How many dishes can you make with basa fish stomach? Today, TasteVN will suggest 3 ways to prepare stuffed basa fish stomach into special delicious dishes to treat your family! Get cooking with TasteVN right now to show off your skills!
1. Fried stuffed basa fish stomach
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Preparation
30 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Fried stuffed basa fish stomach Serves 3 people
Basa fish stomach 500 gr Ground meat 300 gr Green onions 5 stalks Peanuts 100 gr (about 1/2 cup) Shallots 3 bulbs Garlic 4 cloves Carrot 1 bulb Sweet water 165 ml Fish sauce 2 teaspoons Cooking oil 1 tablespoon Common seasoning a little (salt/sugar/ MSG/ pepper)
How to choose fresh, delicious carrots
- You should choose roots that are bright in color, vibrant, firm, and heavy.
- Avoid roots with stems and leaves, those that are damaged, bruised, and excessively large. These roots are usually not tasty and have fewer nutrients.
How to prepare Fried stuffed basa fish stomach
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Prepare the fish stomach
To clean the slimy substance from the fish stomach, wash the fish stomach with salt/vinegar/rice wine to eliminate the fishy smell, then rinse with cold water, blanch briefly in boiling water, and then rinse again with cold water.
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Prepare other ingredients
Wash the shallots and garlic, peel them, and finely chop.
Wash the green onions, cut the leaves into sections, and finely chop the bulbs. Wash the carrot and dice it.
Roast the peanuts until cooked, then shell and crush them roughly.
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Marinating the meat
First, you add the chopped green onions, carrots, minced garlic, minced shallots, minced pork, and about 1/2 cup of crushed peanuts into a bowl and mix well.
Then add 1 teaspoon of pepper, 2 teaspoons of sugar, 2 teaspoons of salt, 1 teaspoon of monosodium glutamate, and 2 teaspoons of fish sauce, and mix thoroughly so that the ingredients blend together.
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Stuffing and marinating the fish stomach
Next, you stuff each spoonful of marinated meat with other ingredients into the fish stomach until it’s all used up.
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Frying the fish stomach
You heat a pan on the stove, add about 1 tablespoon of cooking oil and wait for the oil to heat up, then add minced garlic to sauté until fragrant.
Next, add all the stuffed fish stomach pieces into the pan.
Then stir the fish stomachs for a few minutes until cooked, then pour in 165ml of soft drink (1/2 bottle of 330ml soft drink) and cook on high heat until the water is gently boiling, then cover and continue cooking on medium heat until the water evaporates, then turn off the heat.
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Final Product
The stuffed fish stomach is crispy and golden. When enjoying it, you will feel the distinctive taste of the fish stomach, along with the deliciousness of the meat filling inside, blended with other ingredients that enhance the special flavor of this dish. You can serve it with pickled vegetables to enhance the flavor of the dish!
2. Grilled basa fish stomach stuffed with meat
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Preparation
15 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Grilled Stuffed Catfish Stomach Serves 4 people
Catfish stomach 500 gr Minced pork 200 gr Calamondin 2 fruits (kumquat) Satay chili 2 tablespoons Garlic 2 tablespoons (minced) Shallots 2 tablespoons (minced) Pepper 1 tablespoon (black or white pepper) Fish sauce 2 tablespoons Cooking oil 1 tablespoon Salt/seasoning powder 1 teaspoon
How to Choose Good Ingredients
How to choose fresh pork
- Fresh pork will have a dry membrane on the outside, and the surface of the cut will feel firm without stickiness when touched.
- Fresh meat has a pinkish-red color and is tender, while the fat is opaque white.
- Choose meat that has good elasticity when pressed and has a characteristic fresh meat smell.
- If you see a piece of meat that is dark red or blackish, do not buy it as it may be pork raised with growth stimulants.
- Avoid buying meat that is light green, darkened, or has red skin.
Note: You can buy minced meat available at supermarkets or buy it to mince or grind yourself using a meat grinder.
See details: How to choose fresh pork
Where to buy saté chili?
- You can easily find saté chili at grocery stores, supermarkets, e-commerce sites, or at TasteVN stores nationwide.
- When buying, be sure to carefully check the origin, information, and expiration date of the product.
- Additionally, if you have time and want to ensure a higher quality dish, you can make simple saté chili at home using the recipe shared by TasteVN.
-800x450-1.jpg "3 Ways to Make Delicious and Flavorful Stuffed Basa Fish Stomach at Home 18")
Tools needed
Charcoal stove, wooden skewers, bowl, grill rack, bowl
How to prepare grilled stuffed basa fish stomach
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Prepare the basa fish stomach
When you buy the fish stomach, put it in a bowl, squeeze about 2 calamondins and add a little salt to the bowl with the fish stomach. Use your hands to mix well and gently squeeze, turn the fish stomach inside out and wash it to remove the fishy smell.
Then rinse it clean with water about 2 – 3 times, and let it drain.
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Marinate the meat
Gradually add 1 tablespoon of pepper, 2 tablespoons of minced garlic, 2 tablespoons of minced shallots, 1 tablespoon of fish sauce, and 1 teaspoon of seasoning powder into the bowl of minced meat. Mix everything well together and marinate for about 15 minutes to let the meat absorb the spices.
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Stuff and marinate the fish stomach
After marinating the minced meat, put a little meat into the fish stomach. Gradually stuff the meat into the stomach until all the meat is used up.
