cook the Fish & Pork
1 cup water
1 teaspoon molasses or coco caramel syrup
1 tablespoon cooking oil
Add the
molasses or syrup to the water and mix them together until the molasses or
syrup dissolves completely in the water. Then turn your stove on medium heat and
pour in the oil into a clay pot or pan. Now add in the pork arranging them into
a layer at the bottom of your pot or pan. Then place the fish on top of the
pork making sure to pour all of the marinade on the fish. Once the liquids come
to a boil, pour in the water/molasses or syrup mixture. Allow everything to
come to a boil again and then turn your heat down to low and simmer everything
for about 30-40 minutes or until the sauce reduces and thickens to your desired
consistency.
Step 4: Garnish & Serve
1 tablespoon green onions (the green part only)
Cilantro
Step 4: Garnish & Serve
1 tablespoon green onions (the green part only)
Cilantro
Thai chilies (optional)
To serve, top the fish with green onions, cilantro and Thai chilies.
This fish can be served with steamed rice and Vietnamese sour soup (canh chua).
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