Guide to Cooking Delicious Braised Orange Roughy with Eggplant

Tired of the same old traditional braised fish dishes? Looking to add a twist to your meals? Mytour suggests trying our simple yet incredibly fragrant braised orange roughy with eggplant, guaranteed to tantalize your taste buds.

Guide to Cooking Delicious Braised Orange Roughy with Eggplant

Ingredients:

- 2 pieces of orange roughy fish

- 2 tomatoes

- Purple onions, spring onions, red chilies

- Seasonings: salt, MSG, cooking oil, etc.

Preparation of Ingredients:

- Clean the orange roughy fish thoroughly and soak in saltwater for 30 minutes to firm up the flesh, preventing it from breaking when frying.

- Dice the tomatoes, finely chop the purple onions, finely slice the spring onions, finely chop the red chilies.

How to Cook Braised Orange Roughy with Eggplant:

- Heat oil in a pan, turn on the stove and wait for the oil to heat up, then fry the orange roughy until lightly golden on both sides.

- Sauté the finely chopped purple onions until fragrant, add the diced tomatoes and cook. Add 50ml of broth or fresh coconut water and simmer over low heat until the sauce thickens. Season with a teaspoon of salt, half a teaspoon of MSG, and some sliced red chilies.

- Add the fried fish to the sauce, simmer over low heat for 5-10 minutes, then the braised orange roughy with eggplant dish is ready. Garnish with spring onions and cilantro to enhance its appearance.

Braised orange roughy with eggplant features beautifully golden-brown fish with tender, flavorful meat soaked in spices, complemented by a hint of light acidity from the tomatoes. You can also use tuna, basa fish, or tuna for this recipe, all of which work well.

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Reference: Mytour Travel Handbook