With just the ingredient of basa fish stomach, you can create countless attractive dishes. Today, TasteVN will introduce you to 3 ways to make basa fish stomach stir-fried with onion, gourd, and fresh bamboo shoots – unique stir-fried dishes that are delicious and new. Let’s get cooking!
1. Stir-fried basa fish stomach with onion
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Preparation
15 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Stir-fried basa fish stomach with onion Serves 3 people
Basa fish stomach 300 gr Onion 1 bulb Garlic 2 cloves Ginger 1 piece Vinegar a little Chili 3 fruits Green onion a little Vegetable oil 1 tablespoon Cooking oil 2 tablespoons Oyster sauce 1 tablespoon Chili sauce 1 tablespoon Fish sauce 1/2 teaspoon Common seasoning a little (Pepper/ sugar/ salt/ monosodium glutamate)
How to choose good onions
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You should choose onions that are round in shape, with long roots, indicating that the onions are fresh. Avoid selecting onions that have unusual shapes or have missing roots as they will not taste good.
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Good onions have thin, shiny skins, a beautiful yellow color, evenly colored, with no dark spots, and feel smooth and firm to the touch.
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Avoid buying onions that are sprouting, have hard and soft spots, and are not evenly colored, as these onions are not fresh and may be bitter.
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How to cook stir-fried basa fish stomach with onions
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Prepare the basa fish stomach
Add 300g of basa fish stomach, 1 tablespoon of salt, and 1 tablespoon of vinegar to a bowl, then use your hands to massage evenly for about 3 minutes, then wash the stomach thoroughly with water and let it drain.
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Prepare the other ingredients
Peel the garlic, chop it finely, then mince it. Slice the ginger into thin slices. Chop the chili.
Peel the onion and cut it into wedges. Wash the scallions, let them drain, and then cut them into pieces about 1 finger length long.
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Blanch fish stomach
Place a pot on the stove, add 500ml of water, sliced ginger, and bring to a boil. Once the water is boiling, add the fish stomach and blanch for about 2 minutes, then remove and let it drain.
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Stir-fried fish stomach
Place a pan on the stove, add 2 tablespoons of cooking oil. Wait for the oil to heat, then add garlic and sauté until fragrant.
Next, add the fish stomach and stir-fry over low heat with 1 tablespoon of oyster sauce, 1/2 teaspoon of fish sauce, 1 tablespoon of chili sauce, and 1/2 teaspoon of monosodium glutamate, then stir well with chopsticks.
Then, add 1 tablespoon of butter to the pan, melt the butter, stir for about 2 minutes to allow the fish stomach to absorb the seasoning, and then add onions and chili to stir-fry together for 1 to 2 minutes.
After that, add pepper and chopped green onions and stir-fry for about 1 more minute, then taste and adjust the seasoning as needed before turning off the heat.
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Final product
Stir-fried basa fish stomach with onions is incredibly appealing, with a wonderful combination of crispy and sweet onions and soft fish stomach that is not chewy at all. Eating it with hot rice makes it even more delicious.
2. Stir-fried basa fish stomach with loofah
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Preparation
20 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Stir-fried Pangasius Fish Stomach with Loofah Serves 3
Pangasius fish stomach 400 gr Loofah 2 pieces Garlic 2 cloves Fish sauce 2 teaspoons Cooking oil 2 tablespoons Vinegar 1 tablespoon Common spices a little (sugar/ seasoning powder)
How to choose fresh and delicious loofah
- Good quality loofah is firm, has few dark spots, has a fresh stem, and feels heavy in hand.
- Avoid choosing loofah that is too young, as the veins on the fruit will be small, making it less fragrant and sweet.
- Avoid selecting old loofah, with slightly yellow skin, large veins, and a spongy feel when pressed, as it will be fibrous.
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How to cook Stir-fried Pangasius Fish Stomach with Loofah
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Prepare the fish stomach
After buying the fish stomach, wash it thoroughly with water. Then, add 1 tablespoon of salt and 1 tablespoon of vinegar to a basin, use your hands to rub it several times, then rinse well with water and let it drain.
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Prepare the other ingredients
After purchasing, peel the loofah and wash it thoroughly, then cut it into bite-sized pieces.
Take 2 cloves of garlic, crush them, remove the skin, and then chop them finely with a knife.
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Stir-fried snakehead fish belly
Place a pan on the stove, add 2 tablespoons of cooking oil. Wait for the oil to heat, then add garlic to sauté until fragrant. When the garlic is golden and aromatic, add 400g of snakehead fish belly and stir-fry evenly for 3 – 5 minutes until the fish belly is firm.
Add 2 teaspoons of fish sauce, 2 teaspoons of sugar, and 2 teaspoons of seasoning powder into the pan, and continue to stir-fry for another 2 – 3 minutes for the flavors to absorb.
Next, add the gourd to stir-fry together, using chopsticks to mix well and continue to stir-fry for another 5 minutes until the gourd is cooked. After that, taste again to adjust the seasoning and turn off the stove.
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Final product
The fish belly is crispy, the gourd is soft and sweet, and the seasoning is just right, so don’t worry, this dish will be gone in no time. Prepare plenty of rice because this dish will be even better when served with white rice.
