Buzz
– Pink grouper fish: 1 piece (about 800g)
– Garlic, chili, accompanying vegetables (coriander, lettuce...)
– Seasonings: cooking oil, fish sauce, sugar, lime, sea salt...
Method:
Step 1: Prepare ingredients
– Firstly, clean the fish, remove the guts, scale the fish. Then, rub the fish with lime and sea salt to remove the sliminess and reduce the fishy smell, then rinse with water and drain. Use a knife to make shallow cuts on both sides of the fish for quick marination. You can use a clean cloth to wipe both sides of the fish before cooking.
Firstly, peel and finely chop garlic and wash the chili peppers. Then, prepare the fish sauce by mixing chopped garlic, chili peppers, 2 tablespoons of fish sauce, ½ teaspoon of sugar, and a little water in a bowl. Stir well and add 1 teaspoon of lime juice to finish.
Step 2: Fry the fish
Heat up a non-stick pan with cooking oil. Next, fry the fish over medium heat, regularly basting the fish with oil. Gently flip the fish to ensure even cooking, avoiding breaking it apart. Fry until both sides of the fish are golden brown, then transfer to a plate.
Now, the delicious and enticing fried red tilapia dish is ready. Garnish with some sliced red chili and fresh herbs. This dish pairs perfectly with fish sauce, combining the fragrant sweetness of the fish with refreshing herbs or crispy rice paper for a delightful family meal.
Fragrant Braised Orange Roughy
Ingredients:
– 1 large salmon fish (about 1.2 kg)
– ¼ ripe pineapple (fragrant)
– Fresh spring onions, purple onions, chili
– Seasonings: Fish sauce, sugar, salt, pepper…
– How to make:
– Clean the salmon fish thoroughly and cut it into thick 5 cm slices, then drain. Next, soak the fish in salted water for about 30 minutes to firm up the flesh. Afterward, remove the fish and let it drain in a basket.
First, wash the fresh fruit thoroughly, remove the core, and slice it thinly. Peel and finely chop the garlic, chop the chili, purple onion, and green onion.
Heat a pan on the stove, add oil, and heat it up. Then sauté the garlic until fragrant. Next, fry the fish briefly on both sides until golden, then transfer the fish to a plate.
Next, prepare the caramelized fish sauce: Heat a pan on the stove, add 2 tablespoons of sugar and half a bowl of water to the pot. Simmer over low heat and stir until the sugar mixture turns brown. Then add the fish and pineapple to the pot, add seasoning powder, sliced chili, and simmer the fish over low heat until it is cooked and absorbs the spices.
Continue cooking the fish until the sauce thickens, the fish is tender, then sprinkle ground pepper and finely chopped green onions on top of the fish pot, turn off the heat, and transfer to a plate. Now you have completed the delicious and fragrant caramelized fish dish, perfect for a warm family meal.
Caramelized Basa Fish
Ingredients
- 1 basa fish
- Dried onions, garlic
- Green peppercorns
- Horn peppers
- Fish sauce, seasoning powder, sugar, food coloring, MSG, pepper, cooking oil
- Scallions
Preparation Method
Step 1: Start by cleaning the basa fish to remove any fishy odor and slime, then cut it into bite-sized pieces. Marinate the fish with 1 tablespoon of seasoning, ½ tablespoon of broth powder, 1 tablespoon of fish sauce, ½ tablespoon of pepper, 1 tablespoon of sugar, 1 tablespoon of food coloring, and finely chopped garlic and onions. Let the fish marinate for 20 minutes to absorb the flavors.
Step 2: Heat a pot on the stove, add the marinated fish along with green peppercorns, and bring it to a boil. Once the fish firms up, add filtered water and adjust the seasoning, then simmer over low heat until the liquid reduces.
Step 3: When the basa fish is cooked through, add chopped spring onions and ground pepper, then turn off the heat. Your dish is ready to be served with hot rice!
Sweet and Sour Braised Catfish Fillet
Ingredients
– sea bass fillet
– onion: 1 bulb
– bell pepper: 1 fruit
– tomato: 1 fruit
– sprouts: 100g
– wheat flour: 100g
– Fragrant: 1 small piece
– Chicken egg: 1 piece
– Seasonings, vinegar, cooking oil
Preparation
– Clean the tilapia thoroughly, drain
– Peel and rinse the onions, cut into small cubes
Clean and deseed bell peppers, then cut into small pieces
Wash and finely chop tomatoes
Peel and rinse pineapples, then cut into small chunks
Carefully pick and rinse bean sprouts, then let them drain
Crack eggs into a bowl, beat thoroughly, then add flour and mix well
Instructions:
Dip the carp into the mixture of eggs and flour, then place the pan on the stove to heat the cooking oil, then dip the flour-coated fish into the hot oil. Fry the fish until golden brown, then remove and drain excess oil.
