Braised climbing perch with gourd

Ingredients of Braised Cimbing perch with gourd: Climbing perch (Anabas testudineus), gourd, green onion, garlic, chili pepper, sugar, fish sauce, salt, monosodium glutamate, coconut juice, water.
Instruction: Defrost naturally, then steaming from 8-10 minutes.
Storage: Keep at minus 18 degree celcius or below. Keep frozen after opening.

Processing climbing perch after purchasingthen rinse with salt water and drain for 5 minutes.
Next, you marinate the fish with 2 tablespoons of seasoning powder, 2 tablespoons of sugar, 2 tablespoons of cooking oil, salt, and minced garlic. Wrap the food bag around it and marinate the fish for about 40 - 45 minutes so that the fish absorbs the spices evenly.
After marinating the fish and absorbing the spices, put the perch in the pot, add 1 tablespoon of fish sauce and coconut water, then turn on the stove and bring to a boil. When it boils, add a little more water and continue cooking. When the water is only half left, put the gourd in the fish. Continue to cook over low heat so that the gourd absorbs the flavor and the fish absorbs more. When the water is thick, add seasoning to taste. Finally, season the pot with a little pepper, green onions and chili slices, then turn off the stove and enjoy.

Braised perch with gourd is very flavorful. Braised gourd also has a rich flavor and is extremely delicious. Just taken out of the kitchen, the pot of stock is still hot, smoke is rising, and it's extremely fragrant. Pick up a piece of fish and eat it with white rice for a delicious taste.