Top 20 Simple and Easy Fish Dishes to Try

Ingredients:

• 350g pork belly
• Dried fish
• Shallots
• Garlic
• Chili
• Green onions
• Fish sauce, satay, water, pepper, sugar

Instructions:

• Clean the pork belly, remove the skin, and cut into bite-sized pieces.
• Soak the dried fish in water for about 10 minutes, then drain.
• Heat a pan, add a little oil, and stir-fry the pork belly until golden.
• Add shallots, chili, and garlic and stir-fry for about 2 minutes.
• Add the dried fish and stir-fry for about 5 minutes.
• Add fish sauce, sugar, satay, and a little water. Simmer until the sauce thickens and the pork turns a rich golden brown, then toss in green onions and stir well. Turn off the heat.
  This dish is simple and perfect with rice, boiled vegetables, and cucumber. Enjoy and good luck!

Adding this aromatic braised salmon to your family meal will be absolutely delightful.
Ingredients:

• 300g salmon
• Green onions
• Chili
• Minced garlic, minced shallots
• Pepper, sugar, seasoning powder
• Coconut water
• Fish sauce, salt, monosodium glutamate.
  
  

Instructions:

• Clean the salmon and cut it into bite-sized pieces (about 2 cm).
• Season the salmon with a little pepper, fish sauce, salt, monosodium glutamate, and minced garlic and shallots. Let it marinate for about 15-20 minutes for the flavors to meld.
• Heat 3 tablespoons of sugar in a pan until it turns brown, then add the salmon and flip it to cook both sides.
• Pour coconut water over the salmon until it's covered.
• Bring it to a boil, then lower the heat and adjust the seasoning to your taste.
• Simmer on low heat until the sauce thickens, add a little more pepper, then turn off the heat.

Nguyên liệu:

• 2 lát cá ngừ
• Đường
• Tỏi, tiêu, hành lá
• Hành khô, ớt
• Thơm (dứa)
• 1 quả cà chua
• Nước dừa
  
  

Cách làm:

• Cá ngừ bạn làm sạch rồi để ráo, sau đó ướp với hạt nêm, mắm, tiêu.
• Cho cá vào chảo dầu chiên qua.
  
• Cho ít dầu vào nồi, cho đường vào thắng cho đến khi có màu cánh gián thì cho hành, ớt vào xào thơm
• Cho dứa (thơm), cà chua vào xào khoảng 3 phút thì cho nước dừa vào đun sôi
• Cuối cùng bạn cho cá vào và đun nhỏ lửa để cá ngấm gia vị và cá không bị nát.
• Cá chín, nước sền sệt bạn nếm lại gia vị cho vừa ăn rồi tắt bếp. Cho hành lá và ớt vào là được.
  Bạn có thể cho thêm mùi, thì là vào cho thơm nhé!

Nguyên liệu:

• 500g cá cơm khô
• Tỏi
• Hành
• Dầu ăn
• Nước mắm
• Đường
• Ớt khô.
  
  

Cách làm:

• Cá cơm ngâm mềm, rửa sạch và để ráo.
• Hành, tỏi bóc vỏ và băm nhỏ.
• Pha 2 muỗng nước mắm. 2 muỗng đường, 1 thìa ớt và khuấy đều để làm nước rim cá..
• Cho dầu ăn vào chảo cho nóng rồi phi hành, tỏi cho thơm.
• Cho cá vào đảo qua rồi cho nước rim vào, đảo đều.
• Đun nhỏ lửa đến khi nước sánh lại là được.
  Bạn thấy đấy,với các bước đơn giản bạn đã có ngay món cá cơm kho rim ngon, giòn, đậm đà cho cả gia đình.

