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As a homemaker, mastering these 4 braised fish recipes is essential. Each dish offers a distinct flavor, elevating family meals.
Braised fish is a quintessential Vietnamese dish, celebrated for its diverse regional variations that offer a myriad of delicious flavors. These flavorful concoctions not only tantalize the taste buds but also encapsulate the rich culinary heritage of our homeland.
1. Braised Fish with Green Bananas
The combination of the subtle sweetness of green bananas, the rich tenderness of fish, and the savory flavor of pork belly creates an irresistibly delicious braised fish dish. If you're making braised fish with green bananas today, be sure to cook extra rice for a hearty meal!
Ingredients for Braised Fish with Green Bananas:
- Sliced carp: 500g
- Pork belly: 200g
- 2 large green bananas
- 1 small ginger root
- 2 cloves of dried shallots
- 1 teaspoon of peppercorns
- Fish sauce, sugar, vinegar, soup powder, seasoning powder, chili
How to Make Braised Fish with Green Bananas:
Step 1: Clean and cut the carp into pieces, remove the black membrane inside the fish's belly, rub with vinegar and ginger juice to remove fishy odor, then rinse and drain. Marinate the fish with 1 finely chopped shallot, 1 small piece of finely chopped ginger, 1 teaspoon of seasoning powder, 1 teaspoon of soup powder, and 2 tablespoons of fish sauce. Wrap the fish in food wrap, seal tightly in a bowl, and refrigerate for a few hours for the fish to absorb the seasoning.
Step 2: Clean the pork belly, slice thinly. Marinate the pork with ½ teaspoon of seasoning powder, ½ teaspoon of soup powder, 1 tablespoon of fish sauce, a little finely chopped dried shallot. Then refrigerate along with the fish.
Step 3: Peel and cut the green bananas into rounds, soak them in a bowl of water mixed with vinegar to prevent them from turning black.
Step 4: Layer the green bananas on the bottom of the pot, evenly sprinkle peppercorns, add ginger and thinly sliced shallots.
Step 5: Place the fish on top of the bananas, pour the marinated pork over it, arrange additional banana slices around the fish. Sprinkle with a few ginger pieces and some slices of chili on top.
Step 6: In a pan, add about 3 tablespoons of sugar and 1 tablespoon of cooking oil, heat until the sugar turns golden brown, then pour water in and bring it to a boil.
Step 7: Pour the caramelized water from step 6 into the braised fish pot. Place the pot on the stove and simmer until the water evaporates.
Step 8: Bring a pot of water to a boil, pour it into the fish pot, then continue simmering until the liquid reduces to half. Partially uncover the pot and simmer until most of the fish broth evaporates or completely evaporates.
With braised fish with green bananas, your rice cooker will empty out in no time!
2. Braised Fish with Sugarcane
Braised fish with sugarcane is another delicious dish that has been creatively crafted for generations. The sweet and refreshing flavor of sugarcane complements the tender and flavorful fish pieces perfectly, making it irresistible for seconds.
Ingredients for Braised Fish with Sugarcane:
- 500g freshwater catfish (or carp, mudfish…)
- 2 pieces of sugarcane + 1 ginger root
- Seasonings: Bouillon powder, soup powder, MSG, cooking oil, sugar
How to Cook Braised Fish with Sugarcane:
Step 1: Scale, gut, and wash the fish thoroughly, then cut it into bite-sized pieces. Marinate the fish with a little bouillon powder, soup powder, and MSG for seasoning.
Step 2: Peel the sugarcane, cut into finger-sized pieces, and split each piece into quarters. Wash the ginger and slice thinly.
Step 3: Add half a tablespoon of sugar and 1 tablespoon of cooking oil into the pot, cook until the sugar dissolves and turns golden brown, then add the ginger and sauté until fragrant.
Step 4: Reduce the heat, layer the sugarcane on the bottom of the pot. Then place the marinated fish on top, and cook for about 1 minute.
Step 5: Add enough water to cover the fish in the pot.
