Discover the art of marinating meat and fish for a taste that surpasses any restaurant.

Uncover a marinating technique that earns nods of approval from everyone. Make sure you grasp this culinary secret.

Essential Tools for Superior Marination

– Many believe the misconception that any material can be used for marinating meat. Not entirely true. Utilize tools made of plastic, porcelain, or glass to marinate meat, ensuring both health safety and the delightful taste of the meat.

– Avoid using metal utensils such as aluminum or even copper bowls and dishes to marinate meat. The acid in the marinade reacts with substances in metal, affecting the taste and quality of the meat, especially if marinated for an extended period.

Marinating Time

– You can marinate meat for a few hours to several days, depending on the type of meat and storage temperature:

+ Depending on the type of meat: For marinated chicken or pork stored in the refrigerator's cool compartment, it is safe to keep it for up to 3 days. However, for marinated beef, it can be kept for up to 5 days.

+ Depending on the temperature, meat will absorb spices more slowly at low temperatures than at normal or high temperatures.

– To prevent the attack and reproduction of harmful bacteria, if you don't cook the food immediately after marinating, store it in the refrigerator!

– Avoid marinating meat for too long, as the acids in the meat will break down the protein structures, making the meat tender and mushy, compromising its deliciousness when preparing the dish.

Proven marinating technique loved by many

For braised fish

When preparing braised fish, ensure that the spices and marinade penetrate the fish thoroughly. Add lemongrass, chilies, and ginger to the fish, let it soak for about 15 – 20 minutes, layer a thin coat of oil and then a layer of sliced ginger at the bottom of the pot before placing the fish. Braising the fish this way enhances its aroma, richness, and vibrant color. Avoid stirring the fish during the braising process to prevent it from breaking apart. Keep the flame moderate to avoid excessive boiling that could cause the liquid to spill out and damage the fish. Simmer the fire until the liquid is almost dry.

For sweet and sour or steamed fish

For sweet and sour or steamed fish, clean the fish as usual, rinse with saltwater, and add a few drops of lime juice for a crispy texture and to prevent sticking to the pan. Then, prepare a tomato sauce or boil fish sauce and add ginger for fragrance and to eliminate the fishy smell. Finally, add the fish to the mixture and simmer for 15 minutes for the sauce to infuse into the fish.

For fried fish

Start by cleaning and washing the fish with saltwater. Ensure it's thoroughly dry, then coat it with a layer of dry flour such as cornstarch, wheat flour, or tempura flour before frying. This will result in a crispy and aromatic fried fish.

For steamed or boiled fish

For steamed or boiled fish, marinate the fish with some seasoning for enhanced flavor. Bring broth to a boil, adding a bit of wine or beer to it. Steam or boil the fish according to your preference. Avoid boiling for too long; make sure the broth is boiling before placing the fish. Remove the fish when it's just cooked to preserve its sweetness and pleasant texture.

Transform your celebrations with a dash of elegance and flavor

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