Top 10 Best Croaker Fish Dishes You Should Try

Ingredients:

• 500g croaker fish
• 300g pickled mustard greens
• 3 shallots
• 2 tomatoes
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• Sunflower oil or cooking oil

Instructions:

• Step 1: Preparation:
  • Clean the croaker, remove its guts, and scale it. Soak the fish in diluted vinegar or lemon water for 5 minutes, rinse it thoroughly with clean water.
  • Wash the pickled mustard greens, cut them into bite-sized pieces.
  • Peeled shallots, finely chopped.
  • Marinate the fish with 1 tablespoon fish sauce, 1 tablespoon sugar, 1 teaspoon seasoning powder, ¼ teaspoon salt, and chopped shallots for about 15 minutes to allow the fish to absorb the flavors.
• Step 2: Sauté the pickled mustard greens: Heat oil in a pan and sauté shallots until fragrant. Add tomatoes and sauté until soft, then add the pickled mustard greens and continue sautéing.
• Step 3: Braise the fish:
  • Place the marinated fish in a pot, add fish sauce, sugar, and seasoning to taste.
  • Pour hot water into the pot. Cover the pot and cook on high heat to allow the fish and mustard greens to absorb the seasoning. When the liquid reduces and becomes slightly thick, the dish is ready to serve as a quick-cooked braised fish. Alternatively, let it cool for 2 hours, then add more water and cook on low heat for 8 more hours until the bones soften and the fish becomes tender and firm.
• Pair it with freshly cooked rice, and enjoy the spicy and aromatic flavors of the fish braised with pickled mustard greens. This dish evokes the taste of home, with the added kick of pepper and fresh chili that everyone will love. Enjoy your meal and good luck with preparing this croaker dish on cold days!

Ingredients:

• 600g croaker fish
• 100g shallots
• 1 bulb garlic
• 100g bird’s eye chili
• 10g salt
• 10g fish sauce
• 10g seasoning powder
• 10g sugar
• 10g monosodium glutamate
• 10g turmeric powder
• 10g black pepper

Instructions:

• Prepare and marinate the croaker:
  • Clean the croaker by removing the guts, cutting off the gills, and gently rubbing salt or lemon on the body of the fish.
  • Wash the fish with vinegar and rinse it with clean water 1-2 times, then place it in a colander to drain.
  • Once the fish is dry, marinate it with 1/3 tablespoon salt, 1/3 tablespoon seasoning powder, 1/4 tablespoon monosodium glutamate, 1/2 tablespoon sugar, 1 tablespoon fish sauce, and 1/3 tablespoon turmeric powder.
  • Mix the fish well and let it marinate for 30 minutes to absorb the flavors.
• Prepare other ingredients: Peel and wash the shallots and garlic, then chop them finely.
• Braise the fish:
  • Heat a pan on the stove and add 2 tablespoons of sugar and 3 tablespoons of cooking oil. Stir until the sugar thickens, then add the chopped shallots and garlic to sauté until fragrant.
  • Next, add the marinated fish into the pan, and stir to coat the fish with the caramelized sugar mixture. Once the fish begins to firm up, add warm water to just cover the fish, lower the heat, and continue braising.
  • Once the liquid thickens and reduces, add 2 tablespoons of fish sauce, the chopped chilies, and 1/2 teaspoon of black pepper. Braise for another 5 minutes before turning off the heat.
  • Tip: For extra spice, you can finely chop the bird’s eye chili or crush it before adding it to the pot. Coconut water can be substituted for plain water to enhance the fragrance and richness of the dish.
• Result: The turmeric-braised croaker will have tender, juicy, and firm meat, perfectly paired with the aromatic flavor of turmeric and the spicy kick of bird’s eye chili. Served with a bowl of hot rice, it’s a perfect meal.

Ingredients:

• Croaker fish
• Green onions, cilantro, parsley
• 1 medium onion, 5 shallots, 1 small piece of ginger
• 100g pork fat
• 100g rice, 50g sticky rice
• Chili peppers
• Seasonings: salt, seasoning powder, monosodium glutamate, ground pepper, chili powder, fish sauce

Instructions:

