Clay Pot Braised Climbing Perch

Method

1. 1 Clean the perch, cut off the fins and scales, then toss with salt and ginger and rinse again.
2. 2 If you caramelize the sugar in the earthenware pot until it turns a dark amber color, the fish stew will not turn a bright red color if the water is light in color.
3. 3 Arrange the fish in a pot, pour the colored water and fish sauce over it, and let it marinate for 15 minutes.
4. 4 Pour in fresh coconut water and simmer over low heat for 25 minutes, without stirring, just tilt the pot to pour the sauce over it.
5. 5 Sprinkle with plenty of pepper and chopped chili, then simmer for the last 5 minutes until the sauce thickens and coats the fish.

With an appliance

• Oven 50 min

  Replace step 4: cover the pot and braise the fish with coconut milk on the middle rack of the oven at 160 degrees for 25 minutes; step 5: keep the lid open and simmer for 5 minutes to thicken the sauce, without stirring the fish.