Explore the recipe for making flavorful braised catfish with fermented soybean paste

Catfish, known for its smooth skin, is a characteristic fish in the Mekong Delta region. What could be more wonderful than savoring aromatic braised catfish with fermented soybean paste for your family meal this weekend? 

Explore the recipe for making flavorful braised catfish with fermented soybean paste

Ingredients: 

- 240g catfish

- 60g fermented soybean paste

- Shallots, ginger

- Seasonings: Cooking oil, fish sauce, salt, seasoning powder, coconut water, ground pepper…

Instructions:

Step 1: Prepare the ingredients

- Clean the catfish bought from the market with lime juice. Then, cut into 1cm thick slices, marinate with 1 tablespoon of fish sauce and ground pepper for 30 minutes to absorb the flavor.

- Rinse and finely chop shallots and ginger.

Step 2: Prepare the braised catfish with fermented soybean paste

- Heat oil in a pan, sauté shallots until fragrant, then add fermented soybean paste and stir-fry with a little water. Wait for the paste to boil, adjust the seasoning to taste, then transfer to a bowl.

- Next, heat oil in a pan, lightly fry both sides of the catfish until firm.

- Then pour the fermented soybean paste into the pan, simmer over low heat until the paste thickens, coats the fish, and the fish is cooked through. Finally, add chopped shallots and ginger, simmer for about 2-3 minutes, then turn off the heat. Transfer to a plate and sprinkle with ground pepper. Your dish of braised catfish with fermented soybean paste is now complete.

Braised catfish with fermented soybean paste offers a rich, tender texture of catfish combined with a distinctive aroma and the rich sweetness of fermented soybean paste, making it a tempting choice for your family meal.

Source: Mytour

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Reference: Mytour Travel Guide