• Prepare the ingredients for the porridge:
  • Shallots: Clean and finely chop;
  • Fresh ginger: Peel, wash, and cut into strips;
  • Onion: Peel, wash, and slice thinly;
  • Green onions, cilantro, parsley: Wash and trim, cut the green onion stems into 3cm sections and chop the rest finely;
  • Chili peppers: Wash, remove stems, and slice. Reserve half for mixing with 5 tablespoons of fish sauce to serve alongside the porridge for extra flavor.
  • Clean the croaker by removing scales and washing;
  • Wash the rice and sticky rice well;
  • Clean the pork fat, cut into cubes, boil, and fry to get crispy fat. The rendered pork fat should be used to sauté the shallots and a tablespoon of chili powder to give the dish color.
• Step 1: Boil the fish and remove the meat:
  • Once the fish is cooked, remove and let it cool before carefully separating the meat from the bones. Be sure to remove all bones.
  • After deboning, season the fish meat with a bit of seasoning for extra flavor.
• Step 2: Sauté the fish meat:
  • Heat some oil and sauté the shallots, then add the fish meat to stir-fry until golden brown.
  • Stir continuously, adding a little seasoning to taste. I prefer it a bit more seasoned, as it complements the porridge. When the fish turns golden, remove from heat and sprinkle some pepper.
• Step 3: Cook the porridge:
  • Rinse the rice and sticky rice thoroughly, drain, and place in a pot with water that nearly covers the rice.
  • Cover the pot, bring the water to a boil, then reduce the heat, leaving the lid slightly open. Simmer the porridge until it's soft. Be careful not to let the porridge overflow.
• Step 4: Combine the fish with the porridge:
  • Once the porridge is fully cooked, add 1/3 of the sautéed fish to the pot and stir well. Adjust the seasoning, but make it a bit lighter since the fish is already seasoned.
  • Serve the hot porridge in bowls, garnish with fried shallots, chopped green onions, parsley, a bit of sautéed fish, and some pepper. Enjoy while hot!

Ingredients:

• 8 Croaker fish
• 2 chilies (crushed)
• 3 cloves of garlic (crushed)
• 50g ripe tamarind
• 2 tablespoons fish sauce
• 50ml cooking oil
• Common seasonings (MSG, sugar, salt)

Instructions:

• Prepare the Croaker fish:
  • Start by removing the gills and tail from the fish. Rinse thoroughly and soak the fish in a saltwater solution for about 10 minutes, then rinse again with clean water.
  • Heat 50ml of oil in a pan, add the crushed garlic and sauté until fragrant, then fry the croaker fish on medium heat, turning them every few minutes until golden brown (approximately 5-7 minutes).

• Make the tamarind dipping sauce:
  • In a bowl, mix the sautéed garlic, crushed chilies, 2 teaspoons of sugar, ½ teaspoon of MSG, 50g of ripe tamarind, 2 tablespoons of fish sauce, and 2 tablespoons of hot water. Stir well.
• Final Result:
  • Enjoy the crispy fried croaker fish, tender and juicy inside, paired with the tangy and spicy tamarind dipping sauce. This makes a perfect addition to any family meal!

Ingredients:

• 6 Croaker fish
• 3 cloves of garlic
• 2 hot chili peppers
• 1 lime
• 50g lettuce
• 100g fresh herbs (perilla/basil/ Vietnamese mint/ wild betel leaf/...)
• 3 cucumbers
• 1 tablespoon sugar
• 1/3 teaspoon MSG
• 4 tablespoons fish sauce
• Some salt

Instructions:

• Prepare the fish:
  • Remove the fish's intestines, cut off the gills, and rub the body with salt or lime.
  • Rinse the fish with vinegar, then wash again 1-2 times with clean water, and place on a rack to drain.
• Grill the fish:
  • Place the grilling rack over the charcoal stove, arrange the fish on it, and grill for 10-15 minutes. Flip the fish over and continue grilling for another 10 minutes until cooked through.
• Prepare the accompanying herbs:
  • Wash and separate the lettuce leaves, discarding any wilted or damaged leaves. Rinse the lettuce with cold water and drain.
  • Pick fresh herbs such as perilla, basil, mint, or wild betel leaf, rinse thoroughly, and let them drain.
  • Peel the cucumbers and slice them into bite-sized pieces.

• Make the dipping sauce:
  • Crush garlic and chili peppers in a mortar.
  • Cut the lime into quarters, squeeze the juice into a bowl. Add 1 tablespoon sugar and 1/3 teaspoon MSG, stir until dissolved.
  • Add 2 tablespoons water, 4 tablespoons fish sauce, and the garlic-chili mixture to the bowl, and stir well.
• Final result:
  • With just a few simple steps, you can make delicious grilled croaker fish. The fish is sweet and firm, served with rice or rice paper and fresh herbs, and dipped in a tangy and spicy fish sauce. It’s an irresistible dish, so don't hesitate to try it out!

