3 Ways to Make Crispy Basa Fish Stomach with Tamarind Sauce and Chili Garlic, Super Delicious and Simple

Prepare the ingredients

Clean the basa fish stomach and soak it in salted water for about 15 minutes, then rinse with lemon juice and drain. Wash the Vietnamese coriander and let it drain. Wash the chili and cut it into thin slices.

Steam the fish stomach

After cleaning, place the fish stomach in a pot and steam until cooked.

Make the batter mixture

Put the crispy flour in a large bowl, add 2 teaspoons of seasoning, 1/2 teaspoon of pepper, and 1/2 teaspoon of monosodium glutamate, then gradually add water to the flour, stirring until you get a slightly thick mixture.

Fry the fish stomach

Place the steamed fish stomach into the batter mixture, mix well so that the batter coats the fish stomach evenly. Then, heat the cooking oil until hot, add the fish stomach and fry until golden and crispy, then remove and let drain.

Final Product

Serve the fried fish stomach on a plate, which can be dipped in salt and pepper or sweet and sour fish sauce according to taste.

Prepare the Ingredients

Wash the fish stomach with salt and vinegar, then rinse thoroughly. Blanch in boiling water with a few slices of ginger to remove the fishy smell.

Marinating fish stomachs

Then take it out to drain. Marinate the fish stomachs with 1 tablespoon of garlic powder, 1/2 tablespoon of fine chili powder, 1 tablespoon of fish sauce, 1 tablespoon of pepper, mix well, and let it sit for 15 minutes to absorb the spices.

Frying fish stomachs

Add 2 tablespoons of crispy flour, coat the fish stomachs evenly. Add a little water to the remaining flour to create a thick consistency.

Slowly dip each piece of fish stomach into the flour and then into the frying oil over medium-low heat. When the stomachs are golden and crispy, take them out and place them on paper to absorb the oil.

Making tamarind sauce

Add 100 grams of tamarind water, 1/2 tablespoon of seasoning powder, 3 tablespoons of sugar, 1 tablespoon of chili sauce, 1.5 tablespoons of fish sauce to a small pan, place it on the stove and cook over low heat until the sauce is clear and thick, then turn off the heat, add 1 tablespoon of minced chili and 1 tablespoon of fried garlic.

Final product

Place the final product on a plate, add the tamarind sauce on top or serve it with a dipping bowl.

Prepare the basa fish intestines

Wash the basa fish intestines with cold water, then put them in a large bowl, add a little salt and enough white wine to cover the surface of the intestines.

Mix well and soak the intestines in the wine and salt for 30 minutes, then rinse the intestines with cold water and drain.

Prepare other ingredients

The onion you bought should be cut at the root, peeled, washed clean, and then cut into wedges.

The chili should also be washed clean, the stem removed, and then chopped finely.

Mix and coat the fish stomach

After the fish stomach has been cleaned and drained, place it in a bowl along with 1 chicken egg and 40g of batter.

Mix well so that the batter and egg blend together, coating the fish stomach evenly.

Fry fish guts

Place a pan on the stove and heat 200ml of cooking oil. When the oil is hot, slowly drop each piece of basa fish guts into the oil to prevent them from sticking together.

Fry on low heat until the basa fish guts are fully cooked, the outer coating is evenly golden and crispy, then remove the fish guts. Place the fried basa fish guts on a strainer to drain the oil.

Completion

Reduce the fried fish stomach oil to leave about 1 tablespoon of cooking oil. Heat the oil, add 1 tablespoon of minced garlic and chili into the pan until the garlic turns golden and fragrant, then add the crispy basa fish stomach and stir well.

Season the dish with 1 teaspoon of sugar and 1 teaspoon of fish sauce, stir until the sugar is completely dissolved, then add the sliced onion and 15g of chopped green onion.

Stir well for another 5 minutes until the onion is cooked, taste the dish and adjust the seasoning to your liking, then you can turn off the heat, serve on a plate, and enjoy.

Final Product

The basa fish stomach is coated with a thin layer of flour, fragrant and rich with the taste of egg. The stomach is fried to a golden crisp on the outside, crunchy and aromatic, while the inside is chewy, providing an interesting experience for the taster.

The crispy basa fish stomach is covered on the outside with a glossy sauce, fragrant with garlic, spicy with chili, eaten with sautéed onions just cooked to retain their crunchy and sweet appeal.

Crispy fried basa fish stomach with garlic and chili is a delicious dish that is easy to prepare, saving time and perfectly suitable to accompany hot, sticky white rice, dipped in sweet and spicy chili sauce that will surely make you unable to stop chopsticks.