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1. Braised Nục Fish with Tomato
Braised Nục fish with tomato is a rustic dish from the Central Highlands of Vietnam, bursting with flavor. This dish is prepared with three main ingredients: Nục fish, tomatoes, and coconut water. The tomato sauce helps reduce the fishy taste and stimulates the palate. Coconut water tenderizes the fish bones, making the flesh sweeter and more flavorful.
Ingredients:
- Nục fish: 700g
- White sugar: 5 teaspoons
- Coconut water: 1/2 liter
- Shallots: 1 bulb
- Garlic: 1 bulb
- Salt: 2 teaspoons
- Fish sauce: 2 tablespoons
- Tomatoes: 3
- Tomato paste: 1 jar
- Spring onions, chili, pepper
Instructions:
- Clean and cut the Nục fish into bite-sized pieces. Wash the tomatoes and dice them. Crush the tips of the spring onions.
- It is recommended to use a pressure cooker to save time. The fish will be tender and boneless like canned fish, which enhances the taste.
- Heat some cooking oil in a pan. Once the oil is hot, lightly fry the dried Nục fish for about 10 minutes until the flesh is firm. Avoid frying until crispy, as the aim of this dish is to make the fish tender and boneless.
- After lightly frying the fish, transfer them to a large pot just enough for braising. Add 0.5 liters of fresh coconut water to the pot, ensuring the fish pieces are submerged, and braise for about 30 minutes until the fish is tender.
- Heat some cooking oil in a pan, add the diced tomatoes, and stir-fry for about 5 minutes (note to use just enough oil to stir-fry the tomatoes). Then add 100ml of water and continue cooking.
- Once the tomatoes are completely mashed, add a jar of tomato paste and cook for another 10 minutes. Season to taste with 2 teaspoons of salt, 5 tablespoons of sugar, 2 tablespoons of fish sauce, some chopped shallots, and chili.
- To save time, you can prepare the tomato sauce while braising the fish with coconut water. You may omit the tomato paste; it's not mandatory. However, adding it will enhance the flavor of the dish.
- After braising the Nục fish with coconut water for over 30 minutes, add the prepared tomato sauce and continue braising for another 30–45 minutes, until the liquid reduces to about half of the initial coconut water, and the sauce thickens to the desired consistency.
Finally, garnish with some chili, crushed spring onions, and pepper to the braised fish pot to make the dish more visually appealing and flavorful. This dish is best enjoyed with hot rice.
2. Crispy Fried Nục Fish
Delicious spicy garlic chili stewed lizard fish is a perfect dish to enjoy on chilly days. Follow the recipe below to treat your family.
Ingredients:
- Fresh lizard fish: 500g
- Coconut meat: 1
- Garlic: 2 cloves
- Chili: 2
- Seasonings: broth mix, sugar, salt, fish sauce, ground pepper, cooking oil.
Ingredients:
- 0.5 kg lizard fish
- 1 sour tamarind fruit
- 1 tomato
- Fish sauce, salt, sugar
- Dried shallots, scallions
- 1 tbsp cornstarch
Instructions:
1. Clean the fish, remove guts, wash thoroughly, then score lightly on the body. Add a small spoon of salt, rub evenly on the fish, let sit for about 15 minutes or longer to marinate. Wash and chop tomatoes. Wash and chop scallions. Crush white shallots.
2. Heat cooking oil in a pan, fry the fish until golden on both sides, then remove and drain excess oil.
3. Put tamarind in a bowl, add some boiling water, mash and strain to get tamarind juice.
4. Heat two spoons of cooking oil in a pan, sauté dried shallots and crushed shallots until fragrant, then add tomatoes, tamarind juice, 2 tablespoons of fish sauce, 2 tablespoons of sugar, and scallions. Simmer until the tomatoes are soft and the mixture thickens slightly. Add some filtered water if the sauce is too dry. Add the fish to the sauce, cover, and simmer for about 5 minutes on each side until the tamarind sauce thickens. Serve the fish and sauce on a plate, this dish is best enjoyed with hot rice.
Indulge in the savory goodness of Galangal Braised Lizard Fish
Delight in the unique flavor of Galangal Braised Lizard Fish, a quintessential dish in Vietnamese cuisine. The salty, rich taste of fish, combined with the aromatic flavor of galangal, creates an unforgettable culinary experience.
Discover the flavorful essence of Braised Lizard Fish with Pork Belly
Savor the tantalizing Braised Lizard Fish with Pork Belly
Discover the savory delight of Pineapple Braised Lizard Fish
Savor the mouthwatering Pineapple Braised Lizard Fish
Discover the flavorful Steamed Lizard Fish with Onions
Prepare the Ingredients:
Prepare Ingredients: 400g fresh nục fish, 300g pork belly, 300g fresh bamboo shoots, 300ml coconut water, 5 bulbs of shallots, 2 stalks of spring onions, 6 hot chilies, 10g seasoning (fish sauce, sugar, broth mix, salt, ground pepper)
Preparation Steps:
Ingredients: 1 silver carp, 3 lemongrass stalks, chopped spring onions, seasoning (five-spice powder, oyster sauce, sugar, salt, cooking oil, ground chili)
Preparation Steps:
