Top 10 Most Delicious and Irresistible Braised Fish with Bamboo Shoots Recipes

Ingredients:

• 2-3 slices of fresh tuna for a 4-person meal.
• Sour bamboo shoots or fresh bamboo shoots, boiled to taste, about 200g.
• Seasonings, chili, onions, etc.

Instructions:

• Clean the fish and marinate with a tablespoon of minced garlic, half a teaspoon of salt, sugar, a little fish sauce, and pepper. Let it sit for about 15 minutes to absorb the flavors.
• Wash the sour bamboo shoots, cut into bite-sized pieces.
• Heat a pan with about two tablespoons of cooking oil and sauté the garlic until fragrant. Add the fish and braise gently until evenly cooked.
• Sauté the bamboo shoots with some sugar and fish sauce, then stir well and add them to the pan with the fish. Continue simmering on low heat until the sauce thickens and reduces.
• Chop some fresh chili and add it to the pan, sprinkling a little more pepper before turning off the heat. Serve the fish with hot rice.

Ingredients:

• 1 whole carp
• 500g sour bamboo shoots
• 1 tomato
• 3 stalks of spring onions
• 3 stalks of dill
• 1 shallot
• 1/2 piece of ginger
• 1 small chili
• 2 tablespoons of fish sauce
• 2 tablespoons of oyster sauce
• 200ml cooking oil
• Common seasonings (seasoning powder, pepper, salt)

Instructions:

• Prepare the carp:
  • Clean the carp by removing the gills and fins, scraping off the scales, gutting the fish, and rinsing it well under running water.
  • Cut the fish into 2-3 finger-width slices and place them in a bowl with 1 tablespoon of salt. Rub the salt evenly onto the fish.
  • Rinse the fish thoroughly to remove all slime and blood.

• Prepare the other ingredients:
  • Slice the shallot and ginger thinly. Wash the tomato and cut it into wedges.
  • Clean the spring onions and dill, then cut them into 1-inch pieces.
  • If using sour bamboo shoots, rinse them several times to reduce the sourness, then squeeze out the excess water. If using mild bamboo shoots, just squeeze out the water.
• Fry the fish:
  • Heat oil in a pan until it’s hot, then fry the fish on low heat until golden brown and cooked through. Remove the fish and place it on paper towels to drain excess oil.
• Stir-fry the ingredients:
  • Heat 2 tablespoons of oil in a pan, then sauté the shallot and ginger until fragrant. Add the tomato and stir-fry briefly.
  • Next, add the bamboo shoots and season with 1/2 tablespoon of seasoning powder, 2 tablespoons of fish sauce, 2 tablespoons of oyster sauce, and 1/2 tablespoon of pepper. Stir well.
• Braised fish:
  • Add 300ml of water to the pan. Once the water boils, add the fried fish and simmer on low heat for about 20 minutes. Taste and adjust seasoning as necessary, then add the spring onions, dill, and chili. Turn off the heat to finish the dish.
• Final product:
  • This dish of braised carp with sour bamboo shoots is simple yet promises an irresistible flavor with tender, fatty fish, crunchy sour bamboo shoots, and a rich, savory broth. Serve it with hot rice for the best experience!

Ingredients:

• 400g bamboo shoots
• 1 saba fish (about 400-500g)
• 3 stalks of spring onions
• 2 chili peppers
• 4 shallots
• 4 garlic cloves
• 50g green peppercorns (about 4 sprigs)
• 4 tablespoons of cooking oil
• 1 tablespoon of caramelized sauce (water caramel)
• 2 tablespoons of fish sauce
• Common seasonings: a pinch of salt, sugar, monosodium glutamate, and ground pepper

Instructions:

• Prepare the ingredients:
  • Clean the saba fish by removing the scales, internal organs, and rinse thoroughly. Cut the fish into slices about 2-3 finger-widths thick.
  • Clean the spring onion leaves, remove the roots, separate the white parts, and finely chop the green parts.
  • Peel the shallots and garlic. Remove the stems from the chili peppers. Finely chop 2 shallots and garlic. Mash the remaining 2 shallots along with the chili peppers and the spring onion tops.
  • Wash the bamboo shoots and green peppercorns. Cut the bamboo shoots into bite-sized pieces and boil them for about 30 minutes without covering to remove any toxins.

