To cook this dish, first select a large grouper with a thick layer of meat and fat. After cleaning, cut the fish into pieces and marinate it with sauce, garlic, pepper and chili for 30 minutes. Put the marinated pieces into a clay pot with caramel sauce and braise it until the fish is well-done and the sauce reduced to become a beautiful golden brown and slightly sticky.
Braised grouper in caramel sauce is best served with white rice.
|Chefs in Ninh Thuan always use clay pots made by hand by the Cham people to braise fish that keeps the dish hot for a longer time. They add fried pork rind to the dish to make a special taste.
Story: Son Nghia – Photo: Nguyen Luan