Carp stewed with pickled mustard greens is a familiar dish to many due to its delightful aroma and delicious taste.
Ingredients:

• 1 whole carp
• Pork fat (optional)
• Pickled mustard greens
• Tomatoes, fermented rice vinegar
• Ginger, shallots, green onions, turmeric, dill, chili

Instructions:

• Scale and gut the carp, wash thoroughly, and set aside to drain.
• Slice the pork fat into pieces and fry to create crispy bits.
• Briefly fry the carp to reduce the fishy smell.
• Wash the tomatoes, cut into wedges, and sauté them with the pork fat or oil. Add the pickled mustard greens along with a few slices of ginger.
• Add water and bring to a boil.
• Add the crispy pork fat and the carp, and you may add a pinch of turmeric for extra fragrance.
• Gently turn the fish to ensure the seasoning is absorbed evenly.
• Simmer until the fish is fully cooked, then sprinkle chopped green onions and dill on top before turning off the heat.
  This dish pairs wonderfully with fresh herbs!

Cá rô đồng nấu khế là món ăn dân dã, bình dị nhưng rất thơm ngon.
Nguyên liệu:

• 500 g cá rô đồng
• 500 g khế tươi
• 2 quả cà chua
• Tỏi băm
• Me
• Đường
• Hạt nêm
• Dầu ăn
• Hành, ngổ, mùi tàu, ớt sừng.
  
  

Cách làm:

• Cá rô đánh vảy, làm sạch hết nhớt.
• Khế cắt cạnh, rửa sạch và thái lát mỏng.
• Cà chua rửa sạch, cắt hình miếng cau.
• Nấu sôi nước, cho me vào dằm nát và bỏ vỏ, hạt rồi cho cá vào nấu sôi.
• Cho cà chua vào, nêm gia vị cho vừa ăn, cho khế vào (nếu là khế chua quá bạn vắt bỏ bớt nước).
• Cá chín, phi hành tỏi cho thơm rắc vào thêm vài lát ớt.
• Hành, mùi và rau ngổ rửa sạch thái nhỏ cho vào và tắt bếp.
  Món này rất thích hợp để thay đổi khẩu vị cho những ngày hè nắng nóng. Hãy thử tham khảo và thực hiện các bạn nhé. Chúc các bạn thành công!.

Nguyên liệu:

• 500 g cá rô
• 1 củ nghệ
• 1 thìa hạt nêm
• Tiêu xay
• Bột nghệ
• Nước mắm
• Dầu ăn
• Hành, tỏi băm.
  
  

Cách làm:

• Cá rô đánh vảy, bỏ ruột, xát với ít muối cho hết nhớt rồi rửa lại với nước và để ráo.
• Nghệ cạo vỏ, rửa sạch thái lát mỏng, 1 phần băm nhỏ.
• Ướp cá với hạt nêm, nước mắm, hành, nghệ đập dập khoảng 30 phút cho ngấm gia vị.
• Đun nóng dầu ăn, cho tỏi, hành băm vào phi cho thơm, cho cá vào chiên săn 2 mặt.
• Xếp nghệ thái lát vào, vặn nhỏ lửa kho khoảng 10 phút rắc bột nghệ, tiêu vào.
• Cho thêm 1 ít nước nóng vào đun đến khi cá mềm xương là được.
  Với món này bạn cho thêm ít lá nghệ vào kho nữa thì tuyệt vời.

Nguyên liệu:

• Cá rô: 2con: làm sạch, đánh sạch vảyn
• Thịt ba rọi: 1 lạng: rửa sạch, xắt lát vừa ă
• Sa tế: 2 muỗng cafe
• Đầu hành lá: thái cọng mỏng
• Đường, hột nêm, nước mắm, ớt tươi

Cách làm :

• Cá rô đem rửa với rượu trắng, sau đó rửa lại qua nước sạch. Dùng khăn hoặc đồ thấm khô cá. Sau đó đem ướp với đường, nước mắm, ớt trái, tiêu, bột nêm trong ít nhất 15 phút cho ngấm. Xóc đều lên, rồi cho vào nồi kho cùng lúc với thịt.
• Châm thêm ít nước lọc vào cá, đợi nước sôi ta cho thêm 2 muỗng sa tế vào. Chuyển thịt, cá qua nồi đất kho đến khi nào thịt chín mềm, nước cạn sánh lại là xong.