• Marinate the fish:
  • After cleaning, marinate the fish with a mixture of mashed shallots, chili, spring onions, 2 teaspoons of sugar, 2 tablespoons of fish sauce, 2 teaspoons of seasoning powder, 1 teaspoon of ground pepper, 1/2 teaspoon of MSG, and 1 teaspoon of caramelized sauce. Mix well and let the fish marinate for about 30 minutes.
• Stir-fry the bamboo shoots:
  • Heat 2 tablespoons of oil in a pan, add half of the chopped shallots and garlic and fry until fragrant. Then, add the bamboo shoots and stir-fry over medium heat for about 3 minutes. Add 1 teaspoon of sugar, 1 teaspoon of seasoning powder, and 1 teaspoon of ground pepper. Continue to stir-fry for another 5 minutes before turning off the heat.

• Braise the fish with bamboo shoots:
  • Heat 2 tablespoons of oil in a pan, then fry the remaining chopped shallots and garlic until golden and fragrant. Add the marinated fish and fry both sides until the fish is lightly seared.
  • Add 1 cup of hot water, the stir-fried bamboo shoots, and simmer over low heat for about 20 minutes until the sauce thickens. Add the spring onions, green peppercorns, and sliced chili peppers if desired, then turn off the heat.

• Final dish:
  • This is the delicious and flavorful braised saba fish with bamboo shoots, perfect for a family meal. The fish is tender, absorbing the rich marinade, with a balance of savory, sweet, and spicy flavors, and the bamboo shoots are crispy and aromatic. Pair it with steamed rice for a meal that will be gone before you know it!

Ingredients:

• 500g Spanish mackerel
• 200g bamboo shoots (fresh or dried)
• 5g shallots
• 5g garlic
• 20g green onions
• 10g sugar
• 10g salt
• 10ml fish sauce
• Seasoning powder (to taste)
• 10g caramel sauce

Required utensils: Clay pot, bowl, spoon, etc.

Instructions:

• Prepare the ingredients:
  • For pre-cleaned fish, gently rub with salt and ginger to remove sliminess and odor. Alternatively, rinse with a saltwater solution, lemon juice, or vinegar for extra freshness.
  • If the fish is unprepared, scrape off the scales, remove the innards, gills, and wash thoroughly. Then clean it as instructed above.
  • If the fish is small, leave it whole; if large, cut into 2-3 pieces for easier handling.
  • Peel and finely chop the shallots and garlic. Rinse and finely chop the chili.
  • For bamboo shoots, soak in salty water, blanch in boiling water for 10 minutes to reduce bitterness and remove toxins.
  • Tip: If using fresh bamboo shoots, choose tender ones. Soak them in salty water for 5-7 minutes, then blanch in boiling water with salt for 7-10 minutes to reduce bitterness and toxins. For dried bamboo shoots, soak for 3-4 days, rinse thoroughly, and blanch before cooking.

• Sauté the bamboo shoots:
  • Heat 1 tablespoon of oil in a non-stick pan, then add the remaining shallots and garlic, frying until fragrant.
  • Once the shallots and garlic are aromatic, add the bamboo shoots and stir-fry evenly. Season with 1/2 teaspoon of seasoning powder, 1/2 teaspoon of sugar, and 1/3 teaspoon of MSG.
  • Continue stir-frying for 5-7 minutes until the bamboo shoots are tender.

• Fry the fish:
  • Heat oil in a pan, then fry the fish until golden brown on both sides.
  • You can add the marinated shallots and garlic to the frying process or set them aside for later in the braising stage.

• Braised the fish:
  • Once the fish is golden on both sides, add 1 cup of water and a small amount of caramel sauce for color.
  • When the water comes to a boil, add the sautéed bamboo shoots and braise with the fish. Once the water boils again, taste and adjust the seasoning to your liking, and let it simmer until the sauce thickens.
• Final result: The braised fish with bamboo shoots is deliciously aromatic and visually appealing, with tender fish and crispy bamboo shoots. For a spicier kick, you can add more pepper or chili to enhance the dish further.

Ingredients:

• 1 snakehead fish
• 2 young bamboo shoots
• 1 horned chili
• 2 shallots
• 4 garlic cloves
• 2 tablespoons fish sauce
• 2 tablespoons annatto oil
• 2 tablespoons chili paste
• Some vinegar
• 1 tablespoon cooking oil
• Common seasonings

Instructions:

Prepare the fish:

• Clean the fish with salt and vinegar, rinse thoroughly, and drain.
• Slice the fish into thick pieces, about half the length of a finger.
• Marinate the fish in a bowl with 1 teaspoon pepper and 1 teaspoon seasoning powder, mix well.