Step 6: Bring the fish pot to a boil and then reduce the heat to simmer until the water in the pot evaporates and the fish is cooked through. (If you have time, you should braise the fish twice for better flavor).
Braised fish is a familiar dish in many households. Fish can be braised with pickled mustard greens, with pepper, or with fermented soybean paste… But when it comes to braised fish with sugarcane, it's nothing unusual for people in the countryside. The simple accompanying ingredients like sugarcane and ginger already bring a fresher flavor to the dish.
3. Braised Snakehead Fish with Pepper and Coconut Milk
The distinctive aroma of braised snakehead fish with pepper and coconut milk, even when it's still being cooked on the stove, will surely make you salivate, and even make you restless. Not to mention when you taste it, each tender, sweet piece of fish, soaked in coconut flavor, knows how to 'win over' even the most discerning palates.
Ingredients for Braised Snakehead Fish with Pepper:
- Snakehead fish: 300g
- Pork belly: 100g
- Galangal: 1 small piece
- Chilies: 3 pieces + Whole peppercorns: 10g
- Coconut: 1 piece
- Seasonings: fish sauce, bouillon powder, peppercorns, MSG
- Braised fish sauce
How to Cook Braised Snakehead Fish with Pepper:
Step 1: Rinse the snakehead fish alternately under cold and warm water about 4-5 times to ensure firm texture when braised. Marinate the fish with fish sauce, bouillon powder, MSG, and pepper for 30 minutes to absorb the seasoning.
Step 2: Wash the pork belly and cut into finger-length pieces. Slice the galangal thinly. Open the coconut to extract the water.
Step 3: Heat a tablespoon of cooking oil in the bottom of a pot, then layer the pork belly, galangal, fish, and whole chilies on top. Season with fish sauce, MSG, pepper, and braised fish sauce. Pour in the coconut water until the fish is submerged.
Step 4: Place the pot of fish on the stove, braise over low heat, cover tightly until the fish turns a deep golden brown, the braising liquid is just right, avoiding it drying out or having too much liquid, as it won't taste good!
Note: Braising the fish over low heat for 2 to 3 hours will greatly enhance its flavor.
4. Braised Goby Fish with Green Tea
Braised goby fish with green tea is perhaps a lesser-known braised fish dish that few people know how to prepare and enjoy. The refreshing aroma of green tea blends with the sweet fragrance of goby fish, creating an intriguing dish worth trying.
Ingredients for Braised Goby Fish with Green Tea:
- 700g goby fish
- 1 handful of fresh green tea leaves
- 1 stalk of sliced galangal
- Braised fish sauce
- Salt, bouillon powder, pepper.
How to Cook Braised Goby Fish with Green Tea:
Step 1: Wash the green tea leaves, soak them in diluted saltwater for about 20 minutes, then drain them.
Step 2: Clean the fish, scale it, remove the gills, gut it, and remove the fins. Then rinse the fish thoroughly. Marinate the fish with a little salt and bouillon powder for about 30 minutes to absorb the seasoning.
Step 3: Layer a bed of green tea leaves at the bottom of a clay pot, add a few slices of galangal on top, then layer the goby fish. Finally, add a few more green tea leaves on top of the fish. Place the pot on the stove and simmer for a few minutes until the aroma of green tea leaves emerges.
Step 4: Add braised fish sauce and enough water to cover the fish in the pot. Bring to a simmer over medium heat, then season with a little salt, bouillon powder, and pepper to taste. Reduce the heat and simmer until the fish is tender.
Step 5: Simmer until the fish is tender, has an appealing color, and the liquid has reduced. If time permits, let the braised fish sit overnight and braise again the next day for even better flavor.
Braised goby fish with green tea is a familiar and simple dish for rural residents. It combines harmoniously with goby fish and green tea leaves, creating a delicious and aromatic flavor. Additionally, goby fish is not only nutritious but also believed to have medicinal properties, helping to combat fatigue and weakness. So, give this braised goby fish with green tea a try to take care of your family's health.
Source: Em đẹp
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