Nguyên Liệu :

• Cá Hú Làm Sạch Cắt Khúc : 15 khúc-Dầu Ăn: 3 muỗng canh
• Tỏi Xay: 1 muỗng canh-Đầu Hành: 1 muỗng canh đập dập bằm nhuyễn
• Đường vàng: 4 muỗng canh
• Ớt Xay: 1/2 muỗng canh
• Nước Mắm Ngon: 100gram
• Bột Ngọt: 1/2 muỗng canh
• Knor: 1/2 muỗng canh
• Nươc Dừa Tươi: 200gram
• Nước trắng: 100gram
• Tiêu xay: 1/2 muỗng canh

Cách làm :

• Phi dầu ăn với tỏi và đầu hành cho vàng và thơm
• Bỏ tiếp ớt xay vào phi vàng để lấy màu đẹp
• Bỏ đường tiếp theo và các loại gia vị còn lại vào chảo
• Cho hỗn hợp nước và nước dừa vào nấu cho sôi
• Bỏ Cá Hú cắt khúc vào kho cho chín và thấm gia vị vào cá
• Khi ăn cho 1 hoặc 2 khúc vào nồi đất kho cho kẹo nươc
• Tắt bếp trang trí thêm ớt trái, tiêu xay và hành cắt khúc lên trên bề mặt
• Dùng kèm cơm nóng dẻo.

Ingredients:

• Fish for braising: tilapia, snakehead, or similar fish
• 4-5 green bananas
• 1 small piece of galangal
• 1 small piece of ginger
• 2 shallots
• 2-3 fresh chilies (depending on spice preference)
• 200-300g pork belly
• Seasonings: seasoning powder, salt, pork fat or cooking oil, golden mai flower sugar, turmeric powder, and quality fish sauce.

Instructions:

• Prepare a thick-bottomed pot. Start with a layer of galangal and ginger at the bottom, followed by a layer of green bananas. Once the fish has absorbed the seasonings, place it on top of the banana layer, alternating with slices of pork belly. Top it off with another layer of bananas, and add chilies on top (if you like more galangal, you can add a little more on top as well). Drizzle a few spoons of cooking oil or pork fat over the ingredients.
• Pour in the caramelized sugar mixture evenly over the fish, then add enough water to cover the ingredients and bring it to a boil. Reduce the heat and simmer until the water is nearly gone. Adjust the seasoning to taste, but do not flip the fish. If the bananas, pork, or fish are not tender yet and the pot is running low on water, add a bit more water and simmer until everything is soft and the water has reduced. When the fish is nearly done, drizzle a few more spoons of pork fat or cooking oil on top to give the dish a shiny, appealing look. Turn off the heat and allow the fish to cool. When ready to eat, turn the heat back on to reheat the fish, and cook until the water evaporates.

Ingredients:

• 300g fresh anchovies
• 80ml boiling water
• 3 bird’s eye chilies, chopped (can substitute with Siamese chilies)

• Seasonings: 1 tablespoon sugar, 3 tablespoons fish sauce, 1 tablespoon cooking oil, 1 tablespoon caramel sauce, 1 tablespoon pepper
  

Instructions:

• Step 1: Prepare the anchovies. Choose very fresh fish. Place the fish in a basin, add water with a little salt, wash the fish, and rinse several times with fresh water. Remove the heads, clean thoroughly, and drain.
• Step 2: Marinate the anchovies.
• After cleaning the fish, place them in a clay pot, adding all the seasonings from the ingredient list. Gently stir with chopsticks, then let it marinate for 30 minutes.
• Step 3: Cook the spicy braised anchovies.

Ingredients:

• 1 kg small snakehead fish
• 1 small piece of ginger, chilies, fish sauce, sugar, salt, MSG
• To prepare the dipping sauce: Peel and finely chop ginger, then pound it with chilies and sugar. Scoop the mixture into a bowl, then add fish sauce and lime juice to balance the taste.