Prepare the other ingredients:

• Peel and boil the bamboo shoots in hot water several times, changing the water each time, and slice them thinly.
• Peel and finely chop the shallots and garlic.
• Slice the horned chili into thin pieces.

Cook the fish:

• Heat 1 tablespoon of oil in a pan, sauté the shallots and garlic until fragrant, then add 2 tablespoons of chili paste, 2 tablespoons of fish sauce, 2 tablespoons of sugar, 2 teaspoons of seasoning powder, and 1 teaspoon of salt. Stir well.
• Reduce the heat, add 1 cup of water, and add the bamboo shoots to the pan.
• Add the marinated fish along with 2 tablespoons of annatto oil, increase the heat, and cook for 7 minutes.
• After 7 minutes, flip the fish, add fresh chili, and continue to cook for another 30 minutes.

Ingredients:

• 3 large fish (approximately 500g)
• 400g sour bamboo shoots
• 4 shallots
• 4 cloves of garlic
• 3 chili peppers
• 3 tablespoons of fish sauce
• 2 tablespoons of vinegar
• 200ml cooking oil
• Some basic seasonings

Preparation:

Prepare the ingredients

• Clean the fish by removing the gills, internal organs, and rinse with saltwater. Let the fish drain.
• Make several cuts on the fish to help it absorb the seasonings better.
• Cut the bamboo shoots into bite-sized pieces and briefly boil them twice, each for about 10 minutes. Grind the shallots, garlic, and chili peppers separately.

Make the seasoning mixture

• Mix 2 tablespoons of sugar, 1 teaspoon of seasoning powder, 3 tablespoons of fish sauce, 1 teaspoon of ground pepper, ½ teaspoon of MSG, and 4 tablespoons of water.

Fry the fish and stir-fry the bamboo shoots

• Heat 200ml of oil in a pan. Once hot, add the fish and deep fry for about 3 minutes, just enough to firm up the fish, not to brown it completely. After that, remove the fish and drain excess oil.
• Sauté the minced shallots, garlic, and chili in the same oil until fragrant. Then, add the bamboo shoots and stir-fry for about 3 minutes.

Simmer the fish

• Put the stir-fried bamboo shoots into a pot, then place the fried fish on top. Mix the leftover seasoning mixture with a little hot water, pour it into the pot, cover, and simmer on low heat for 15 minutes.
• Afterward, flip the fish and arrange the bamboo shoots on top. Continue simmering for another 15 minutes until the sauce thickens. Adjust the seasoning to your taste. The dish is now ready to serve.

Ingredients:

• 1kg of catfish
• 400g sour bamboo shoots
• 2 shallots
• 1 garlic bulb
• 5 chili peppers
• 2 stalks of green onions
• 3 tablespoons of cooking oil
• 50ml vinegar
• 3 tablespoons of fish sauce
• 1 teaspoon of turmeric powder
• Some basic seasonings

Preparation:

Prepare the ingredients

• To clean the catfish, wash it with a mix of vinegar or wine and a bit of salt to remove any slime and odor. Wear gloves and massage the fish gently.
• Rinse the fish with clean water, cut it into bite-sized pieces, and set aside to drain.
• For the bamboo shoots, rinse them 2–3 times with clean water, drain them, and set aside.
• Peel and mash the garlic and shallots. Clean the green onions and chop them into small pieces.
• Wash the chilies, divide them into two parts—one to be mashed and the other to be left whole.

Marinate the fish

• Once the fish is drained, marinate it with half of the mashed garlic, shallots, and chilies. Add 1 teaspoon of turmeric, 1 teaspoon of salt, 1 teaspoon of seasoning powder, and 2 tablespoons of fish sauce. Mix everything well and let it marinate for about 30 minutes.

Boil the bamboo shoots

• Boil the bamboo shoots in hot water for about 10 minutes to remove any toxins. Then rinse them with clean water.
• To preserve the crunchiness, place the bamboo shoots in cold water for about 10 minutes, drain, and cut into bite-sized pieces.

