This is a Vietnamese dish that people make with pork, cat-fish or shrimps, but I replace the main ingredient with salmon fish which is healthier and brings out more excellent results. The thickness of the claypots retain heat and moisture, helping to soften meats when braised. You can find a clay pot at any Asian stores; it comes with different sizes, designs and colours. I bought mine at a Vietnamese-Chinese shop in China Town of Toronro, Canada at a cost of $5.99 for each.
Usually this dish don’t need wine but I still decide to add a little of Pink Moscato and Vintage Merlot Salt during cooking time for extra flavours; here is how you make it:
- 400 gram Salmon (still have skin, cut into medium-small pieces)
- 1/2 cup avocado oil (or canola oil)
- 2 purple onions, minced
- green onions, chopped
- 2 cloves garlic, minced
- 1 tsp. cayenne pepper
- 1 tsp. black pepper
- 1 tsp. five spice
- 2 cup water
- 1 tbsp. brown sugar
- 1 tbsp. fish sauce (My husband doesn’t like fish sauce’s smell so I replace with 1 tbsp. Vintage Merlot salt)
- 1 tbsp. Pink Moscato wine
- 1/2 tbsp. coconut thin sauce
- chopped coriander leaves and hot pepper slices for decorating
- Turn heat on medium-high. Add purple onions and garlic in 1 teaspoon hot oil until they turns golden brown. Pour in a small bowl.
- On the same non-stick saucepan, pour 1/2 cup of oil. Place salmon slices on hot oil (make sure fry skin side first. It will keep salmon not falling apart) and cook until they are golden brown on both sides (it takes about 5 minutes each side).
- Transfer the fish to a clay-pot.
- Keep the heat at medium-low. Stir the brown sugar, coconut thin sauce and 2 cup of the water in a small saucepan until the sugar and coconut sauce dissolve. Add garlic & purple onion mixture, green onions to cook for 3-5 minutes; and then add the remaining ingredients (black pepper, cayenne pepper, five spice, Vintage Merlot salt and Pink Moscato wine). Bring to boil before pouring the liquid mixture over the fish in the clay-pot.
- Put the pot over very low heat. Let it simmer, uncovered, until reduced by about half.
- Decorating with chopped coriander leaves and chilies. Serve with hot steaming rice.