Instructions:

• Choose small snakehead fish, scale them, remove the head, clean thoroughly, and wash with salted water, followed by a rinse with clean water.
• Marinate the fish with a pinch of salt and MSG for 15 minutes, then deep fry in hot oil. The crispy fried fish is best enjoyed with the ginger fish sauce dipping sauce and steamed rice.

Ingredients:

• 400g mudfish
• Salt, shallots, whole chilies, caramelized fish sauce (made from sugar), black pepper, annatto oil, spring onions, fish sauce.

Instructions:

• Step 1: Clean the mudfish thoroughly. Place the fish in a colander, add a teaspoon of salt, and rub the fish to remove its sliminess. Let it sit for about 3 minutes before rinsing it off with clean water.
• Step 2: Place the fish in a pot, add finely chopped shallots, crushed black pepper, a pinch of salt, 1 tablespoon of fish sauce, and 1 tablespoon of sugar. Gently stir and let it marinate for 30 minutes.
• Step 3: Place the pot on the stove, simmer over low heat with the lid on for 5 minutes. Then open the lid, pour in some annatto oil for color, and continue cooking with the lid off. Optionally, add some chopped green chilies for extra spice.
• Step 4: Continue simmering for another 15 minutes. Adjust the seasoning to taste, as there is no need to add water because the sugar and fish sauce will release liquid. Simmer until the sauce thickens and the fish is tender. Turn off the heat, and serve the dish with steamed rice.

Ingredients:

• 500g fish (you can use carp, snakehead fish, goby, etc.)
• 20g ginger, 1 bulb of garlic, 3 stalks of spring onions, cilantro
• Seasonings: soy sauce, sesame oil, cooking oil, sugar
• Chili powder, black pepper

Instructions:

• Clean the fish, cut it into bite-sized pieces, and let it drain.
• Peel the garlic, wash and slice the ginger thinly, and chop the spring onions.
• Heat oil in a pan, then add a few slices of ginger.
• Next, add the fish and fry until the edges are crispy.
• Transfer the fish to a separate pot, and season with soy sauce, oyster sauce, and sugar to taste.
• Add the garlic to the pot, pour enough water to cover half the fish, and simmer on low heat for about 45 minutes.
• Once the liquid reduces significantly, add the chili powder and black pepper, then continue cooking for another 5 minutes.
• Before turning off the heat, stir in the cilantro and spring onions.

Ingredients:

• 500g fresh goby fish, 200g fermented soybean paste, 1 green starfruit
• Seasonings: salt, pepper, shallots, seasoning powder, sugar, cooking oil, and spring onions

Instructions:

• Step 1: Wash the goby fish with diluted saltwater. Then, season the fish with a little salt, pepper, sugar, and cooking oil.
• Step 2: Wash the starfruit, cut off the edges and ends, then slice it into 3mm thick pieces.
• Step 3: Heat oil in a small pan and fry the fish briefly to firm up the flesh.
• Step 4: In another pot, sauté the shallots until fragrant, then add the fermented soybean paste and stir to release its aroma. Next, layer the starfruit and fried fish into the pot, add a bit of water, and bring it to a boil. Once the water boils, reduce the heat and adjust the seasoning. Continue simmering until the sauce reduces, then turn off the heat. When serving, sprinkle ground pepper and chopped spring onions on top. If you like it spicier, you can also add some sliced chili to the dish.

Ingredients:

• 500g fresh mackerel
• 7 fresh turmeric roots
• 1 handful of shredded Vietnamese coriander
• Seasonings: salt, pepper, sugar, fish sauce, garlic, chili, shallots, spring onions, Vietnamese coriander, and annatto oil.

