Vietnamese Braised Fish Cooked in a Clay Pot

• 4 snakehead fish steaks
• 1 package of hot pot seasoning
• 200 g pork belly
• 1 fresh ginger root
• 1 fresh galangal root
• 5 purple onions
• 5 cloves garlic
• 1 piece lemon grass
• 1/2 tsp black pepper
• 3 dried bird's eye chili's (red hot chilis)
• 3 stalks green onions

1. Clean and fillet the fish.
2. Season the fish with 1 package of Fish Hot Pot Seasoning and add some black pepper.
3. Marinate about 15-20 minutes.
4. Scrub the ginger and galangal, peel purple onions and garlic, then wash them all.
5. Wipe some seasoning on the fish, set aside, then fry fish in hot oil.
6. Flip the fillets of fish over and continue frying until golden brown.
7. Drop in the purple onions, garlic to be fried with the fish.
8. Rinse the pork belly, cut into thick square pieces.
9. Arrange the cut pieces of pork evenly into a pot.
10. Add ginger, sliced lemongrass, fried purple onions and garlic, a handful of birds eye chillies to fill up the bottom of the pot.
11. Layer fish on top, cover it completely in water.
12. Bring the water to a boil and cook until most liquid has evaporated.
13. Turn off the heat.
14. Add the spring onion, cover with a lid for 5 minutes before eating.

fish, pork belly, ginger root, fresh galangal root, purple onions, garlic, lemon grass, black pepper, stalks green onions

Taken from cookpad.com/us/recipes/251212-vietnamese-braised-fish-cooked-in-a-clay-pot (may not work)