Next, marinate the stomach with 2 tablespoons of chili paste, 1 tablespoon of fish sauce, and use a spoon to mix well so that the spices are evenly distributed in the stomach.
Finally, use wooden skewers to pierce the stomach before grilling.
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Grilled Fish Stomach
Prepare the charcoal stove, wait until the coals are glowing (the coals are red-hot) then brush a little cooking oil on the grill and place it on the charcoal stove.
Place each grilled fish stomach skewer on top, turning both sides evenly, grill until the stomach is firm and evenly golden, then take it out onto a plate.
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Finished Product
The stomach has a fragrant smell of satay that is extremely appealing. Taking a bite, you will feel the chewy, crunchy texture, along with a bit of spiciness from the satay absorbed evenly in the fish stomach.
The minced meat inside is seasoned just right, especially when biting into the peppercorns, it will help you feel the spiciness on the tip of your tongue, extremely stimulating your taste buds.
3. Grilled Fish Stomach Stuffed with Green Pepper
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Preparation
30 minutes
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Cooking
20 minutes
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Difficulty Level
Easy
Ingredients for Grilled Fish Stomach Stuffed with Green Pepper For 4 people
Basa Fish Stomach 500 gr Wood Ear Mushrooms 10 pieces (mộc nhĩ) Cabbage 300 gr Green Pepper 200 gr Common Seasoning A little (salt/sugar/seasoning powder)
How to choose fresh ingredients
How to choose good wood ear mushrooms (mộc nhĩ)
- You should choose wood ear mushrooms that are large, thick, and have few small mushroom stems. The top of the mushroom should be dark brown and slightly shiny, while the underside should be coffee milk colored; check for any white mold on the mushrooms.
- Avoid black wood ear mushrooms as they tend to be less crispy and can easily become mushy after soaking in warm water.
How to choose fresh cabbage
- Good cabbage is usually firm to the touch, heavy, with tightly packed leaves, a thick head, closed tightly, and a small stem.
- The leaves of the cabbage should be light green or bluish-white, while purple cabbage should be a deep purple with crisp, firm leaves.
- Avoid buying cabbage with yellow leaves, brown spots on the leaves, a cracked core, or a stem that has turned brown, as these may indicate old or wilted cabbage.
How to prepare steamed stuffed basa fish belly with green pepper
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Prepare the fish belly
When you buy the fish belly, clean the inside and outside thoroughly, then rub it with salt to clean it and rinse it with cold water.
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Prepare other ingredients
Soak the wood ear mushrooms in cold water for about 15 minutes until they soften, then cut off the stems and chop them finely.
Wash the cabbage thoroughly, then chop it into small pieces, and blanch it briefly. After that, remove it to drain, chop it finely, and squeeze out the excess water.
See details: How to properly soak dried wood ear mushrooms
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Marinate the meat
Place the minced meat in a bowl, then add the wood ear mushrooms and cabbage, seasoning with 2 teaspoons of salt, 1 teaspoon of seasoning powder, and 2 teaspoons of sugar, then mix well to combine the ingredients.
Then add garlic and fried onions for fragrance.
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Stuff and marinate the fish stomach
Now you stuff the mixed meat filling into the fish stomach until all the ingredients are used up.
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Steaming fish stomach
You arrange green pepper around the steaming mold, then place the fish stomach on top, and finally add another layer of green pepper on top of the fish stomach before steaming it with medium heat until the fish stomach and the meat inside become fragrant and fully cooked, then it’s done.
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Finished product
The fish stomach is both chewy and firm, with a rich filling from the pork, and the unique aroma of green pepper creates a delicious and flavorful dish, just right.
How to choose fresh and delicious fish stomachs
- You need to choose fish stomachs of basa fish at a reputable frozen seafood selling system, with bright red color and no unpleasant smell.
- You should avoid buying fish stomachs sold at markets because when fish stomachs are outside at room temperature, they will become soft and begin to decompose, with gray or white color.
How to remove the fishy smell from fish stomachs
- Wash the purchased fish stomachs briefly. Then, rub with 1 tablespoon of salt and 50ml of rice vinegar, soak for 15 minutes to remove the smell. After soaking, rinse the fish stomachs with cold water to clean, and let them drain.
- Boil a pot of water, briefly blanch the fish stomachs for 5 seconds to firm them up, then transfer them to a bowl of ice water to keep the fish stomachs white and crispy. After soaking for 10 minutes, take them out and let the fish stomachs drain.
How to choose fresh and delicious pork
You can buy pre-ground pork or buy it and grind it yourself or use a meat grinder.
- Choose pieces of meat that are bright pink in color, with a white-pink skin that is soft. The fat should be light in color, firm, and have a characteristic fragrant smell.
- You should not choose pieces of meat with dark-colored fat, showing signs of being crumbly or mushy; joints with a lot of slime, showing cloudy fluid, or pieces of meat that are dark red tending to black and shiny, as these indicate dirty meat or signs of spoilage.
- 2 ways to make crispy basa fish stomach and basa fish stomach with tamarind sauce that are both cheap and super delicious
- 2 ways to make basa fish stomach stir-fried with satay and stir-fried with sour pickles that are extremely delicious and attractive
- How to make pig stomach – pig stomach braised with sugarcane juice, strangely tasty, very attractive
Above are 3 ways to make stuffed basa fish stomach that are delicious, rich, and simple at home. Wish you success with this preparation!
*Refer to the recipe and images from the YouTube channel Gà Ác Vlog, Sunny and Windy of the West, and Country Girl.
