The striped catfish is both strange and familiar to housewives who can now transform it into two delicious stewed dishes with sour pickles and fragrant lemongrass. Let’s get into the kitchen to make these two flavorful stewed striped catfish dishes right away!
1. Stewed striped catfish with sour pickles
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Preparation
30 minutes
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Cooking
1 hour
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Difficulty
Easy
Ingredients for Stewed Striped Catfish with Sour Pickles Serves 2 people
Striped catfish 300 gr (belly piece) Sour pickles 1 cup (rice bowl) Tomato 1 piece Shallot 2 bulbs Green onion 2 stalks Chili 2 pieces Fish sauce 2 tablespoons Turmeric powder 1/4 teaspoon MSG 1 teaspoon Salt a little
How to choose good, clean sour pickles
- Good sour pickles will have a yellowish-green color, especially the leaves should still be intact, not torn or bruised.
- You should also pay attention to the liquid. Naturally fermented sour pickles will have clear liquid.
- Avoid buying if you see signs of white mold or an overly strong smell.
- Additionally, to ensure quality and safety, you can make sour pickles at home following the recipe shared by TasteVN.
How to cook Braised Snakehead Fish with Pickled Mustard
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Prepare the fish
For the fish, you take a little salt and rub it on, then rinse it really well with water to eliminate the fishy smell. Next, you use a knife to cut the fish into 3 pieces.
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Marinate the fish
First, you need to prepare a pot for braising.
Next, you place a layer of pickled mustard at the bottom of the pot, then add the prepared fish on top, and then add another layer of pickled mustard on the fish. On the top layer, add sliced shallots, chopped green onions, whole chili, and sliced tomatoes.
Then, add 2 tablespoons of fish sauce, 1 teaspoon of monosodium glutamate, and 1/4 teaspoon of turmeric powder into the pot. Marinate the fish for 30 minutes to let it absorb the seasoning.
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Braised fish
After marinating the fish for 30 minutes, place the pot of fish on the gas stove and turn the heat to high. When the pot of fish boils, add 1/2 bowl of boiling water. Then, cover the pot and braise the fish on low heat for about 1 hour until the water evaporates.
Season the fish to your taste and then turn off the heat.
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Final product
Braised mullet with pickled vegetables has a beautiful golden color, with a sour and sweet taste and rich braising sauce.
You can enjoy it with white rice to fully experience the flavor of the dish!
2. Braised mullet with lemongrass
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Preparation
30 minutes
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Cooking
1 hour
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Difficulty
Easy
Ingredients for Braised Snakehead Fish with Galangal Serves 4 people
Snakehead fish 700 gr Galangal 100 gr Cooking oil 200 ml Shallots 50 gr Water 200 ml Seasoning powder 30 gr Fish sauce 50 ml Sugar 20 gr Caramelized sugar water 30 ml Chili 10 gr
Ingredient Image
How to Cook Braised Snakehead Fish with Galangal
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Prepare the Snakehead Fish
After washing the snakehead fish, cut it into 3cm pieces.
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Prepare the Other Ingredients
Wash the galangal and cut it into 7-8cm long pieces, then crush them.
Peel the shallots and chop finely. Wash the chili and leave it whole.
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Fried Fish
Put the fish in a hot oil pan and fry over medium heat to ensure the fish cooks evenly and doesn’t burn.
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Stew Fish
First, when the pot is hot, add oil along with minced shallots and sauté until fragrant.
Next, add lemongrass and stir until the ingredients are golden. Then add cold water, 2 tablespoons of seasoning, 2 tablespoons of fish sauce, 1 tablespoon of sugar, and the fried fish into the pot.
Then, add the caramelized sugar water along with chili and cover the pot to stew the fish for about 1 hour until the water is reduced.
Note: Remember to keep the heat moderate to avoid burning the fish when the heat is too high!
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Finished Product
Delicious and rich carp cooked with fragrant lemongrass will make your family meal much more enjoyable!
How to Choose Fresh, Delicious Carp
- There are 2 types of carp: black carp weighing 3 – 5kg with a black back and white belly, and grass carp weighing 1 – 3kg with a yellow body and ash-white belly.
- Fresh black carp will have white, firm flesh, with large but few pin bones, while grass carp has soft flesh and fewer bones.
- Fish that are still swimming, with clear eyes, red gills, and unscuffed fins are signs of freshness.
- Absolutely do not buy fish with bloated bodies, cloudy eyes, especially those with a foul smell.
Tips for Cleaning Carp Without Fishy Smell
- Method 1: After cleaning the carp, cut it into pieces and soak it in rice water for 15 – 20 minutes. Then, take the fish out and rinse it with clean water.
- Method 2: Simply soak the carp in water with a few crushed ginger slices for about 5 minutes. After 5 minutes, wash the fish with water. Ginger effectively removes the fishy smell.
- Method 3: This method is also very simple. Just squeeze lemon juice and mix it with warm water, then soak the fish. After soaking for about 5 – 7 minutes, take the fish out and rinse it with water.
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With just one type of fish, you can make 2 ways to make carp stew with pickles and lemon grass, so why hesitate to try? Wishing you success on your first attempt!
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