The 9X girl tells how to store super delicious fish

May 19, 2022 15:59 GMT+7

Braised fish is a traditional dish, often appearing on the rice tray of Vietnamese families. The braised fish is rich, soft and fragrant, and when eaten with hot rice, there is nothing more attractive. However, many people still feel that their fish stock is not delicious, not bold, the fish is dry or not fatty. The reason may be that the time to store the fish is not enough, the combination of ingredients and spices is not correct and incomplete.

If you suddenly crave a pot of braised fish to eat with rice and boiled water spinach on a cool day, you can refer to the way of cooking fish of Ms. Duc Hanh (25 years old, Hanoi) below.

Braised fish is one of Duc Hanh’s favorite dishes

Duc Hanh shared that she likes braised fish so much that she often tells friends that if she no longer works as a bank tomorrow, she will sell braised fish. “I once dreamed of starting a business with braised fish and had more than two dozen orders from close friends, each of which the owner had no intention of starting a business,” said Ms. Duc Hanh happily.

Ms. Duc Hanh has been practicing cooking fish for a long time, until now, she can’t remember where her recipe for fish stock came from, but it’s surprisingly simple. 9X said, the most important fish or meat stock is the broth. She herself often cooks the sugar herself, so the color and taste are better.

Here is how Duc Hanh’s fish stock is, you can refer to:

Material:

– Fish: Pangasius (this type of braised fish according to this recipe is the most delicious) or freshwater/ brackish water fish such as fish, carp…

– Bacon

– Galangal, lemongrass, dried onion, chili

– Spices: sugar, fish sauce, salt, seasoning

How to make delicious fish stock:

Prepared fish and washed. Pork belly just cut into pieces. Grind and slice. Minced lemongrass head, chopped lemongrass body. Dried onions, peeled and chopped.

Marinate fish with a little fish sauce and salt.

Bacon is only lightly roasted with ground galangal, minced lemongrass, chopped dried onions, seasoning to infuse.

Place a layer of sliced ​​galangal in the bottom of the pot and then add the lightly roasted meat on top. Put the fish in so that it does not touch the bottom of the pot so that the stock does not burn. Add sliced ​​lemongrass 1 sliced ​​chili (helps eliminate the fishy smell of fish) and 2-3 chili peppers, leave the whole fruit.

Cook the broth from the sugar, then add boiling water, then cover the fish.

When the water in the pot comes to a boil, lower the heat, bring to a boil, store for about 45 minutes to 1 hour, then turn off the heat.

Let the fish pot cool, then re-stock for the second time for about 10-15 minutes. Open the pan, let the water drain out and make the fish firmer. Note when the warehouse does not turn the fish over so that the fish is not crushed.

Thus, when stocking fish, it’s better to make your own fish stock. Besides, the two-fire fish stock makes the fish meat firmer and more fragrant.

REFERENCES HOW TO COOK FISH AND MEAT Materials needed: 100 grams of rock sugar, just enough cooking oil, and water depending on how much you cook. Making: Method 1: The ratio of sugar to cooking oil is 5:1 Heat the pot, put the oil in the pan, spread the oil all over the pan and then pour the oil into the bowl, leaving only a little oil. Let the oil cool a bit, then add granulated sugar or rock sugar, keep the heat low. Use a spoon or spatula to stir slowly and gently, but constantly, until the sugar in the pan is melted. Be careful not to let the sugar burn quickly and need to stir constantly so that the sugar doesn’t stick to the pan. Continue to stir until the sugar is completely dissolved, small foam is formed, then switch to the lowest level of heat, stir quickly, the sugar gradually turns light yellow. Continue to stir quickly, when the sugar turns red, and the bubbles are large, pour in warm water, stir well to mix the sugar and water, then turn off the stove. Method 2: The ratio of sugar to water is 1: 1 Heat the pan, pour some oil in, coat the pan and pour all the oil out. Then heat the pan with water, add rock sugar, stir well, keep the heat low and stir continuously. This is the most important time, pour water into the pan, turn up the heat to high and quickly bring to a boil, bring the water in the pan to a boil, stirring while stirring until the rock sugar is completely dissolved in the water. During the cooking process, pay attention to the color change of the sugar in the pot, the sugar water changes from big foam to small foam, light yellow, when this color is achieved, the sugar water has color. As the small bubbles begin to become viscous, the color will become darker; eventually, the color changes from dark yellow to light brown and the small bubbles back to large bubbles; When the color turns to reddish brown, it’s finished. At this time, turn off the stove, let the water cool down and then store it. Good luck!

According to phupuvietnam.vn