Discover the Ultimate Recipe: Ginger-infused Braised Basa Fish

Ingredients:

• 2 slices of basa fish
• 1 large ginger root
• 2 tablespoons of fish sauce
• 2 dried shallots
• 1 chili pepper
• seasonings

Instructions:

• Step 1: Rinse the basa fish with diluted saltwater and gently remove the mucus, then rinse again thoroughly. Marinate the fish with a pinch of salt. Peel the ginger, garlic, and shallots.
• Step 2: Take some ginger slices to line the bottom of the pot, and crush the rest with the chili pepper and garlic.
• Step 3: Arrange the fish in the pot, layering with garlic, chili pepper, shallots, ginger, scallions, fish sauce, cooking oil, along with 3 tablespoons of fish sauce, 2 tablespoons of sugar, 1 tablespoon of salt, and a bit of chili powder. Marinate for about 30 minutes before cooking.
• Step 4: Occasionally shake the pot and simmer for 30 – 40 minutes, then turn off the heat, sprinkle chopped scallions and a little pepper on the surface, and it's ready to serve.

Ingredients:

• 3kg Black tilapia
• 500g Fresh ginger
• 100g Fresh ginger
• 2 Chili peppers
• 300g Pork belly
• 5 Fresh limes
• Seasonings: crab paste, Knorr bouillon cubes, fish sauce, oyster sauce, broth from simmering bones.

Instructions:

• Remove the gills from the tilapia, clean, cut into large pieces (using only the body and tail) and drain.
• Crush 300g of ginger, slice 200g of ginger, crush 100g of ginger, slice the pork belly into bite-sized pieces, squeeze the lime juice and remove the seeds.
• Marinate the fish with crushed ginger, crushed ginger, crab paste, Knorr bouillon cubes, fish sauce, oyster sauce for 15 minutes, then place the fish in a clay pot or cast iron pot. Note, line the bottom of the pot with a layer of sliced ginger to prevent the fish from burning.
• Place the pot of fish on the stove and add about 200ml of broth from simmering bones, bring the fish to a boil, then reduce the heat and simmer continuously for 8 - 10 hours. During this time, adjust the broth and seasonings as needed.
• After 10 hours, stop adding broth and maintain a low heat until the pot of fish is almost dry. If using an electric cooker, you can set it to slow cook to ensure the cooking time for braised tilapia.
• If using a traditional wood stove, you can bury the pot in ashes and simmer for about 12-16 hours until the dish is done.
• The fish should have a dark brown color when lifted, with the aroma of ginger, lime, chili, and a strong scent of fish sauce/crab paste, and may have a smoky aroma if braised with buried ashes.
• You can store the braised fish in the refrigerator and steam it for 5-7 minutes in a rice cooker when ready to serve.

Ingredients:

• 500g Tilapia
• 200g Pork belly
• 2 Lemongrass stalks
• 1 Tomato
• 1 Tamarind fruit
• 1 Ginger root
• 2 Dried shallots
• Seasonings: Dark soy sauce, fish sauce, salt, chili, black pepper, honey

Instructions:

• Cut the fish into bite-sized pieces, finely chop lemongrass, thinly slice ginger, cut tamarind into 5mm thick pieces, slice dried shallots, core and deseed the tomato.
• Marinate the fish and pork with all the above ingredients for 1 hour. Then, place the fish in a pot, bring to a boil and continue to pour boiling water over the fish.
• When the pot boils again, simmer until half of the water in the fish evaporates, then turn off the heat. Let the pot cool, then simmer the fish for the second time to absorb the seasonings and enhance the flavor.
• Cook the fish until the water evaporates completely, you can remove it and store the braised fish in the refrigerator for later use. When needed, you can fry it again or microwave it to heat it up and serve with rice.

Ingredients:

• 1 catfish
• Ginger
• Fish sauce, sugar, MSG

Instructions:

• Step 1: Clean and wash the catfish, rub with salt to remove the mucus, then cut into bite-sized pieces. Marinate the catfish with 2 tablespoons of sugar, 1 teaspoon of MSG, 2 tablespoons of fish sauce, 1 tablespoon of dark soy sauce, ground pepper, then mix well with chopsticks. Marinate the fish for 30 minutes to absorb the seasonings evenly.
• Step 2: Heat cooking oil in a pot, wait until the oil is hot, then add the marinated fish to braise over high heat until the fish is firm. Then, reduce the heat, add sliced ginger to braise together. Season to taste, braise until the fish sauce thickens. At this point, turn off the heat and sprinkle ground pepper on top, and it's done.

Ingredients:

• About 500 grams of fresh catfish
• Pork belly (less than fish)
• Spices: 1 ginger root, red chili, purple shallots, also add spring onions, other seasonings like Phu Quoc fish sauce.

