Top 10 Best Fish Stew Recipes with Ginger for a Family Meal

Ingredients:

• 0.5 kg of basa fish
• 1 small piece of ginger
• 1 small piece of turmeric root
• Onions, garlic, chili
• Seasonings: black pepper, fish sauce, sugar, seasoning powder

Instructions:

• Step 1:
  • Clean the basa fish, drain, and cut into bite-sized pieces. After draining, marinate with seasonings: onion, garlic, ginger, seasoning powder, pepper, chili, and fish sauce.
  • Peel the onion, garlic, and ginger, then crush part of them. Marinate the fish with the crushed onion, garlic, ginger, seasoning powder, pepper, and 2 tablespoons of fish sauce. Mix well to ensure the fish absorbs all the flavors. Let it marinate for about 45 minutes.
  • Slice the remaining ginger, onion, and garlic.

• Step 2:
  • Place the sliced ginger and onion at the bottom of the pot to prepare for cooking the fish, then layer the marinated fish on top and pour the marinade over it.
  • Place the pot on high heat. When the pot starts to boil, reduce the heat so the fish can cook and absorb the flavors. To get a golden-brown color, you can add caramelized sugar or turmeric powder. Simmer the fish until the liquid reduces, then add a pinch of pepper and turn off the heat.
  • The dish will have an irresistible aroma, with the spicy fragrance of ginger blending perfectly with the seasonings, resulting in a beautifully golden-brown fish that is absolutely delicious. With just a few simple steps, you can enjoy a delightful pot of fish stew for the family that makes for a satisfying meal.

Ingredients:

• 300g rohu fish
• 1 piece of ginger, 1 packet of fish stew seasoning, 1 chili, spring onions, crispy pork fat, cooking oil

Instructions:

• Clean the rohu fish, rub with salt to remove slime, rinse with water, and drain. Place the fish in a small bowl and marinate with the fish stew seasoning packet for about 15 minutes to allow the flavors to absorb.
• Clean and peel the ginger, then slice it thinly. Use a medium-sized clay pot and layer it with a slice of ginger, then the fish, followed by another layer of ginger on top. Add 2 tablespoons of cooking oil (or crispy pork fat) and ½ cup of water to the pot.
• Place the pot on the stove and bring it to a boil over high heat. Then reduce the heat and simmer the fish for about 45 minutes, or until the sauce thickens and the aroma fills the air. Turn off the heat. Clean and slice the spring onions. Serve the fish on a plate, garnished with spring onions and sliced chili. Enjoy with hot steamed rice.

Ingredients:

• 1 fresh and delicious giant catfish
• 1 piece of ginger, chopped, chopped onions, garlic, lemongrass

Instructions:

• First, clean the catfish thoroughly to remove the slime. Since giant catfish are slippery, wash them well. To ensure the fish is fresh and eliminate any fishy smell, rub the fish with salt and rinse it again. After cleaning, cut it into bite-sized pieces. Slice the ginger and crush the lemongrass with a knife.
• Next, marinate the fish for 15 minutes with fish sauce, seasoning powder, chopped onions, and MSG. Stir occasionally during marination to ensure the fish absorbs the flavors evenly.
• Before cooking, lightly fry the fish to keep it firm while stewing. Heat a pan with oil and fry the fish on both sides until golden, but not too crispy. Afterward, remove the fish and place it on a paper towel to absorb excess oil. Alternatively, you can wash the fish with warm water to help it firm up more.
• Prepare a clay pot for the stew. Heat a little oil and fry the onions until fragrant. Once the onions turn golden and aromatic, add the ginger, garlic, fish, and lemongrass into the pot. Pour in a cup of hot water, making sure to use warm or hot water instead of cold water to prevent the fish from becoming smelly.
• Simmer the stew on low heat until the sauce thickens. During cooking, avoid stirring the fish to prevent it from breaking apart. For a richer, creamier flavor, you can add a little coconut milk to the stew.