3. Snakehead fish belly stir-fried with bamboo shoots
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Preparation
20 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Stir-fried Pangasius Fish Stomach with Bamboo Shoots Serves 3
Fish stomach 200 gr Bamboo shoots 500 gr Ginger 1 piece Chili 2 pieces Minced shallots 1 bulb Vinegar 2 tablespoons Cooking oil 2 tablespoons Common seasonings a little (Pepper/ seasoning powder/ salt)
How to Choose Fresh Bamboo Shoots
- You should choose fresh bamboo shoots, with a rough shape, even large and small sections, no yellow leaves, and a surface without spots.
- Choose bamboo shoots with thin skin, crunchy, juicy, and not wilted, with a distinct aroma.
- Avoid choosing bamboo shoots that are too white, have an unusual dark yellow color, and have a foul smell.
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How to Cook Stir-fried Pangasius Fish Stomach with Bamboo Shoots
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Prepare the fish stomach
Put the fish stomach into a bowl with 100gr of salt, 2 tablespoons of vinegar, then use your hands to massage evenly, then rinse with clean water 3 – 4 times and let it drain.
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Prepare other ingredients
Ginger is washed clean, peeled, cut into thin slices, and then minced.
Chili is sliced thinly. Green onions are washed clean, drained, and then chopped.
Bamboo shoots, after being purchased, are peeled of their outer leaves, cut into small pieces, soaked in clean water overnight (changing the soaking water occasionally), then rinsed thoroughly and cut into bite-sized pieces.
How to properly prepare fresh bamboo shoots
- Fresh bamboo shoots, after being bought, should be peeled, boiled several times in boiling water, and each time boiled, they should be rinsed with clean water. When you find the bamboo shoots to be soft and less bitter, you can proceed to use them for cooking.
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You can also reduce the bitterness of bamboo shoots by boiling them 2-3 times and then soaking them in rice water for 2 days. Change the rice water frequently during soaking to prevent fermentation and odor. After that, rinse the bamboo shoots thoroughly and then cook.
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Besides the two methods above, you can also soak bamboo shoots in clear lime water, then boil them several times until the water in the pot is clear and no longer cloudy from the lime water, then remove the bamboo shoots, rinse clean, and prepare them for cooking.
See details: How to properly and safely prepare fresh bamboo shoots
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Stir-fry fish belly
Place a pan on the stove, add 2 tablespoons of cooking oil. Wait until the oil is hot, then add minced shallots and ginger to sauté until fragrant.
Next, add the fish belly and stir-fry over medium heat until the belly firms up, then add 1 teaspoon of seasoning and continue to stir-fry for another 1 – 2 minutes before turning off the heat and transferring the stir-fried belly to a plate.
Put the pan you just used to stir-fry the belly back on the stove, set the heat to medium, add fresh bamboo shoots, 1 teaspoon of monosodium glutamate, 2 teaspoons of seasoning and stir-fry until the ingredients are well combined.
Next, add the fish belly back to stir-fry together for 3 – 5 minutes, then add chopped green onions, chili, and a little ground pepper on top, continue to stir-fry for another 1 – 2 minutes, then taste and adjust the seasoning to your liking, turn off the heat and transfer everything to a plate.
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Final product
The basa fish belly after completion has a beautiful ivory color from the bamboo shoots. The fish belly absorbs the seasoning, and when eaten with the crunchy bamboo shoots, it’s incredibly appealing. This dish is even better when served with hot rice and a bowl of chili sauce.
How to choose fresh basa fish stomachs
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You should buy fish stomachs that are pink-red, not pale, still slimy, and do not have a foul smell.
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Limit buying frozen products as it will reduce the flavor of the dish.
- It is advisable to buy fish stomachs at reputable stores, food counters, supermarkets, or large markets to ensure safety.
How to clean basa fish stomachs to remove slime and odor
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Besides the above cleaning steps for each recipe, you can also wash the fish stomachs clean, then add a sufficient amount of salt to a basin, and use your hands to squeeze multiple times to eliminate the foul smell.
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Next, you turn the basa fish stomachs inside out, use more salt mixed with lemon juice and continue to squeeze thoroughly for about 10 minutes, then rinse with water.
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Finally, after the above cleaning steps, you can blanch the fish stomachs for 4 – 5 minutes in a mixture of boiling water with lemon juice and a bit of salt, then remove them and place them in ice water to maintain the crunchiness of the fish stomachs.
See more:
- 2 ways to make crispy fried basa fish stomachs and fried with tamarind sauce that are both cheap and extremely delicious.
- How to make basa fish stomachs stir-fried with spicy lemongrass, delicious and attractive.
- 2 ways to make shrimp stir-fried with broccoli and bok choy that are delicious and simple at home.
Above is a guide on 3 ways to cook basa fish stomach stir-fried with onion, gourd, and fresh bamboo shoots that anyone can do. Wish you success in your cooking!
*Refer to images and recipes from YouTube channels: Góc Bếp Nhỏ, Nhịp Nhàn Cuộc Sống, Adayroi.com