Instructions:

• Step 1:
  • Clean the catfish and drain.
  • After draining, marinate the catfish with about 3 tablespoons of seasoning powder, 2 tablespoons of fish sauce, half a teaspoon of pepper, half a teaspoon of dark soy sauce along with sliced ginger, minced purple shallots, and finely chopped spring onions.
• Step 2: Heat cooking oil in a pan, stir-fry the thinly sliced pork belly until it turns golden, then add all the marinated catfish.
• Step 3: Then, pour in some water and adjust the seasoning to taste. Braise the catfish over medium heat for about 20-30 minutes until it absorbs the seasoning.
• Step 4:
  • During the braising process, avoid flipping the fish as it may break apart. Braise until the catfish absorbs the seasoning and the braising liquid thickens, then turn off the heat.
  • Serve the braised catfish with hot rice. That's how simple it is to make delicious braised catfish!

Ingredients:

• 600g carp
• 2 ginger roots
• 1 tablespoon cooking oil
• 2 bird's eye chilies
• 2 tablespoons fish sauce
• 1 tablespoon dark soy sauce
• A pinch of common spices (salt/sugar/pepper/chicken powder/msg)

Instructions:

• Prep the carp:
  • After purchasing the carp, scale and gut it, remove the head and tail. Then use a knife to cut into long pieces about 2 finger joints long, remove the gut and any remaining blood.
  • Finally, rub the fish body with salt, then rinse with water several times until clean. Then drain. Next, marinate the fish with 1/2 teaspoon salt, 1 tablespoon fish sauce, and 1/2 teaspoon pepper.
• Prep the ginger: Peel and slice the ginger into small strips.
• Braise the fish:
  • Heat a pan and add 1 tablespoon of cooking oil, then fry the fish briefly for about 2 - 3 minutes over medium heat.
  • Add about 120ml of water, 1/2 tablespoon chicken powder, 1 tablespoon fish sauce, 1/2 tablespoon msg, 1 tablespoon dark soy sauce, and the sliced ginger. Braise for about 1 hour over low heat, then adjust the seasoning to taste, turn off the heat, and add some bird's eye chilies.
• Pro tips:
  • When braising the fish, do not cover the pan so that the fishy smell can evaporate.
  • Adjust the heat to keep the fish soft and prevent the sauce from drying out or burning.
  • After braising, do not leave too much sauce with the fish, as it will reduce the dish's flavor.
• Finished product: Braised carp with ginger will be very aromatic with the distinctive fragrance of ginger combined with delicious, tender fish meat, rich spices. Enjoy with hot rice on cold days!

Ingredients:

• 600g fresh snakehead fish
• 2 fresh chili peppers
• Sugar
• Pepper
• Scallions
• Ginger
• Fish sauce
• Cooking oil

Instructions:

• Clean the fish, cut off the head, and gut it without breaking the belly.
• Marinate with salt, chopped scallion heads, and mashed chili peppers.
• Slice the ginger.
• Heat cooking oil in a pan, fry the fish briefly, then remove and drain.
• Heat 3 teaspoons of water and 4 teaspoons of white sugar until the sugar turns golden, then quickly stir-fry the chopped scallions and ginger.
• Place the fish in a pot, sprinkle ginger on the surface of the fish, then bring to a boil, season with a little sugar, salt, fresh chili peppers, or chili powder if you prefer spicy.
• Add a little boiling water to the pot, then continue cooking over low heat.
• Adjust the seasoning according to taste.
• Cook until the sauce reduces, then turn off the heat and let the pot sit on the stove until serving.

Ingredients:

• 1 large snakehead fish
• Fresh scallions
• Fresh ginger leaves: 5 - 6 leaves
• Ginger: 100g or 1 small piece
• Lemongrass: 3 stalks, fresh
• Chilies: 2 fruits
• Chili powder: 1/3 teaspoon
• Dried purple onions, finely chopped
• Cooking spices
• Cooking oil

Instructions:

• Prepare ingredients:
  • Clean the snakehead fish, cut into suitable pieces, marinate with spices for about 25 minutes.
  • Clean the ginger, crush, and finely chop.
  • Clean the chilies, remove the stems, and crush.
  • Clean and finely chop the scallions.
  • Wash and cut the ginger leaves in half.
  • Clean the lemongrass, remove the tops, crush, and finely chop.

• Braising the fish:
  • Heat the cooking oil, add sugar to caramelize.
  • When the caramel turns dark brown, add the chopped dried purple onions, chili powder, and lemongrass, and quickly stir-fry.
  • When the onions become fragrant, add the snakehead fish, gently stir, flip, and turn the fish to evenly coat it with color.
  • Add ripe chilies, ginger, and ginger leaves to the pot, gently stir to avoid breaking the fish.
  • Add a bowl of hot water to the pot, cover tightly, and simmer over low heat.
  • Adjust the seasoning to taste.
  • Cook until the sauce thickens, then turn off the heat.
  • Sprinkle more chopped scallions into the pot.

Braised snakehead fish with ginger is a delicious dish, suitable for everyone's taste. In cold weather, enjoying such a warming dish is already wonderful. Wishing you success in making this enticing braised snakehead fish with ginger!