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Turmeric catfish stands out as a daily culinary delight in Northern cuisine, loved for its robust flavor. A perfect comfort food, especially in chilly seasons. Dive into the method of making delicious turmeric catfish, free from any fishy taste and with a touch of delightful spiciness. Explore the details in the article below by Team PasGo!
1. Ingredients for Making Turmeric Catfish Dish
To ensure an authentic and delicious pot of turmeric catfish, gather the following ingredients:
- Ingredients for Delicious Turmeric Catfish:
Choosing Fresh and Tasty Catfish
Select lively fish with strong swimming ability, bright eyes, intact scales, and vibrant red gills. Avoid fish with protruding belly or anus.
For this turmeric catfish dish, opt for black catfish for a tastier result.
2. How to Make Turmeric Catfish Stew
Step 1: Prepare the Ingredients
- Clean the catfish and cut it into bite-sized pieces.
- Thinly slice the pork belly; this enhances the richness and flavor of the turmeric catfish stew. Clean and thinly slice the ginger. Finely chop the purple onions and cut the chili into small pieces.
Step 2: Marinate Fish and Meat
Place fish and meat in a marinating pot with 2 tablespoons of fish sauce, 1/2 tablespoon of sugar, 1/2 tablespoon of MSG, pepper, purple onions, chili, and ginger. Let it marinate for 30 minutes to absorb the flavors.
Step 3: Prepare Coloring for Turmeric Catfish Stew
Ever wondered why turmeric catfish stew at restaurants always has a beautiful, rich brown color? The secret lies in that coloring solution.
Simple Method:
Heat the pan to the right temperature, then add 3-5 tablespoons of sugar, stir evenly, and reduce the heat.
When the sugar dissolves and turns brown, add a small amount of boiling water and stir to blend the water with the sugar. Continue to cook until the mixture thickens, turns golden brown, then quickly turn off the heat and set the pan aside to cool.
Step 4: How to Stew Turmeric Catfish with Ginger
Place the pot on high heat to simmer the marinated fish for 5 minutes, then add water until the fish is evenly covered. Continue simmering on low heat.
As the fish and meat begin to cook and absorb the flavors, add a bit of coloring solution to the simmering pot for another 30 minutes, then turn off the heat.
3. Finished Dish
The finished turmeric catfish dish, with the fatty pork belly blending into the tender and fragrant catfish, enhances the warmth and deliciousness of the meal, perfect for cold days.
This everyday dish is guaranteed to leave your rice pot completely empty.
4. Secrets to Cooking Delicious Turmeric Catfish
To make tasty turmeric catfish, pay attention to the following tips:
- Marinate the fish with coarse salt for a firm texture. Cook with hot water to prevent the fish from becoming fishy. Use clay or cast-iron pot for better cooking as they retain heat well. Simmer over low heat for the fish to cook thoroughly and absorb the flavors. Soak the fish in vinegar or lemon water to eliminate fishy odor, making the fish tender and more receptive to seasoning.
5. Tips for preserving sun-dried snakehead fish
By following the sun-dried snakehead fish recipe as instructed above, you can store it for about 3 – 4 days without any spoilage.
If you want to extend the preservation period, store it in the cool compartment of the refrigerator. When ready to use, just reheat it in the microwave and it's good to go.
Wishing you success with this simple recipe for sun-dried snakehead fish! Hopefully, the provided instructions will add a delicious touch to your daily family menu. Best of luck to all of you!
