Goby fish is a familiar ingredient in Vietnamese meals, often transformed into delicious dishes such as sour soup, caramelized goby fish, or braised goby fish. Today, let’s join Khô bò CALI in the kitchen and learn how to make braised Goby fish in clay pot, a flavorful dish that will surely add variety to your family’s daily meals!
Ingredients for Braised Goby Fish in Clay Pot (Serves 4)
To prepare a rich and flavorful braised Goby fish dish for your family, you will need the following ingredients:
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400 grams of Goby fish – fresh and cleaned thoroughly
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50 ml of fresh coconut water – adds natural sweetness and enhances the aroma
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50 grams of crispy pork fat (tóp mỡ) – for extra flavor and richness
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10 fresh chili peppers – adjust to your preferred spice level
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6 stalks of green onions – chopped for garnish and added fragrance
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4 shallots – thinly sliced to enhance the dish’s aroma
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1 whole garlic bulb – minced for a bold and savory base
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1 fresh lime – used to eliminate fishy odor and balance the flavor
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3 tablespoons of caramel sauce (nước màu) – for color and depth
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1 tablespoon of cooking oil – to sauté aromatics
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4 tablespoons of fish sauce – the main seasoning component
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1 tablespoon of coarse salt – for cleaning and seasoning the fish
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A pinch of common spices – such as salt, sugar, and ground pepper to taste
Tips for Choosing Fresh and Delicious Goby Fish
To make a truly flavorful and authentic braised Goby fish in clay pot, selecting the right fish is essential. It’s best to choose Goby fish that are medium-sized or slightly smaller. These tend to absorb the seasoning better and result in a more tender, flavorful dish.
When buying Goby fish, look for ones with firm flesh that bounces back when gently pressed. The skin should be shiny and intact, and the eyes should appear clear and bright — all signs of freshness. A healthy, slightly silvery appearance and a firm, compact body are good indicators that the fish is fresh and suitable for cooking.
Avoid any Goby fish that have dull, pale coloring, soft or mushy texture, or a strong, unpleasant odor. These are common signs that the fish is no longer fresh and may negatively affect the taste and safety of your dish.
How to Make Braised Goby Fish in Clay Pot
Step 1: Clean and Prepare the Goby Fish
After purchasing the Goby fish, place them in a large bowl filled with water. Add 1 tablespoon of coarse salt and the juice of one freshly squeezed lime. Gently rub the fish for about 5 minutes using your hands. This step helps to remove the sliminess and reduce the fishy smell effectively.
Once done, rinse the fish thoroughly under clean running water and let them drain completely. For larger fish, cut them in half to make them easier to eat. Smaller ones can be left whole.
Step 2: Marinate the Fish
Transfer the cleaned fish to a mixing bowl. Sprinkle 1 teaspoon of salt evenly over the fish and toss gently to coat. Let the fish marinate for about 20 minutes to allow the salt to penetrate and enhance the flavor.
Step 3: Prepare the Aromatics and Other Ingredients
Peel and lightly crush the shallots. Do the same with the garlic, then mince it finely.
Wash the fresh chili peppers, remove the stems, and gently smash them to release their heat and aroma.
Trim the roots off the green onions, wash them well, and cut them into sections about the length of half a finger.
Step 4: Braise the Fish
Place a clay pot or heavy-bottomed pan over medium heat. Add 1 tablespoon of cooking oil. Once the oil is hot, sauté the minced garlic and crushed shallots until golden and fragrant.
Next, add the crispy pork fat (tóp mỡ) and stir briefly. Carefully layer the marinated Goby fish into the pot. Gently stir once or twice to make sure the fish is in contact with the base of the pot, which helps it cook evenly and keeps the aromatics from burning.
Now, season the pot with 4 tablespoons of fish sauce and 1.5 teaspoons of sugar. Let everything simmer for about 5 minutes so the fish can begin absorbing the flavor.
Then add 1 teaspoon of salt, the smashed chili peppers, 3 tablespoons of caramel sauce (nước màu), and 50ml of fresh coconut water. Cover the pot with a lid and continue to simmer over low heat for about 30 minutes. This slow cooking process allows the fish to soak up all the delicious flavors and become tender and aromatic.
Step 5: Finish and Serve
After 30 minutes, open the lid and check that the fish is fully cooked. Add the chopped green onions, 1 teaspoon of ground pepper, and a few slices of chili if you like extra heat. Taste and adjust the seasoning if needed. Once satisfied, turn off the heat and carefully transfer the fish to a serving plate.
Final Result
Your braised Goby fish in clay pot is now ready to enjoy! The dish bursts with a rich aroma of scallions, black pepper, and chili. The fish is sweet, firm, and not mushy, enhanced by the mild heat of the chilies and the savory richness from crispy pork fat. It’s best served hot with freshly steamed white rice, but you can also pair it with vermicelli noodles or fresh herbs for a more refreshing twist.
Don’t Have Time to Cook? Order Our Signature Braised Goby Fish from Khô Bò CALI!
Love the rich flavor of braised Goby fish in clay pot but don’t have the time to prepare it yourself? Don’t worry, at Khô Bò CALI, we’ve perfected this traditional dish using the freshest ingredients and an authentic home-style recipe. Each portion is slow-cooked to perfection with tender goby fish, rich coconut water, fragrant spices, and crispy pork fat, just like grandma used to make.
Whether you’re craving a nostalgic Vietnamese meal or want to impress your guests with a flavorful dish, our ready-to-eat Goby fish in clay pot is the perfect choice. Simply reheat and serve with steamed rice for a delicious, heartwarming meal in minutes.
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