Stewed dishes made from snakehead fish with tender and delicious meat have become a favorite dish for many people. Let’s head to the kitchen with TasteVN to learn 2 recipes for cooking snakehead fish with starfruit and bottle gourd that are extremely delicious!
1. Snakehead fish stewed with starfruit
Preparation
45 minutes
Difficulty level
Easy
Ingredients for Snakehead fish stewed with starfruit For 3 people
Snakehead fish 2 fish Starfruit 6 fruits Minced garlic 10 gr Minced onion 10 gr Minced chili 10 gr Spring onion 2 stalks Cooking oil 1 tablespoon Sugar 1 tablespoon Fish sauce 2 tablespoons Pepper 1 teaspoon MSG 1/2 teaspoon
How to choose fresh and delicious starfruit
- Choose starfruit that is just ripe, still slightly green, fresh, crunchy, not damaged, and without dark spots or bruises.
- Do not buy overripe starfruit as it will become mushy and not taste good when stewed.
Method for Cooking Grilled Snakehead Fish with Starfruit
-
Prepare the ingredients
Buy snakehead fish and use a knife to remove the guts, then rinse thoroughly with diluted salt water to eliminate the fishy smell. After that, rinse again with clean water, and use a knife to make several cuts along the fish body to help it absorb the seasoning better.
Wash the starfruit with water and use your fingers to scrub the skin to remove any dirt stuck in the crevices of the starfruit segments.
Then, use a knife to slice the starfruit horizontally into star-shaped pieces about 1cm thick.
Wash the green onions and cut them into 1cm pieces.
-
Fry the fish briefly
Place a pan or pot on the stove, add 1 tablespoon of cooking oil, wait for the oil to heat, then add the fish to fry briefly on both sides so that the fish firms up, making it tastier when braised, without being fishy or disintegrating. Once the fish is firm on both sides, remove it to a plate.
-
Fish Stew
Continue to add the minced garlic to the pan with oil just used to fry the fish until the garlic becomes fragrant, then add 1/2 of the sliced starfruit.
Stir evenly until the starfruit firms up, then add to the pan: 1 tablespoon of sugar, 2 tablespoons of fish sauce, 1 teaspoon of pepper, 1/2 teaspoon of monosodium glutamate, and the minced chili, stirring well for the spices to blend together.
Then add the previously fried fish along with 200ml of water, cook until the water slightly thickens, then add the remaining starfruit, stir for about 5 minutes, then turn off the heat and add the chopped green onions to finish.
Note
- You can use coconut water instead of plain water to make the dish more fragrant and flavorful.
- You can slice or finely chop the starfruit according to your preference. If you like the starfruit well-cooked, you can add all of it at once at the beginning.
- Depending on whether the starfruit you buy is sweet or sour, adjust the amount of spices accordingly.
-
Final Product
Fish stew with starfruit is a rustic dish with an incredibly appealing flavor. The fish meat is tender and delicious, not falling apart, while the sauce has a sweet and sour taste combined with the starfruit that still retains a slight crunch, sure to make your rice bowl empty quickly!
2. Braised Snakehead Fish with Gourd
Preparation time
45 minutes
Difficulty level
Easy
Ingredients for Braised Snakehead Fish with Gourd Serves 3 people
Snakehead fish 0.5 kg Gourd 1 piece Shallots 2 bulbs Chili 2 pieces Green onions 2 stalks Seasoning powder 1/2 teaspoon Fish sauce 2 teaspoons Sugar 1 teaspoon Cooking oil 2 teaspoons Sugar 2 teaspoons
How to choose fresh and delicious gourd
- Choose medium-sized gourds, elongated shape, green skin, heavy in hand, large stem, and fresh sap marks indicate a good gourd.
- Do not choose overly large gourds with yellowing skin as they are old and not tasty.
- Young gourds usually still have fine hair, and the skin is soft (can be easily pressed with a fingernail).
