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 she had no intention of starting a business.” Duc Hanh happily said.
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:
– Fish: Pangasius (this type of braised fish according to this recipe is the most delicious) or freshwater/ brackish water fish such as fish, carp…
– 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 the sliced lemongrass + 1 sliced chili (helps eliminate the fishy smell of the 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 is better to make your own fish stock. Besides, the two-fire fish stock makes the fish meat firmer and more fragrant.
at Blogtuan.info – Source: Eva.vn – Read the original article here