Ingredients:

• 5 Croaker fish (500g)
• 5 green tamarind fruits
• 1 bulb of garlic
• 1 shallot
• 8 chili peppers
• 1 tablespoon coconut caramel sauce
• 3 tablespoons fish sauce
• 2 tablespoons seasoning powder
• 2 tablespoons cooking oil
• Some common spices

Instructions:

Prepare the fish:

• After buying the fish, use a knife to remove the fins and scrape off the scales.
• Then, use scissors to cut open the belly of the fish and remove the internal organs to ensure there’s no fishy odor when braising.
• Be careful when cutting the belly to avoid breaking the fish eggs.
• Remove any dark membrane or blood inside the fish body.

Prepare the other ingredients:

• Peel the shallot, wash it, and slice it thinly. Peel the garlic, wash it, and finely chop it.
• Wash and chop the chili peppers. Peel the tamarind, wash it, and cut it into small pieces.

Marinate the fish:

• Once the fish is dry, marinate it with the chopped garlic and chili peppers.
• Add 1/3 tablespoon of salt, 1/2 tablespoon seasoning powder, 1/4 tablespoon MSG, 1/2 tablespoon sugar, 1 tablespoon fish sauce, and 1 tablespoon coconut caramel sauce.
• Add 3-4 tamarind pieces (you can leave them whole if you prefer). Stir the fish and tamarind with all the spices well.
• Let the fish marinate for 20-30 minutes to absorb the flavors.

Braised the fish:

• Heat 1 tablespoon of cooking oil in a pot. Once the oil is hot, add the chopped shallots and garlic. Stir-fry until golden brown and fragrant.
• When the garlic and shallots are fragrant, add the marinated fish. Gently flip the fish to ensure both sides absorb the spices evenly.
• Add 2-3 chili peppers to the pot to reduce the fishy smell and enhance the flavor of the dish.
• Once the fish starts to firm up, add enough water to cover the fish (about 2 cups). Once the water boils, reduce the heat and adjust the seasoning to your taste.
• Braise for about 15 minutes until the fish is cooked through, the sauce thickens, and the flavors have fully absorbed. Turn off the heat and serve. You can adjust the seasoning before serving.

Ingredients:

• 1 kg Snapper
• 1 Pineapple (diced)
• 5 cloves Garlic
• 5 stalks Green Onion
• 2 Chili Peppers
• 500 ml Fresh Coconut Water
• 1 Lemon
• 50 grams Sugar Cane
• 2 tablespoons Fish Sauce
• 1 tablespoon Seasoning Powder
• 1 tablespoon Salt

Instructions:

Prepare the Snapper:

• Start by using scissors to trim the fins, tail, gills, and remove the gut. Rinse it well under cold water.
• To remove the fishy smell, dissolve 1 tablespoon of salt into 1 liter of water, squeeze in the juice of 1 lemon, and soak the snapper in this solution for 10 minutes. Rub the fish to remove any slime.
• Rinse again and set aside to dry.

Prepare the other ingredients:

• If possible, ask the vendor to peel and remove the eyes from the pineapple. At home, rinse it and slice the fruit into quarters.
• Remove the core and cut the pineapple into thin slices.
• Peel the garlic, slice the chili peppers, and cut the green onion into segments, separating the bulb and leaves.

Season the fish:

• In a mortar, add sliced chili peppers, garlic, sugar cane, green onion bulbs, and 1 tablespoon of salt. Use a pestle to grind it all into a smooth paste for marinating the fish.
• Coat the snapper with this mixture, making sure to marinate it for about 20 minutes so the flavors infuse.

Cook the snapper:

• In a pot, pour in 500 ml of coconut water and add 100 ml of fresh water. Bring it to a boil over medium heat.
• Once it boils, add the pineapple and cook for about 5 minutes to release the sweetness, then gently add the marinated snapper and cover. Let it simmer for 30 minutes.
• Add 2 tablespoons of fish sauce and 1 tablespoon of seasoning powder. Stir gently so that the flavors mix. Continue cooking for another 10 minutes until the sauce thickens slightly.
• Adjust the seasoning to taste, add green onion leaves, and turn off the heat.

