The fish stock is extremely simple but delicious, even picky eaters can’t fault it!

Prepare materials fish stocks

1. Carp 400-600gr

2. Vegetables 50g galangal root,

3. 4 branches of lemongrass,

4. 5 dangerous chili

5. Spices Fish sauce, salt, seasoning, sugar, colored water

6. White wine 300ml

The dish of braised carp with galangal and lemongrass that we suggest to you in this article is simple from ingredients to how to make.

The most time-consuming is just waiting for the fish to be cooked, soft and seasoned. But manipulating fish stocks It’s not complicated at all! The finished product is delicious and can’t be faulted.

Way fish stocks lemongrass galangal

Prepare the ingredients

You shave off the scales, cut open the belly of the carp, remove the intestines and gills. Then, rinse the fish thoroughly under running water. Please note to remove all the black membrane in the fish’s belly because this is the culprit that makes the braised fish fishy.

You continue to use granulated salt to rub the fish’s surface thoroughly to remove the slime and wash more with white wine to remove the fishy smell. Finally, rinse the fish with water again and then cut it into pieces.

You grate 50g galangal, cut into small pieces. Lemongrass washed, smashed and cut into pieces. Each piece of lemongrass is about 3 knuckles long. Wash the hot peppers, leave the whole fruit or cut it into small pieces.

Marinated fish

You put the carp in a bowl with 1 teaspoon of fish sauce, 1 teaspoon of sugar, 1 teaspoon of seasoning and 1/2 of the chopped galangal. Mix well and marinate the fish for about 30 minutes.

Fish stocks

The carp braised in an earthen pot is the most delicious. If you do not have an earthen pot, please use a cast iron pot or a thick base pot for storage.

Place the sliced ​​lemongrass in the bottom of the pot. Place the marinated fish on top of the remaining galangal and lemongrass. Do not forget to pour the whole fish marinade into the pot. Then you turn on the stove, fish stocks on medium heat for about 10 minutes.

While waiting for the fish to cook, put in the bowl: 3 tablespoons of colored water fish stocks, 1 tablespoon cooking oil, 3 tablespoons filtered water, 1 tablespoon seasoning seeds, 1 tablespoon sugar, 3 tablespoons fish sauce. Stir the ingredients.

Next, you pour the bowl of the spice mixture you just mixed into the braised fish pot. Add the prepared chili as well. Fish stocks on low heat for about 45 minutes.

So you’re done fish stocks that’s galangal. This way, the fish meat is soft, soaked in spicy spices, fragrant with galangal and lemongrass, so the rice is delicious. Water part fish stocks It is also very suitable for dipping boiled vegetables.

Sisters just saved the way fish stocks Check this out and try it out when you have time to see how it goes.

Wish you have a good meal with the way fish stocks with this lemongrass galangal!