Ingredients:

• 1kg of carp fish
• 200g of ginger
• 1 packet of fish stew seasoning with ginger
• Black pepper, seasoning powder
• Seasoning powder, fish sauce, sugar

Instructions:

• Clean the carp by removing the scales and cutting it into bite-sized pieces. Marinate the fish with a little seasoning powder, 2 tablespoons of fish sauce, a pinch of sugar, black pepper, and seasoning powder, and let it soak in the flavors.
• Peel and clean the ginger, then crush it. Lightly sauté the ginger to release its fragrance.
• Take the fish stew seasoning packet, add a little water to mix, and pour it into the sautéed ginger. Next, add the marinated fish and cook on high heat for about 5 minutes, then add a small bowl of water. Reduce the heat and simmer until the liquid is almost reduced, and adjust the seasoning to taste.

Ingredients:

• 1 kg of snakehead fish (approximately 1 fish)
• 30 grams of ginger
• 4 shallots
• 2 chili peppers
• 2 spring onions
• 1 tablespoon of caramelized sauce
• 1 tablespoon of fish sauce
• 3 tablespoons of cooking oil
• A pinch of common seasonings

Instructions:

Prepare the ingredients:

• Peel the ginger, wash it thoroughly, and slice it thinly. Crush it in a mortar until finely minced.
• Peel and thinly slice the shallots. Clean the spring onions and cut them into 1-inch lengths.

Prepare and marinate the fish:

• To remove the fishy odor and slime, clean the snakehead fish by scraping off the scales, removing the gills, and cutting off the fins, tail, and internal organs.
• Rub the fish with salt and rinse it under cold water. Cut the fish into bite-sized pieces.
• Place the fish in a bowl, add 1 tablespoon of fish sauce, 1 tablespoon of seasoning powder, 1 tablespoon of sugar, and 1 tablespoon of caramelized sauce. Mix well and let it marinate for 10 minutes.

Fry the fish:

• Heat 3 tablespoons of cooking oil in a pan. Once the oil is hot, add the marinated fish and fry until golden and slightly crispy on both sides (about 3-4 minutes). Remove the fish from the pan.

Stew the fish:

• In a pot, spread half of the crushed ginger at the bottom, layer the fried fish on top, then add the sliced shallots and chili peppers.
• Spread the remaining crushed ginger on top of the fish, then add about 300 ml of water, enough to just cover the fish.
• Bring the pot to a boil over high heat, then cover, lower the heat, and simmer for about 30 minutes until the water reduces and the fish is fully cooked.
• Finally, add the chopped spring onions, cover the pot for 2 minutes, then turn off the heat.

Ingredients:

• 300 grams of mackerel
• 1 ginger root
• 2 chili peppers
• 2 sprigs of cilantro
• 200 ml of green tea
• 2 tablespoons of mayonnaise
• 1 tablespoon of cooking oil
• 1 tablespoon of fish sauce
• A pinch of common seasonings

Instructions:

Prepare the ingredients:

• Cut the mackerel into 1-inch pieces. To remove any fishy odor, soak the fish in rice wash water for about 15 minutes, then rinse it thoroughly and let it drain.
• Peel the ginger, slice it thinly, and crush it. Clean the chili peppers and smash them lightly with a knife.

Remove fishy odor from mackerel:

• To eliminate the fishy smell, soak the mackerel in a saltwater solution for 5 to 10 minutes, then rinse with fresh water.
• Alternatively, use ginger, which is highly effective at removing fishy odors. Cut ginger into thin slices, add to water, and soak the fish for about 5 minutes.

Marinate the fish:

• For the marinade, mix 1 tablespoon of mayonnaise, 1 tablespoon of fish sauce, 1/2 teaspoon of seasoning powder, 1/3 teaspoon of black pepper, and 1 teaspoon of sugar. Stir well until all the ingredients are dissolved.
• Pour the marinade over the fish and gently toss to coat all sides. Let it marinate for 30 minutes.