-800x450-1.jpg "2 ways to make delicious and flavorful braised snakehead fish with star fruit and zucchini, simple and rich in taste 14")
How to prepare Braised Snakehead Fish with Gourd
-
Prepare the ingredients
Wash the green onions, cut into sections. Peel the shallots, wash, and slice or chop finely.
Use a knife to lightly cut a few lines on the skin to let the gourd release sap. Then peel off the skin, wash with clean water, and let the gourd drain.
Cut the gourd in half, then cut into small pieces about 3 – 5cm thick.
Note: Do not cut the gourd too small, as it will become mushy and not tasty when braised. -
Prepare Snakehead fish
After buying the Snakehead fish, use salt to rub on its body and then use a knife to scrape it clean to remove the slime. After that, cut off the head, remove the intestines, and rinse the fish thoroughly.
You can also make a few shallow cuts along the sides of the fish to allow the seasonings to penetrate better.
Then marinate the fish with sliced shallots, chili, 1/2 teaspoon of seasoning powder, 2 teaspoons of fish sauce, 1 teaspoon of sugar, and about 1 teaspoon of cooking oil. Mix well and let the fish marinate for 20 minutes to absorb the flavors.
Note: If you have time, you can also marinate the fish longer, about 45 – 60 minutes, for better flavor absorption.
-
Fish Stew
Place a pot on the stove, add 1 teaspoon of cooking oil, wait for the oil to heat up, then add 2 teaspoons of sugar and stir continuously until the sugar dissolves and turns a caramel color, then add the marinated fish.
Stir the fish evenly to coat it with the caramel sauce, then add 100ml of boiling water. Wait for the water to boil, then add the gourd and cook until the gourd is tender and slightly translucent. Adjust the seasoning to taste, then add chopped green onions to finish.
Note: You can briefly fry the fish before cooking to help it firm up, preventing it from being fishy and falling apart during stewing.
Note when caramelizing sugar
- It is advisable to use a heavy-bottomed pan or pot made of metal and light-colored to easily observe the color and prevent the sugar from burning.
- You can use palm sugar instead of granulated sugar to create a sweeter and lighter caramel sauce.
See more
-
Final Product
Fish stew with tender and delicious fish, fresh and sweet gourd that retains a slightly crispy texture, and a rich, flavorful sauce is incredibly appealing. You can enjoy it with a bowl of spicy fish sauce or spicy soy sauce along with some fresh vegetables to enhance the flavor!
How to choose fresh and delicious snakehead fish
- You should choose snakehead fish that are round-bodied, usually male, weighing about 3 to 4 fingers, intact, with few scales peeling off. These fish will provide more meat, and the flesh will be firmer and fattier.
- Choose fish that have bright red gills, clear eyes, and the body without white spots or bruises, with no external wounds.
- It is advisable to choose larger fish, that feel firm when held, and if you press lightly and the flesh is elastic and not mushy, then you can select it.
How to clean snakehead fish, without a fishy smell
- You should use vinegar or lemon to wash the entire body of the fish, helping to reduce some of the slime and effectively remove the fishy smell.
- During the process of scaling and cleaning the belly of the fish, you can soak the fish in diluted saltwater for about 15 – 20 minutes.
- Finally, use salt to rub the entire body of the fish and rinse it with water until completely clean.
See more
- 3 methods to braise snakehead fish in clay pot, with pickled mustard greens and turmeric for rich and fragrant flavors
- 2 ways to make fragrant basa fish braised and basa fish braised in clay pot with rich, enticing flavors at home
- 3 ways to make mackerel braised in sugarcane juice, bamboo shoots, and galangal for exceptionally delicious flavors
Above are 2 delicious ways to cook snakehead fish that are flavorful and make family meals more special. Let’s try it right away, wishing you success!
*Refer to images and recipes from 2 YouTube channels: Bự Bụ Bẫm and cookpad.com
