Garfish is a delicious and nutritious fish species. In particular, with the two methods of cooking garfish with pepper and galangal that TasteVN shares below, it will bring a rich flavor and unforgettable aftertaste for the meal. Let’s get cooking and make this braised dish right away!
1. Garfish braised with pepper
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Preparation
15 minutes
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Cooking
25 minutes
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Difficulty
Easy
Ingredients for Garfish braised with pepper For 4 people
Garfish 0.5 kg Pork 200 gr Shallots 3 bulbs Garlic 5 cloves Chili 1 piece Ginger 1 root Green pepper 3 sprigs Spring onion 6 sprigs Fish sauce 2 tablespoons Cooking oil 2 tablespoons Common spices a little (salt/ pepper/ sugar)
How to choose fresh and delicious pork
- Fresh meat has a dry film, bright red color, and a slightly firm surface. The cut surface of the meat is bright pink, with soft white-pink skin. The fat is bright in color, firm, and has a distinctive aroma.
- It is advisable to buy pieces of meat that have a distinctive aroma. Unpleasant-smelling meat is not good.
- Use your hand to touch the meat; if the meat rebounds quickly and has a pinkish-red color, then it is fresh meat and should be purchased.
- If the meat is pale, feels slimy to the touch, has dark fat, and shows signs of being mushy or crumbling, then do not buy it.
Tools to use
Clay pot, pan, knife, cutting board, scissors,…
How to cook Braised Needlefish with Pepper
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Prepare the needlefish
After buying needlefish, you wash it thoroughly with diluted salt water.
Then cut off the head and gut it, and cut into bite-sized pieces. Finally, wash the fish with water again and let it drain.
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Prepare the other ingredients
Pork is washed with water and then drained. After that, cut it diagonally into bite-sized pieces.
Effective ways to eliminate the smell of pork- To eliminate the smell of pork, add a little white wine to the boiling water before removing the meat; the white wine will help effectively remove the odor from the meat.
- Additionally, you can soak the meat in warm salted water for about 25 – 30 minutes. Then, add a few drops of wine, a few slices of ginger to taste and then take the meat out and rinse it thoroughly under running water.
See details: Effective ways to eliminate the smell of pork
Shallots, garlic, and ginger should be peeled, rinsed with clean water, and then sliced thinly.
Chili should be washed clean, then smashed, and the green onions should be washed with water until clean and chopped finely.
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Fry the fish
Put a pan on the stove, add 2 tablespoons of cooking oil and heat the oil. When the oil starts to bubble, reduce the heat and add the fish to fry.
While frying, remember to turn the fish so that it cooks evenly golden on both sides and does not burn.
After the fish is cooked, take it out and place it in a pot.
Next, utilize the oil in the pan where you fried the fish, add the shallots and garlic to sauté. Stir over medium heat until the shallots and garlic are fragrant and golden, then remove them and add to the pot with the fish.
Next, add 1/2 tablespoon of sugar to the pan, use chopsticks to stir until the sugar dissolves and turns a brown color, then add about 2 tablespoons of water along with 1/3 tablespoon of salt, 1/2 tablespoon of sugar, and 2 tablespoons of fish sauce, cook until the mixture boils again, then turn off the heat.
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Stewing fish
Now, place the pot of fish on the stove and add the pork.
Next, add chili, green pepper, ginger, and green onion on top, then pour the previously mixed seasoning water into it. Add 1 tablespoon of water to cover the fish.
Cook the fish for about 20 minutes on low heat until the water evaporates, then sprinkle 1 teaspoon of ground pepper on top and turn off the heat.
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Final product
The fish is cooked with a golden color, has a sweet and fragrant taste, soft fish meat combined with the fatty, creamy flavor of pork, blended with familiar spices, providing an unforgettable sensation for everyone.
2. Grilled Ribbon Fish with Ginger
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Preparation
15 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Grilled Ribbon Fish with Ginger Serves 4
Ribbon Fish 0.5 kg Ginger 1 piece Lemongrass 4 stalks Galangal 1 piece Fish Sauce 2 tablespoons Molasses 2 tablespoons Cooking Oil 2 tablespoons Common Seasoning a little (pepper/ salt/ seasoning powder)
How to Cook Grilled Ribbon Fish with Ginger
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Prepare the Ribbon Fish
After purchasing the ribbon fish, wash it thoroughly, then remove the intestines, gills, and head, and cut the fish in half.
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Prepare other ingredients
Ginger and galangal should be peeled, washed, and sliced thinly after purchasing.
Lemongrass should be washed with water, then cut off the leaves, and slice the stalk thinly.
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Fry the fish
Add about 2 tablespoons of cooking oil to the pan and heat it up. Wait until the oil is hot, then add the fish to fry over medium heat.
When the fish is golden brown on both sides, remove it and place it on a plate to drain the oil.
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Braised fish
Place the slices of galangal at the bottom of the pot, then add the fish along with the remaining ginger, galangal, and lemongrass into the pot.
Season the fish with 2 tablespoons of fish sauce, 2 tablespoons of molasses, 3 teaspoons of seasoning powder, 1 teaspoon of pepper, and 2 tablespoons of boiling water to cover the fish.
Cook the fish on low heat for about 20 minutes until the water evaporates, then turn off the heat.
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Final Product
The fish meat is thick, sweet, and soft, providing a rich and unforgettable taste for the diners. With the fragrant flavor from ground pepper combined with the sweet softness of the fish meat, braised fish with ginger served with hot rice is a wonderful combination for your family meal!
How to Choose Fresh and Delicious Fish
- To buy fresh and delicious fish, choose fish that is still fresh, has a slimy texture, and a natural fishy smell.
- The fish should have a bright red-pink color, tightly closed gills, and cling firmly to the body.
- Avoid choosing fish with gills that have turned gray, have a foul smell, or have mucus.
Effective ways to eliminate fishy odor
- You can use rice water to remove unpleasant odors. After cleaning, soak the fish in rice water for about 15 minutes. Then rinse with water.
- You can also dilute white wine to marinate the fish for about 2 minutes, then dry the fish. This can help reduce the fishy smell.
- In addition, ginger is also effective in eliminating the fishy odor and creating a delicious flavor while removing toxins and allergens in the fish. You crush ginger and rub it on the fish, letting it sit for about 30 minutes before cooking.
See more
Above are the ways to make braised ribbonfish with pepper and galangal that are easy to make at home. Wish you success with this recipe!
*Refer to images and recipes from the YouTube channel Bingo Food & Specialties of Nghe An – CUA LO SEAFOOD
