Tilapia Braised with Wild Betel Leaf

Method

1. 1 Clean the fish, make diagonal cuts on both sides, then toss with salt and ginger and rinse again.
2. 2 Line the bottom of the pot with a layer of betel leaves, then arrange the fish on top; this layer of leaves prevents burning and infuses the fish with aroma from below.
3. 3 Caramelize the sugar until it turns into a brown color, then pour it over the fish along with fish sauce and shallots.
4. 4 Simmer over low heat for 25 minutes without stirring; simply tilt the pot to pour the braising liquid over the surface.
5. 5 Add more betel leaves over the fish at the last 5 minutes, then sprinkle with pepper and chopped chili.

With an appliance

• Oven 50 min

  Replace step 4: cover and braise the fish on the middle rack of the oven at 160 degrees for 25 minutes; add more betel leaves in the last 5 minutes as in step 5 and do not turn the fish.