The cool weather is perfect for gathering with family to enjoy a hot meal with braised fish. Hurry up and go to the kitchen with TasteVN to learn 2 ways to make delicious and nutritious braised pomelo fish and ginger-braised fish!
1. Braised Pomelo Fish
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Preparation
15 minutes
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Cooking
45 minutes
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Difficulty
Medium
Ingredients for Braised Pomelo Fish Serves 2
Pomelo fish 1 fish Pineapple 1 fruit (ananas) Garlic 2 cloves Shallots 2 cloves Bell pepper 1 fruit Bird’s eye chili 4 fruits Coriander 2 sprigs Green onions 5 sprigs Sugar 1 tablespoon MSG 1/2 teaspoon Salt 1/2 teaspoon Chili powder 1/2 teaspoon Pepper 1 teaspoon Fish sauce 2 tablespoons Caramel sauce 1 tablespoon Cooking oil 3 tablespoons
How to choose fresh and delicious pineapple
- Choose pineapples that have a bright yellow color from the crown to the tail, with a few green eyes; these are ripe fruits that will be sweet and tasty.
- Choose pineapples that are round and short, as they will have more flesh compared to long-shaped ones.
- Choose pineapples with large, sparse eyes, as this indicates that the pineapple is mature and naturally ripened, without any chemicals.
- You can try smelling the end of the fruit; if it has a fragrant smell, you should buy it. Additionally, avoid choosing those that have a slightly sour smell like fermentation, as that indicates the pineapple is overripe.
- The greener the crown of the pineapple, the fresher it is. Overripe pineapples will have a dry or brown crown.
- Choose ripe, fresh pineapples that are neither too hard nor too soft; when you press your finger into it, there should be no indentation.
How to prepare Braised pomelo fish with pineapple
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Prepare pomelo fish
Wash the pomelo fish under running water. Use a knife to scrape the skin to remove any slime.
Next, use scissors to cut off the fins and gills, then clean the insides. After that, rub salt and lemon on the fish to eliminate the fishy smell, rinse with water, and let it drain.
Cut the fish into pieces about 4 – 5cm long.
See more details: How to prepare fish without a fishy smell?
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Prepare other ingredients
Peel the garlic and shallots, then mince them finely. Wash the green onions and cut them into sections.
Crush the bird’s eye chili. Mince the horn chili.
Peel the pineapple, especially removing the eyes. Cut the pineapple in half, then cut it into wedge-shaped pieces about 1 cm thick.
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Lightly fry the fish
Place a pan on the stove, add 3 tablespoons of cooking oil to the pan, and set the heat to low. When the oil starts to heat up, add all the fish to the pan, turning them evenly. Fry until the fish is firm and slightly charred on both sides, then remove the fish to a plate.
Tip: To prevent the fish from splattering while frying, you can add a little crispy frying flour to the pan before adding the fish to fry.
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Stew the fish
Add garlic, chili, and shallots into the pan where the fish was fried earlier, and sauté until fragrant.
Then, add the pineapple into the pan, stir quickly over medium heat to prevent the pineapple from releasing water. Season with 1 tablespoon of sugar, 1 teaspoon of pepper, 1/2 teaspoon of MSG, 1/2 teaspoon of salt, 2 tablespoons of fish sauce, and 1/2 teaspoon of chili powder. Stir well for about 5 minutes for the pineapple to absorb the seasoning.
Next, add the fish into the pan, turn gently so the fish is evenly seasoned on both sides. Then add 1 cup of boiling water into the pan, followed by 1 tablespoon of dark soy sauce, bring to a boil, and skim off the foam. Cover the pan and stew the fish on low heat for about 10 minutes, then turn off the heat and sprinkle chopped green onions on top.
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Finished Product
Braised pomelo fish is rich and enticing. The fish meat is soft and sweet, combined with a slightly sour fish sauce, seasoned just right. This is definitely a dish that goes well with rice for the whole family.
2. Braised Pomelo Fish with Ginger
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Preparation
15 minutes
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Cooking Time
45 minutes
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Difficulty Level
Easy
Ingredients for Braised Pomelo Fish with Ginger For 2 people
Pomelo fish fillet 300 gr Ginger 1 piece Green onions 2 stalks Cilantro 1 stalk Salt 1/2 teaspoon MSG 1 teaspoon Seasoning powder 1 teaspoon Caramel sauce 1 tablespoon Garlic 10 gr Sugar 1 tablespoon Fish sauce 2 tablespoons Pepper 1 teaspoon Cooking oil 2 tablespoons
Ingredient Image
How to Cook Braised Pomelo Fish with Ginger
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Prepare the Pomelo Fish
The pomelo fish fillet you buy should be cleaned of scales. Then rub the fish surface with a little salt and a few slices of lemon to eliminate the smell, and rinse it with water. Next, cut into pieces about 2-3cm for easy eating.
Tip: You can also buy pre-filleted fish at the supermarket to save time.
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Prepare other ingredients
Peel the ginger and slice it thinly. Crush the garlic and remove the skin. Then add the garlic and some sliced ginger into a mortar, use a pestle to grind the two ingredients finely, and then marinate with the pomelo fish.
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Marinate the fish with spices
Marinate the fish with 2 tablespoons of fish sauce, 1/2 teaspoon of salt, 1 teaspoon of monosodium glutamate, 1 teaspoon of seasoning powder, 1 tablespoon of sugar, and 1 teaspoon of pepper. Mix well and let the fish marinate for about 20 minutes to absorb the spices.
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Stew the fish
Put a pot on the stove, add all the marinated fish into the pot, add 2 tablespoons of cooking oil to make the dish richer, and sliced ginger. Cover the pot and simmer the fish on low heat for about 5 – 7 minutes until the fish firms up.
Next, pour 1 cup of filtered water into the pot, bring it to a boil, and add 1 tablespoon of caramel sauce to make the fish dish more appealing. Cover the pot again and stew for about 10 – 15 minutes until the fish is cooked, then turn off the heat. Sprinkle some green onions, cilantro, and pepper on top of the fish.
Tip: You can buy caramel sauce at supermarkets or make it at home.
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Final product
Braised fish with ginger has tender fish meat, seasoned just right, blended with the spicy, pungent braising sauce of ginger. On a rainy day like this, enjoying a bowl of hot rice with the uniquely flavored and attractive braised fish is unbeatable.
How to choose fresh and delicious pomfret fish
- The eyes of the fish should be clear, bright, and slightly bulging, which indicates that the fish is still fresh.
- Avoid choosing fish that are missing scales, as this is a sign that they have been dead for a while and are no longer fresh. If the fish is a scale-less type, then its skin must be shiny and wet, not discolored or dull.
- Gently press the body of the fish; if the flesh bounces back and does not leave a dent, the fish is definitely fresh.
- The gills of the fish must be cherry red to indicate that the fish is still fresh. If the gills are dark brown and the color of the flesh has faded, the fish is no longer fresh.
See more
Above are 2 ways to cook pomfret fish with aromatic and ginger sauce that are extremely delicious and flavorful, perfect for making family meals more special. Let’s make them right away, wishing you success!
*Refer to images and recipes from 2 Youtube channels: My Huynh Channel and Wife’s Kitchen
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