Mudskippers Braised with Pepper

Name: Mudskippers Braised with Pepper
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Vietnamese
Ingredients: Mudskippers 500 g; Chilies 5 piece; Pepper 20 g; Shallots 2 piece; Garlic 3 clove; Spring onions 3 stalk

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Mudskippers braised with pepper are rich and fragrant with spices, with a tingling heat from black pepper and long red chilies. Irresistible with steamed white rice.

Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.

Ingredients

Time

60 minutes

Servings

Level

Medium

Ingredients

Mudskippers 500 g

Chilies 5 piece

Pepper 20 g

Shallots 2 piece

Garlic 3 clove

Spring onions 3 stalk

Implementation Steps

Wash the mudskippers, then put them in a basket and rub gently to remove all the scales. Cut off the tails and fins, and rub again so the fish are completely scale-free. Then cut open the bellies and remove the guts.

Then marinate the fish with 1.5 tablespoons of sugar and leave for 30 minutes. Once the fish has absorbed the sugar, add 2 tablespoons of fish sauce + 1.5 tablespoons of seasoning powder + 1 tablespoon of MSG + 1 tablespoon of pepper and mix well.

Finely mince the shallots and garlic. Pick over and wash the spring onions and coriander; finely chop the spring onion greens, cut the white parts into 3cm lengths and split them into 4, and cut the coriander into 3cm lengths.

Heat a little cooking oil in a pan. When it's hot, fry the shallots, garlic and 1 tablespoon of chili powder until fragrant, then turn off the heat and leave to cool. Put an earthenware pot on the stove with 1.5 tablespoons of sugar and heat gently until the sugar dissolves, then add about 1 bowl of water, bring to the boil, turn off the heat and leave to cool completely.

Now arrange the mudskippers, long red chilies, black peppercorns and the fried shallots and garlic in the pot. You can gently shake the pot so all the fish is coated in the seasoning. Keep the heat at medium until the pot comes to a vigorous boil, then turn it down very low and leave it for about 30 - 40 minutes so the fish turns sticky and glazed. When the braising liquid has thickened to a lovely amber brown and the fish is cooked through, it's done. Sprinkle with a little ground pepper to taste.