Ingredients:

• 600g Snapper
• 500ml Fresh Coconut Water
• 3 Ginger Leaves
• 3 Chili Peppers
• 2 teaspoons Minced Garlic
• 3 teaspoons Caramel Sauce
• 3 tablespoons Fish Sauce
• 1/2 teaspoon Sichuan Pepper
• Lime Juice
• 1 teaspoon Cooking Oil
• Common Seasonings (Salt, Pepper, Sugar, MSG)

Instructions:

• Prepare the Snapper:
  • Clean the snapper by scaling, removing the gills and innards, washing thoroughly, and cutting into bite-sized pieces. To remove the fishy smell, rub the fish with salt and lime juice, rinse, and let it drain.
• Marinate the Snapper:
  • Marinate the fish with 1 teaspoon salt, 1/2 teaspoon pepper, 3 teaspoons caramel sauce, 1/2 teaspoon MSG, 1 tablespoon sugar, and 3 tablespoons fish sauce.
  • Add 1/2 teaspoon ground Sichuan pepper, 1 teaspoon minced garlic, and 1 teaspoon cooking oil, then mix well and let it marinate for 15 minutes.

• Cook the Snapper:
  • Place a clay pot on the stove and add some ginger leaves at the bottom. Layer the marinated fish in the pot, then add 3 chili peppers and the marinating sauce.
  • Turn on high heat to sear the fish, then add 500ml coconut water and bring it to a boil.
  • Once the coconut water boils for about 5 minutes, reduce the heat and simmer until the liquid reduces, adjusting seasoning to taste.
  • Add 2 teaspoons pepper and simmer for another 10 minutes before adding finely chopped spring onions, then turn off the heat.

• Result:
  • The Braised Snapper with Pepper is hot and fragrant with Sichuan pepper, the fish meat is tender and juicy, and the aroma of ginger leaves and Sichuan pepper makes it irresistible.
  • Serve with hot rice for a satisfying meal.

Ingredients:

• 300g Croaker fish
• 4 tomatoes
• Fresh dill
• 1 pack of Knorr Fish Soup Seasoning
• Spring onions, chili peppers
• Cooking oil
• Water

Instructions:

• Clean the fish, wash thoroughly, drain, and cut into halves.
• Wash and cut tomatoes into wedges.
• Wash the dill and remove the stems, then set aside to drain.
• Wash the spring onions and cut into sections.
• Heat oil in a pan and fry the fish lightly, then set aside.
• In a pot, sauté the spring onion until fragrant, then add one tomato and cook until golden. Season the broth.
• Add the fried fish to the pot with 4 cups of water, bring to a boil. Add the remaining tomatoes, the rest of the Knorr Fish Soup Seasoning, and the dill at the end. Turn off the heat.
• Serve the soup hot with steamed rice.
• The hot soup, with its tangy tomato flavor and sweet broth infused with the aroma of dill, is a truly appetizing dish for your meal.

Ingredients:

• 1.5 kg Croaker fish
• 1 tomato
• 500 ml coconut water
• 5 stalks of spring onion
• 1 green chili pepper
• 100g fermented soybeans
• 50g ketchup
• 3 shallots
• 1 tsp chili paste
• 1 tsp fish sauce
• 2 tbsp cooking oil
• Seasoning (salt, pepper, sugar, stock powder, MSG)

Instructions:

• Prepare the fish:
  • Clean the fish by removing the fins, gills, and internal organs. Scale the fish.
  • Rinse the fish, then soak it in a mild saltwater solution for 10 minutes before washing it again in clean water. Set aside to drain.
• Prepare the other ingredients:
  • Wash the tomato and cut it into wedges. Peel and chop the shallots.
  • Rinse and chop the spring onions, separating the green tops and white parts.

• Marinate the fish:
  • Place the fish in a bowl and season with 1 tbsp sugar, 1/2 tsp MSG, 1/2 tsp stock powder, 1/2 tsp salt, and 1 tsp fish sauce.
  • Add 1 tsp chili paste, 50g ketchup, 50g fermented soybeans, the white parts of the spring onions, and sliced shallots. Mix well and let the fish marinate for 30 minutes.

• Cook the fish:
  • Heat a pot on medium heat, add 2 tbsp oil, and sauté the shallots until fragrant.
  • Once fragrant, add the tomatoes and stir-fry them. Then, add 50g fermented soybeans and 500ml coconut water, bringing it to a boil.
  • Once the coconut water boils, add the marinated fish to the pot, simmer on low heat. Add 1 tsp black pepper and 1 green chili pepper. Let the fish braise for 30 minutes until cooked.
  • Adjust the seasoning to taste and add chopped spring onion tops. Stir gently and turn off the heat.

• Result: The dish of braised croaker fish with fermented soybeans smells amazing and looks very appetizing. The firm and sweet fish meat blends perfectly with the rich and flavorful braising liquid, offering a delicious and aromatic taste.