Fry the fish

• Heat 2 tablespoons of oil in a pan and sauté the remaining garlic until fragrant. Then, add the marinated fish and fry for about 3 minutes over medium heat, turning the fish to sear both sides.
• Simmer the fish
• Add 2 cups of hot water and 1 tablespoon of fish sauce to the pan with the fried fish. Simmer on low heat.
• In a separate pan, heat 1 tablespoon of oil and stir-fry the bamboo shoots with ½ teaspoon of salt and ½ teaspoon of seasoning powder.
• Once the bamboo shoots are done, add them to the fish pan along with 3 whole chilies to enhance the flavor. Continue simmering for 30 minutes on medium heat.
• Finally, adjust the seasoning to taste, sprinkle with 1 teaspoon of pepper, and top with chopped green onions before turning off the heat.

Ingredients:

• 1 mackerel fish (about 500g)
• 2-3 stalks of yellow bamboo shoots
• 1 small piece of galangal
• 1 fresh spicy chili
• 1 teaspoon chili powder
• 1 onion
• ½ teaspoon black pepper
• 1 teaspoon sugar
• Fish sauce, salt

Instructions:

• Step 1: Prepare the ingredients: Scale the mackerel, rinse it in salted water, and cut into small pieces. Trim the bamboo shoots, discard the tough parts, and cut them into short lengths, then tear into bite-sized pieces. Soak and rinse the bamboo shoots several times to remove any sourness, or blanch them briefly in hot water. Mince the chili, onion, and galangal.
• Step 2: Heat oil in a pan and fry the fish pieces until the skin turns golden.
• Step 3: In another pan, heat oil, add sugar, and cook until it turns golden, then add the onion and galangal, stir-frying until fragrant and golden brown.
• Step 4: Add the fried fish and bamboo shoots, and gently stir to avoid breaking the fish.
• Step 5: Add fish sauce, salt, and chili to taste. Cover and simmer for about 20 minutes. If the liquid reduces, add a little water and continue cooking until the fish becomes firm and the flavors meld. Finish by sprinkling black pepper on top before serving.

Ingredients:

• 1kg of grass carp (preferably 5-6kg, use the middle part)
• Fresh bamboo shoots
• Ginger, dried onion, lemongrass, chili
• Coconut water
• Fish sauce, black pepper, seasoning powder, salt, fermented soybean paste, sugar

Instructions:

• Clean the fish and let it drain.
• Peel the ginger, onion, and lemongrass, wash them, crush them, and cut into pieces (optional: grind them and strain the juice). Slice the chili.
• Season the fish with fish sauce, seasoning powder, salt, fermented soybean paste, ginger, lemongrass, onion, and chili, and let it marinate for 30 minutes.
• Cut the bamboo shoots into pieces, wash thoroughly, and briefly boil them, then let them drain.
• Fry the onion until fragrant, then set aside.
• Place a layer of bamboo shoots at the bottom of the pot, add the marinated fish, and top with another layer of bamboo shoots. Heat the pot over medium heat (use a clay pot for softer, tastier fish).
• To make caramel sauce: Heat sugar in a pan until it turns amber, then add coconut water and bring it to a boil.
• Pour the caramel sauce over the fish (ensure that the liquid fully covers the fish and bamboo shoots for even coloring).
• Simmer until most of the liquid is reduced, then add the fried onion, black pepper (and optionally fresh onions) on top, turn off the heat, and serve. Note: The fish can be stored for 3-4 days, and the longer it cooks, the firmer and more flavorful it becomes.

Ingredients:

• 300g Spanish mackerel
• 1 pack of fish stew seasoning
• 50g pickled mustard greens
• 100g bamboo shoots
• 10g large chili
• 8g minced garlic
• 3g minced green onions
• 20g cooking oil
• 300ml water
• 0.2g black pepper

Instructions:

• Clean the fish, let it drain, and marinate it with the fish stew seasoning, garlic, and green onions for 15 minutes.
• Cut the pickled mustard greens into pieces and briefly boil the bamboo shoots, slicing them thinly.
• Heat oil, fry the fish until it firms up, then add the pickled mustard greens and stir-fry for 2-3 minutes.
• Pour water into the pot, reduce the heat, and simmer for about 10 minutes. Add the bamboo shoots and chili and cook until the sauce thickens.
• Garnish with black pepper and serve hot with rice.