How to Make Braised Catfish with Pickled Mustard Greens

As the early cold winds of the season arrive, it’s the perfect time to head into the kitchen and simmer a pot of flavorful fish, the aroma mingling beautifully with hot rice. Among the various fish dishes, my favorite is braised catfish with pickled mustard greens. The fish is tender and fragrant, absorbing the tangy flavors of the pickles and spices, making it a delightful meal on chilly days. Today, I invite you to join me in cooking this delicious dish!

1. Ingredients:

• 500g catfish
• 100g pork belly
• 1 bowl of pickled mustard greens
• 1 piece of galangal
• 1-2 chili peppers
• 2 tomatoes
• 2 shallots
• Green onions, Vietnamese coriander, dill
• 1 teaspoon salt
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• 1 tablespoon caramel sauce (or a handful of butterfly pea petals)

(Using butterfly pea petals for color makes the dish visually appealing and enhances its flavor. I learned this from my grandmother’s recipe for braised fish from days gone by).

2. Instructions:

Step 1: Prepare the Ingredients:

• Clean the catfish, removing its head and gills, and rub it with salt and pickled mustard greens (vinegar or lime) to eliminate the slime and fishy odor. Afterward, cut the fish into bite-sized pieces and marinate them with sugar, salt, and fish sauce for 15 minutes.
• Slice the pork belly into pieces.
• Wash the galangal, chili, and tomatoes. Smash or finely chop the galangal, deseed the chili, peel and chop the tomatoes.
• Peel and slice the shallots.
• Trim the green onions, Vietnamese coriander, and dill, wash them thoroughly, and chop them into small sizes.

Step 2: Braise the Fish:

• Layer the pickled mustard greens at the bottom of the pot, then add the catfish, pork belly, galangal, chili, tomatoes, shallots, and caramel sauce (or butterfly pea petals). On top, place the green onions, Vietnamese coriander, and dill, followed by adding 200ml of water. (Note: Use a thick pot to prevent burning, a cast iron pot is best.)
• Turn on the heat to bring to a boil, then lower the heat to simmer until the liquid is reduced, and the fish has absorbed the flavors and takes on a golden-brown color.

During these chilly days in Northern Vietnam, gathering with family around a warm meal with a dish of braised catfish with pickled mustard greens brings such a cozy feeling. Let’s get cooking, everyone!

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