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The crispy and textured fish heart, combined with the tangy pickled mustard greens and the aromatic blend of ginger, cilantro, and green onions, creates an irresistibly delicious dish of stir-fried fish heart with pickled mustard greens.
Stir-fried fish stomach with pickled mustard greens is a familiar dish, but not many know that using fish stomach instead of pork belly adds a unique and delightful twist. Today, PasGo will guide you in making this mouthwatering and intriguing stir-fried fish stomach with pickled mustard greens.
Ingredients for stir-fried fish stomach with pickled mustard greens:
(Serving for 4)
- Basa fish stomach or Catfish stomach: 250g
- Pickled mustard greens: 500g
- Green onions: 1 bunch
- Purple onions: 1 bulb
- Ginger: 2 branches
- Cilantro: a small handful
- Spicy chili: 1 piece
- White wine
- Seasonings: fish sauce, salt, seasoning powder, pepper, vinegar
Pro Tip:
- You can find packaged fish stomach at large supermarkets or reputable seafood stores.
- Using plenty of pickled mustard greens stems will significantly enhance the dish's flavor.
- Depending on your taste preferences, you can adjust the amount of chili and pickled mustard greens.
How to Cook Stir-Fried Fish Heart with Pickled Mustard Greens:
Step 1: Prepare the Ingredients
- Gently massage the fish stomach with a pinch of coarse salt, 1 tablespoon of vinegar, and 1 tablespoon of white wine. Rinse it with cold water 2 to 3 times until clean. Then, drain the stomach and set it aside.
- Remove the sourness from the pickled mustard greens or use it for homemade pickling. Rinse the pickled mustard greens with cold water to reduce the acidity, then drain.
- Peel and finely chop the purple onions. Scrape and wash the ginger, then crush it.
- Clean the shallots, cilantro leaves, removing any wilted ones, and chop them finely. Rinse the chili, then slice it.
Step 2: Sauté Fish Stomach with Pickled Mustard Greens
- Sauté fragrant purple onions in hot oil. Add the fish stomach and stir until it firms up. Sprinkle ½ teaspoon of salt and 1 teaspoon of seasoning powder, stir well, then transfer the fish stomach to a separate plate.
- Add a bit more cooking oil to the pan, heat it, then add the pickled mustard greens. Sprinkle ½ teaspoon of salt and sauté over low heat until the mustard greens are tender. Transfer the fish stomach back to the pan, sauté for about 2 minutes, then add shallots, cilantro leaves, chili, and ginger, stir well. Season to taste and turn off the heat.
Step 3: Complete
- Serve the stir-fried fish stomach with pickled mustard greens on a plate, sprinkle some black pepper, garnish with a few sprigs of cilantro for a visually appealing presentation. Enjoy it immediately with hot rice or as a delightful appetizer.
The complete stir-fried fish stomach with pickled mustard greens has a sweet aroma and a crispy texture, the combination of fish stomach with the gentle sourness of pickled mustard greens, the spiciness of chili, black pepper, and the rich fragrance of ginger, garlic, and cilantro.
Not only delicious, but this dish is also exceptionally nutritious due to the fish stomach's high content of omega-3 and omega-6 fatty acids, supporting brain development and preventing aging. Add this stir-fried fish stomach with pickled mustard greens to your family's menu, and it will undoubtedly make your dining table more enticing. Wishing you and your family delightful meals!
Compiled by Thanh Mai – PasGo.vn