Instructions:

• Step 1: Remove the bile from the fish and rinse with salt. Then, season the fish with a little salt and ground pepper, and let it marinate for about 30 minutes.
• Step 2: Peel the turmeric, slice it thinly, and crush it.
• Step 3: Mince the garlic, shallots, spring onions, and chili.
• Step 4: Sauté part of the garlic, shallots, and spring onions until fragrant. Then, add the fish to the pot. Next, add the crushed turmeric and season with fish sauce, pepper, sugar, and chili.
• Step 5: Add enough water to cover the fish and cook over high heat. When the water starts to boil, turn off the heat and let it sit for about 30 minutes. After that, turn the heat back on and simmer over low heat until the sauce reduces. Stir the pot occasionally to ensure the sauce coats the fish evenly. When serving, sprinkle shredded Vietnamese coriander on top for added flavor.

Ingredients:

• 500g basa fish (can be substituted with carp)
• 2 stalks of ginger and lemongrass
• A few leaves of green tea
• Seasonings: fish sauce, sugar, pepper, and caramel sauce

Instructions:

• Step 1: Use a spoon to scrape off the skin of the ginger, rinse it with water, and slice it thinly or crush it. Do the same for the lemongrass.
• Step 2: Rinse the green tea leaves and place them at the bottom of the pot along with the ginger and lemongrass.
• Step 3: Next, place the fish in the pot and season with the spices for about 30 minutes. This time will help the fish absorb the flavors and firm up.
• Step 4: After marinating, put the pot on the stove, bring it to a boil, then turn off the heat and let it sit for about 30 minutes. Afterward, simmer the fish on low heat. When the liquid in the pot reduces a bit, taste and adjust the seasoning. Once the braise turns golden brown and looks appealing, turn off the heat.

Change up your family's palate with this delicious black pepper braised goby fish.

Ingredients:

• 500g fresh goby fish
• Fish sauce
• Sugar
• Ginger, pepper, chili
• Water
• Spring onions
• Cooking oil

Instructions:

• Clean the goby fish, remove the head, and let it drain.
• Fry the fish until golden on both sides.
• Add 3 tablespoons of sugar to caramelize it; once the sugar turns a dark golden, add some water.
• Pour some caramelized sugar over the fish. The remaining caramel goes into the pot with fish sauce, boiling water, and a bit of sugar. Let it cook until the sauce thickens.
• Once the liquid reduces, add sliced ginger, sprinkle black pepper on top, and garnish with spring onions. Now the dish is ready to serve!

Have you ever tried cooking snakehead fish braised in a clay pot? If not, try this recipe and make it for the whole family to enjoy.

Ingredients:

• 1 kg snakehead fish
• 200 g pork belly
• 1 coconut
• Seasonings: Garlic, fish sauce, seasoning powder, chili, caramelized sugar (enough to taste).

Instructions:

• Scale the fish, rinse it thoroughly, then cut it into pieces and marinate with seasoning and caramelized sugar for about 30 minutes to absorb the flavors.
• Clean the pork, slice it into bite-sized pieces, then stir-fry with garlic and seasonings.
• Place the stir-fried pork in a clay pot, then arrange the marinated fish on top.
• Open the coconut, extract the coconut water, and pour it into the pot.
• Bring to a boil over high heat, then reduce to low and simmer until the liquid thickens and turns a dark golden color. Simple, right? Enjoy!

Ingredients:

• 2 large pieces of basa fish
• 1 piece of ginger
• Garlic, shallots
• Chili
• Spring onions
• Salt, pepper
• Caramelized sugar for color
• Cooking oil

Instructions:

• Clean the fish with a little salt water, then marinate the fish with a pinch of salt for about 15 minutes.
• Peel and wash the ginger, slice half into strips, and finely chop the other half.
• Crush and chop the garlic and shallots.
• Chop the spring onions.
• Deseed and finely chop the chili.
• Place the ginger strips at the bottom of the pot, then layer the fish on top. Drizzle with caramelized sugar, cooking oil, and fish sauce.
• Add the chopped garlic, shallots, ginger, sugar, salt, and chili into the pot. Marinate for about 30 minutes to let the flavors absorb.
• Bring to a boil, then reduce the heat to low and taste to adjust the seasoning.
• Once the sauce thickens, sprinkle with spring onions and a pinch of pepper. Your delicious ginger braised fish is now ready!