Place another pan on the stove, add a little cooking oil and heat it up. Add onions, bell peppers, and garlic one by one, stir evenly for about 2 minutes, then add tomatoes and stir well. Wait until the tomatoes are soft, season the sauce to taste, then turn off the heat.
Arrange bean sprouts on a plate, place the fried golden carp on top, then pour the sweet and sour sauce over it, and you'll have a delicious sweet and sour carp dish for your meal.
Ginger Braised Mudfish
Ingredients:
– 1/2 kg mudfish
– A handful of fresh ginger roots
– Several stalks of lemongrass
– Ground chili, fresh chili peppers, and green chilies
– Fish sauce, sugar, and salt
– Dried shallots
Method:
Cut the fish into small pieces, marinate with a pinch of salt, and let it sit for about 30 minutes.
Crush the ginger until smooth.
Finely chop lemongrass and chili peppers or use a meat grinder to finely grind lemongrass and chili peppers.
Cut green peppers into small pieces.
Heat cooking oil, lightly fry the fish. Remove the fish onto a plate lined with paper towels to absorb excess oil.
In a small pot, heat two tablespoons of cooking oil, sauté dried shallots until fragrant, then add ginger, lemongrass, and chili peppers to the pot and sauté until fragrant.
– Stir-fry the fish slices for 3 to 5 minutes. Place the slices neatly in the pot, drizzle with a little fish sauce, salt, and sugar on the surface of the fish. Cover tightly, occasionally adding a little hot boiling water to the pot. Simmer over low heat, then add two small spoons of fish sauce, two small spoons of sugar, and half a small spoon of salt to the pot.
– Continue simmering the fish over low heat, adding green chili peppers. Simmer until the fish absorbs the spices. Adjust seasoning according to your taste.
– Turn off the heat, transfer the fish onto a plate and serve as a savory dish with rice.
Fried Mackerel with Lemongrass and Chili
Ingredients
– 1/2 kg mackerel fish
– 1 spoonful of finely chopped lemongrass
– 1 piece of chili
– Seasonings: salt, MSG, 4 cloves of garlic, cooking oil, sweet fish sauce
– Along with some common spices
Method
Step 1: Clean the fish and drain. Then marinate the fish with chopped lemongrass, chopped chili, turmeric powder, and a pinch of salt for about 20 minutes.
Step 2: Heat cooking oil in a pan and fry the fish until golden on both sides, then reduce heat and fry until the fish is evenly golden.
Step 3: Then place the fish on a plate, dip with spicy-sour fish sauce and serve with steamed white rice for a delicious meal.
Savor the aromatic Braised Silver Carp with Pineapple
Ingredients
- Silver Carp: 400 grams
- Pineapple: Half a small fruit
Onion: Half a bulb
Chili pepper: 1 piece
Seasoning: Black pepper, sugar, fish sauce, broth mix
Instructions
Step 1: Prepare the fish, rinse it thoroughly, and drain. Peel and slice the pineapple thinly and set aside on a plate. Peel the onion and thinly slice the chili pepper.
Step 2: Arrange the pineapple at the bottom of a pot and place the fish on top. Then, add the seasoning mixture consisting of: One tablespoon fish sauce, half a tablespoon sugar, one tablespoon black pepper, half a tablespoon broth mix, one tablespoon cooking oil, and half a piece of chili pepper for marinating together with the fish. Allow the fish to marinate in the seasoning for about 10-15 minutes.
Step 3: Place the marinated fish in a pot on the stove to start simmering, add the remaining half of the chili and about 100ml of lukewarm water or boiled water.
Step 4: Simmer until the broth thickens, then add the onions and cover for about 5 minutes to reduce the fishy smell.
Finally, plate the fish, optionally garnish with spring onions and a few slices of pineapple, and enjoy with rice.
Fried Snapper with Fish Sauce Dip
Ingredients:
- 600g snapper fish
Fresh greens: lettuce, herbs...
1 cucumber, 2 tomatoes
Seasonings: Fresh chili, fish sauce, garlic, white wine, spicy ginger, salt, sugar, MSG, cooking oil.
Method:
Step 1: Prepare ingredients
- Clean the purchased fish, remove all outer scales. Discard internal organs, cut off fins and tail, slit the belly of the fish horizontally then rinse with clean water.
Explore more: Mytour Travel Handbook
By Mytour TeamApril 23, 2020
