How to make it
7 steps. Take it one step at a time.
In a bowl, marinate the fish steaks
In a bowl, marinate the fish steaks with 2 tablespoons of fish sauce, half of the minced shallots, half of the minced garlic, and the black pepper. Let it sit for at least 20 minutes.
20 minPlace the clay pot
Place the clay pot (or saucepan) over medium heat. Add the cooking oil and sugar. Stir constantly until the sugar melts and turns into a dark amber caramel.
5 minAdd the pork belly strips
Add the pork belly strips to the caramel. Sauté for 2-3 minutes until the pork is slightly browned and coated in caramel.
3 minAdd the remaining shallots and garlic
Add the remaining shallots and garlic to the pot. Sauté until fragrant. Carefully place the fish steaks into the pot in a single layer.
2 minPour in the coconut water, the remaining 2 tablespoons of fish sauce
Pour in the coconut water, the remaining 2 tablespoons of fish sauce, and the bird's eye chilies. The liquid should almost cover the fish.
Bring to a boil, then reduce heat
Bring to a boil, then reduce heat to low. Simmer uncovered for 20-25 minutes, or until the sauce has reduced to a thick, dark glaze. Occasionally spoon the sauce over the fish to ensure even color.
25 minGarnish with chopped green onions and an extra sprinkle of black pepper…
Garnish with chopped green onions and an extra sprinkle of black pepper before serving.
A little kitchen wisdom
Using a clay pot is traditional as it retains heat and helps thicken the sauce into a glaze, but a heavy-bottomed saucepan or Dutch oven works too. The pork belly is essential as it provides the fat necessary to balance the lean fish.
