Carp Braised with Galangal

Method

1. 1 Clean the carp, remove all the black membrane from its belly, then cut it into 3 cm thick slices.
2. 2 Marinate the fish with fish sauce, shallots, and half of the crushed galangal for 30 minutes.
3. 3 Grind the galangal instead of slicing it; the ground galangal will better infuse into the meat and fish during the long stewing process.
4. 4 Line the bottom of the clay pot with the remaining galangal slices and thinly sliced pork belly.
5. 5 Arrange the fish on a plate, caramelize the sugar, then pour strong green tea over it until it just covers the fish.
6. 6 Simmer over low heat for at least 60 minutes without stirring; the tea water helps firm the fish meat and remove the fishy smell.

With an appliance

• Pressure cooker 50 min

  Replace step 6: maintain high pressure for 15 minutes, then release the pressure naturally, then open the lid and boil for 10 minutes until the liquid evaporates.