Catfish is a type of fish with firm and chewy meat that is very delicious. So, do you know how to make a proper delicious braised catfish? Let’s join TasteVN in the kitchen to make 3 aromatic braised catfish dishes below!
1. Braised catfish with ginger
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Preparation
20 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Braised Catfish with Ginger Serves 4
Catfish 500 gr Ginger 50 gr Red onion 20 gr Green onion 5 stalks Chili 5 pieces Caramel sauce 1 tablespoon Fish sauce 4 tablespoons Seasoning powder 2 tablespoons Sugar 3 tablespoons Salt 1/3 tablespoon Pepper 1/3 tablespoon Cooking oil 2 tablespoons
How to make Ginger Braised Catfish
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Prepare the ingredients
Clean the catfish, cut into pieces about 2 cm. Next, clean the ginger and shallots, slice the ginger or cut it into strips according to your preference, and finely chop the shallots.
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Marinate the catfish
Put the catfish into a bowl, add the prepared seasonings: ginger, shallots, fish sauce, caramel sauce, seasoning powder, sugar, salt, and pepper into the bowl and stir the catfish to absorb the seasonings evenly. Marinate the fish for 15 minutes before cooking on the stove.
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Cook the catfish
Place a clay pot on the stove over high heat, add 2 tablespoons of cooking oil. When the oil is hot, add the catfish and the marinade into the pot, when the fish is seared, add 1 cup of boiling water. Braise the fish on low heat for 30 minutes.
While braising the fish, turn the fish to ensure it cooks evenly and absorbs the seasonings. Remember to continuously skim off the foam! Before turning off the heat, add the sliced ginger, green onion roots, and chili into the pot and cook for an additional 5 minutes, then turn off the heat.
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Final Product
You place the fish on a plate first, then put ginger on top and add a few slices of chili for decoration. Freshly cooked fish served with steaming hot white rice is just perfect!
TasteVN would like to share with you another recipe for braised catfish with ginger that is extremely flavorful, delicious, and the taste of ginger makes the dish visually appealing and very attractive. Click on the article below to see this secret right away!
See details: How to make braised catfish with ginger that is extremely appetizing, rich in flavor for meals
2. Braised Catfish with Turmeric
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Preparation
15 minutes
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Cooking
20 minutes
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Difficulty Level
Easy
Ingredients for Braised Catfish with Turmeric For 4 people
Catfish 500 g Turmeric 1 root Dried chili 1/4 tablespoon Chili 3 fruits (add to taste for those who like spicy) Fish sauce 2 tablespoons White sugar 1 tablespoon Salt 1/2 teaspoon Pepper 1/3 teaspoon Cooking oil 2 tablespoons MSG 1 teaspoon
Ingredient Image
How to make Catfish Braised with Turmeric
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Prepare the ingredients
Clean the catfish as in the previous recipe, then cut into pieces about 2-3 cm depending on your preference. Wash the turmeric and slice it thinly.
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Marinate the catfish
Put the catfish in a pot, add the prepared seasonings: turmeric, fish sauce, coloring sauce, white sugar, salt, pepper, and chili powder into the clay pot and stir the fish to let the seasonings soak evenly. Marinate the fish for 10 minutes before placing it on the stove to cook.
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Cook the catfish
Place the clay pot on the stove and add 2 tablespoons of cooking oil. When the fish firms up, add half a cup of boiling water. Cook the fish on low heat until the water evaporates, then sprinkle some pepper on top and turn off the heat.
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Final product
Put the fish on a plate and decorate with a few slices of chili to make the dish more appealing. The turmeric in the dish not only enhances the flavor but is also good for the stomach.
3. Braised Catfish with Ginger and Turmeric
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Preparation
20 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Braised Catfish with Ginger and Turmeric Serves 4
Yellow catfish 300 gr Pork belly 300 gr Fresh turmeric 50 gr Chopped ginger 1 tablespoon Shallots 5 bulbs Green bird’s eye chili 4 fruits Red bird’s eye chili 2 fruits Young ginger leaves 25 gr Annatto oil 2 tablespoons Ginger 1/2 tablespoon Chili powder 2 teaspoons Seasoning powder 1.5 teaspoons Fish sauce 5.5 tablespoons Pepper 1 teaspoon
How to choose delicious pork belly
- Delicious pork belly is meat with a balanced ratio of fat and meat; when enjoying, you won’t feel greasy due to too much fat or too dry due to too much lean meat.