Stew the fish:

• Heat 1 tablespoon of cooking oil in a pot. Once the oil is hot, add 1 tablespoon of sugar to caramelize the fish. Stir until the sugar dissolves and avoid burning.
• Once the sugar turns light brown, add the sliced ginger and smashed chili peppers. Stir until the mixture turns a beautiful amber color, then place the marinated mackerel into the pot. Stir occasionally to ensure the fish is evenly coated with the sauce.
• After 10 minutes of stewing, add 200 ml of green tea and continue cooking. Add 1 tablespoon of mayonnaise and reduce the heat. Let the fish stew for another 15 minutes. Taste and adjust seasoning to your liking, then turn off the heat.

Ingredients:

• 300 grams of eel
• 3 stalks of lemongrass
• 2 ginger roots
• 1 turmeric leaf
• 5 cloves of garlic
• 2 chili peppers
• 1 lime
• 1 piece of ginger root
• 100 ml of soybean paste
• 2 tablespoons of cooking oil
• A pinch of seasoning powder/salt
• 100 ml of pickled mustard greens juice (or plain water)

Instructions:

Prepare the eel:

• Start by rubbing the eel with a little salt and squeezing the juice of one lime over it. Let it marinate for 5 minutes.
• Rinse the eel thoroughly with water to remove any remaining fishy smell.

Fry the eel:

• Before frying, sprinkle a little salt on the eel and toss it gently.
• Heat a frying pan with 2 tablespoons of oil. Add the eel to the pan and fry over medium heat.
• Flip the eel on both sides to avoid burning, then lower the heat and cook until the fish is done and slightly golden. Turn off the heat once the eel is perfectly fried.

Prepare the spice mixture:

• Peel and rinse the garlic, ginger, and turmeric. Set them aside to dry.
• Smash and finely chop the lemongrass, ginger, turmeric, garlic, and chili peppers. Then, slice the turmeric leaf into pieces.
• Place the chopped ginger, turmeric, garlic, and chili in a mortar and pound them until finely mashed.

Stew the eel:

• In a large pot, combine the pounded turmeric, ginger, garlic, and chili with 100 ml of pickled mustard greens juice and 100 ml of soybean paste. Add 4 teaspoons of salt and 1 teaspoon of seasoning powder.
• Bring the mixture to a gentle simmer. Once the water starts to boil, add the fried eel to the pot.
• Continue to cook the mixture, then add the chopped lemongrass and turmeric leaves. Let it simmer on low heat for another 15 minutes, allowing the eel to absorb the flavors. Turn off the heat when done.

Ingredients:

• 1 kg of carp
• 200 grams of pork belly
• 60 grams of fresh ginger root
• 60 grams of fresh lemongrass
• 50 grams of sugar
• Fish sauce, caramelized sauce, pepper, seasoning powder

Instructions:

• Step 1: Clean the carp, cut into pieces, and marinate with pepper, salt, sugar, fish sauce, soy sauce, lemongrass, and ginger for 15-20 minutes. Clean half of the ginger and crush it, while the other half is sliced thinly. Clean and slice the lemongrass and ginger.
• Step 2: Clean the pork belly, cut into small pieces, and marinate with pepper, salt, and caramelized sauce.
• Step 3: In a heavy-bottomed pot, layer the ingredients in this order: ginger, lemongrass, carp, and pork. Add caramelized sauce and bring to a boil for 5-10 minutes. Then, pour in strong green tea to submerge the fish.
• Step 4: Let it simmer on low heat until the water reduces and the fish is cooked. Once the water evaporates, sprinkle with pepper and serve hot.

Ingredients:

• 500 grams of giant carp
• 150 grams of pork belly
• Fresh ginger
• 3-4 stalks of lemongrass, 1 piece of ginger
• Shallots
• Fresh chili peppers
• Seasoning: fish sauce, seasoning powder, sugar, pepper, caramelized sauce, MSG
• 3-4 dried shiitake mushrooms
• A cup of green tea leaves

Preparation:

• Preparing the ingredients:
  • There are various types of carp you can use for this stewed dish, such as grass carp or black carp.
  • Use a knife to remove the fish scales, make a long incision along the belly, remove the internal organs, gills, fins, and tail. Then, rub the fish body with lemon juice, salt, or vinegar to clean the fish and eliminate the fishy smell.
  • Rinse thoroughly with warm water 2-3 times to firm up the fish.
  • Cut the fish into pieces, about two finger lengths.
  • For the pork belly, clean and cut it into small pieces.
  • Ginger: Peel and clean it, then slice it thinly. Take half of the ginger and grind it into a paste for marinating the fish.
  • Lemongrass and ginger: Peel the outer layers of lemongrass, crush the stalks and chop finely, then cut the remaining stalks into pieces. Peel and crush the ginger, then chop finely.
  • Shallots and chili: Peel and crush the shallots, chop finely. Slice the chili peppers.
  • Dried shiitake mushrooms: Soak them in hot water to soften, then clean them.
  • Seasoning: Fish sauce, sugar, seasoning powder, MSG, pepper, oyster sauce, caramelized sauce.

Cooking the Stewed Fish:

• Step 1: Marinate the fish:
  • Place the fish and pork belly into a large bowl. Begin adding the seasonings.
  • The seasonings include the ground ginger, chopped shallots, chopped lemongrass, and ginger, along with minced chili. Add 2 tablespoons of fish sauce, 1 tablespoon of sugar, 1.5 tablespoons of seasoning powder, 3/4 tablespoon of seasoning mix, 3 tablespoons of caramelized sauce, a pinch of pepper, and a little oyster sauce.
  • Stir the fish with chopsticks to ensure all the ingredients are evenly mixed. Marinate for 15-20 minutes, stirring occasionally.
• Step 2: Stew the fish:
  • Use a thick-bottomed pot for cooking to prevent burning. If you have a clay pot, it's the ideal choice.
  • Layer slices of ginger to cover the bottom of the pot, followed by several stalks of lemongrass cut into pieces.
  • Carefully arrange the fish around the pot and top with the pork belly. Add a few dried shiitake mushrooms and pour the marinade evenly over the ingredients.
  • Put the pot on the stove and heat it until it starts boiling. Once the fish firms up, add water to just cover the fish. Continue boiling, then lower the heat and let it simmer. Add a cup of strong green tea to help eliminate any fishy smell while keeping the flavor intact.
  • Throughout the simmering process, use a spoon to ladle the stew liquid over the fish to infuse it with flavor. Avoid stirring the fish to prevent breaking the pieces. Add a bit more fish sauce to enhance the aroma and adjust the seasoning to taste.

• Step 3: Finalize the dish:
  • Simmer for 30-45 minutes until the liquid reduces and thickens. Once done, remove from heat.
  • Your delicious stewed carp is now ready to enjoy with the authentic traditional flavor.

Ingredients:

• 500 grams of mackerel
• Fresh ginger, fresh lemongrass, garlic, chili peppers, ground ginger, black pepper, fresh lemon
• Fish sauce, sugar, coconut cream concentrate, cooking oil

Instructions:

• Clean the mackerel by removing the head and cutting it into bite-sized pieces. Rub the ground ginger onto each piece of fish to let the flavors soak in and eliminate any fishy odor.
• Slice the fresh ginger, crush the garlic, and slice the lemongrass and chili peppers separately.
• Place a portion of ginger, lemongrass, and garlic at the bottom of a pot. Then, add the marinated mackerel on top. Layer the remaining ginger, lemongrass, and garlic over the fish.
• Marinate the fish with coconut cream concentrate, fish sauce, sugar, one tablespoon of cooking oil, and one tablespoon of lemon juice. Let it sit for 30 minutes to allow the flavors to infuse.
• Put the pot on the stove and cook over high heat for about 20 minutes until the fish is cooked through, then turn off the heat. Let the fish cool but keep the pot's contents slightly watery. Place the pot in the refrigerator to chill.
• When ready to serve, heat the pot on the stove over high heat, and adjust the seasoning as needed.
• This two-step cooking method ensures the fish absorbs the flavors evenly, without much cooking time, but the fish remains firm and fragrant.
• Continue cooking until the liquid reduces and the fish is fully coated with a glossy, brown color. You can add a pinch of pepper in the final step.
• Add fresh chili peppers if you like it spicy.
• This dish pairs perfectly with white rice, especially on cool, rainy days.