10-year-old: I can read your mind.

13-year-old: So, what am I thinking of?

10-year-old: Don’t think of a tiger! !! Hah! Now I know what you are thinking!

13-year-old:

Vietnamese braised fish with galangal (cá kho riềng)

(Adapted from Diem Uy)

2 lbs fish steaks (catfish, barramundi, or kingfish)
3 tbs canola oil
A pinch of sea salt
1 lb pork belly or shoulder
1 piece of galanga (unpeeled, sliced)
1 tsp tea leaves + 150 ml hot water (steeped and strained)
4 tbs fish sauce
3 tbs dark soy sauce
2 tsp chicken powder
1 tsp brown sugar
2 tsp freshly ground pepper
Boiling water

1. Steam the Pork:
   • Steam the pork belly or shoulder for 30 minutes.
   • Once steamed, cut into ½-inch pieces. Set aside.
2. Fry the Fish:
   • Heat canola oil in a large nonstick skillet over medium-high heat.
   • Add a pinch of sea salt to help prevent sticking.
   • Once the oil is hot, fry the fish steaks until golden on all sides.
     (Work in batches if necessary. Set aside when done.)
3. Assemble the Braise:
   • Line the bottom of a cast iron pot (or heavy-bottomed pot) with the sliced galanga.
   • Arrange the fried fish steaks in a single layer over the galanga.
   • Add the steamed pork on top.
4. Add seasoning:
   • Pour in the strained tea water (discard the tea leaves).
   • Add the fish sauce + dark soy sauce + chicken powder + brown sugar + freshly ground pepper.
   • Add enough boiling water to cover the fish and pork by about 1″.
5. Simmer:
   • Cover the pot and simmer on low heat for 2 hours.
   • Uncover and continue to simmer for another 45 minutes, allowing the liquid to reduce and flavors to deepen.