- Choose meat with a thick outer skin, a layer of fat 1.5cm – 2cm thick, and the lean meat tightly attached to the fatty part. However, to achieve the best taste, you should not buy meat with an outer skin that is too thick because that indicates the pig has been raised for a long time, which will not taste good.
- Pay attention to the color of the pork; good pork belly has a dry outer skin, with a red or bright pink color. The meat after cutting should have a beautiful bright pink color, with soft white-pink skin. The fat interspersed with the meat should be bright white and firm.
- Fresh and delicious meat will have a characteristic smell; when buying pork, you should be cautious; if the meat has an unusual smell, it’s best to avoid purchasing it.
- The elasticity of the pork belly is very good, so be sure to check it thoroughly before buying. Press the meat with your hand; if the indentation returns to its original state quickly, that is good pork.
How to cook catfish with ginger and turmeric
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Prepare catfish and pork belly
Clean the pork belly and cut it into bite-sized pieces.
Rinse the catfish, remove all internal organs, then rinse it thoroughly several times with water. Next, cut the catfish into small pieces about 3cm in size.
Tip: Cutting the catfish into smaller pieces will help the fish absorb the spices more evenly.
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Marinate the fish and pork belly
Add into a bowl the fish, smashed chili, finely chopped shallots, mashed turmeric, 1/2 teaspoon of pepper, 1/2 tablespoon of ginger, 1/2 tablespoon of sugar, 5 tablespoons of fish sauce, 2 teaspoons of chili powder, and 1 teaspoon of seasoning powder. Mix well for the fish to absorb the spices, marinate for 30 minutes.
Add into a bowl of meat 1/2 teaspoon of seasoning powder, 1 teaspoon of fish sauce, 1/2 teaspoon of pepper, a little chopped turmeric, then mix well, and marinate for 30 minutes.
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Sauté the pork belly and catfish
Heat a pan on the stove, add 2 tablespoons of annatto oil, the marinated pork belly, and 1/2 tablespoon of minced ginger. Stir-fry on medium heat until the meat is firm, then transfer to a bowl.
Next, add the catfish to the pan and briefly stir until the fish skin becomes firm.
Tip: Briefly stir-frying the meat and fish will help the ingredients firm up, allowing them to absorb the spices better during braising.
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Braised fish
Place a pot on the stove, layer some ginger leaves at the bottom, then alternate placing the fish and meat.
Add a cup of hot water to the pot, cover it, and braise for 15 minutes.
After 15 minutes, add 2 red chilies and finely sliced young ginger to complete.
Note:
- Braiding fish with pork belly will help the fish become tender and make the dish more fragrant and fatty.
- Adding hot water to the pot and braising the fish with ginger leaves will enhance the aroma and eliminate the fishy smell.
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Final product
The braised catfish is shiny, beautifully golden, the fish meat is fresh, tender, and flavorful, served alongside the fatty pork belly, spicy, and fragrant with the distinctive aroma of ginger and turmeric, guaranteed to be very rice-consuming.
How to choose delicious catfish
- You should choose catfish weighing about 1kg for the right amount of meat, neither too much nor too little. Additionally, you should select fish that are still alive, with bright eyes and visible pupils inside.
- Choose fish with a normal belly, not bloated, with scales tightly attached to the body and no slimy fluid with an unpleasant odor present.
How to clean catfish
To clean catfish of slime, you should pour boiling water evenly over the surface of the fish until you see a white layer peeling off the skin, then scrape it off. After that, you can use lemon and salt to wash the fish, which will help reduce the fishy smell of catfish.
Tips for successfully making ginger braised catfish:
- You can replace 1 tablespoon of white sugar with 1 tablespoon of palm sugar, which will make the braised fish more fragrant.
- The color sauce, also known as caramel, but compared to how to make caramel for desserts, for braised dishes, you should make it a bit darker!
- The fish sauce for braising should be of 25 degrees or higher to achieve the best braised dish.
Tips for successfully making turmeric braised catfish:
- If your family has homemade turmeric powder, then you have nothing to worry about, just go ahead and make it. If your family doesn’t have any, when buying, you should choose the pure type used for cooking, and don’t mistakenly buy turmeric powder for skin care!
- You should use boiling water instead of plain water while braising to retain the nutritional quality of the fish meat.
Braised catfish in a clay pot will surely clean up the rice pot, TasteVN wishes you and your family a delicious meal!
*Source for the recipe and images from the YouTube channel Mon Ngon Moi Ngay
