Easy Healthy Salmon Belly Braised with Coconut Water

I have a friend who frequently goes fishing, and he often gives me whole salmon or salmon bellies. The salmon belly is the part that has most of the fat. Most Asian grocery stores carry salmon belly. I know this for the fact that when the fish monger fillets the salmon, this part is sold for less. Economically, this part of salmon is very healthy and inexpensive. The best way to use this part of the salmon is to braise it with coconut water; the Vietnamese call this "ca kho". However, there are so many recipes for fish stew. Today, I will share one of the easiest recipes for braising the salmon belly and getting the best of its taste and health benefits. Serve with rice like all Asian families do or by itself.

Ingredients:
2 lbs. salmon bellies washed and cleaned
4 garlic cloves, minced
2 shallots, minced
Bunch of scallions cut into 2 inch lengths
Fresh hot chili slices
1 tbs peanut oil
Braising sauce ingredients:
12 oz. coconut water
1 tbs blackstrap Molasses
1 tsp honey
1 tsp sugar
1 tsp salt
1 tbs soy sauce
1 tsp fish sauce
1 tsp cayenne powder

Directions:
In sauté pan or cast-iron pot, add oil and fry the shallots and garlic until fragrant.

 Add salmon and fry for a few minutes. I do not use a lot of oil because the fat from the salmon belly will be enough.

 Combine the braising sauce ingredients. Mix well and pour onto the salmon. Bring to boil.

 Turn the heat down and cover. Simmer for 20 minutes.

 Remove the lid and let the sauce reduce to less than half. Adjust the seasoning at this point with fish sauce. Add the green onions and fresh hot chili.

 

Make a quick stir, and it is ready to enjoy!!