The catfish is a beloved fish known for its fatty, sweet flesh that is also incredibly good for health. Therefore, it has been prepared into many different dishes, especially various stews. Let’s join the kitchen with TasteVN to make 3 dishes: catfish stew with galangal, fish stew with pickled vegetables, and fish stew with soy sauce!
1. Catfish stew with galangal
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Preparation
30 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Catfish Stew with Galangal For 3 people
Catfish 750 gr Galangal 300 gr Horn chili 1 piece Coconut caramel 1 teaspoon Cooking oil 4 tablespoons Common seasoning a little (Salt/ Seasoning powder/ Sugar/ MSG)
How to choose fresh and delicious galangal
- Galangal roots that are not sprayed with too many pesticides during cultivation will be the size of a hand.
- To preserve galangal for a longer time after purchase, choose young galangal, not too old. Young galangal usually has a reddish-brown color, while old galangal will have a light yellow color.
- To avoid confusing galangal with ginger, galangal has uneven segments, covered by a layer of scales, and its skin is shinier and harder than ginger.
- The flesh of the galangal root is white or light yellow, very dense, and contains many fibers together. Galangal has a slightly pungent smell but is fragrant and mildly spicy.
-800x450-1.jpg "3 Ways to Cook Delicious and Flavorful Fish with Ginger, Pickled Vegetables, and Fermented Soybean Paste 3")
How to Prepare Grilled Carp with Ginger
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Prepare the Carp
Clean the carp by removing the scales on the outside, discarding the fins, guts, blood, and the black membrane inside the fish.
Next, rub salt into the fish, then rinse it clean with water, drain, and cut into bite-sized pieces.
Tip: To help the fish absorb the spices better, you can use a toothpick or a sharp stick to gently poke around the flesh of the fish.
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Prepare Other Ingredients
Peel and wash the ginger. Divide the ginger into 2 parts; chop one part finely and mash it, while cutting the remaining part into strips.
Wash the chili and let it drain.
Tip: To make the dish more delicious and visually appealing, it is recommended to cut the ginger vertically to achieve evenly sized strips.
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Marinate the fish
Marinate the catfish with all the finely chopped galangal, 1 teaspoon of seasoning, 1 teaspoon of salt, 1 teaspoon of sugar, and 1/2 teaspoon of monosodium glutamate.
Add 1 teaspoon of coconut color and mix well so that the fish absorbs the spices for about 30 minutes.
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Stew the fish
Place a pan on the stove, add 4 tablespoons of cooking oil over medium heat. When the oil is hot, add the catfish and fry for about 4 – 5 minutes. When the fish meat is firm, turn off the heat.
In another pot, add the catfish, julienned galangal, chili, and 200ml of filtered water, then stew over medium heat for about 20 – 25 minutes.
Finally, season to taste and turn off the heat.
Tip:
- When frying, it is not necessary to fry until the fish is cooked; just fry until the fish meat is firm.
- To give the dish the characteristic flavor of galangal, you can take 1/2 of the galangal julienned and place it in the pot first, then add the catfish and the remaining galangal on top.
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Final Product
It is not wrong to say that this braised fish with galangal dish is incredibly simple, but that does not mean it is inferior to any other braised dishes. The fish has a fatty, sweet taste combined with the pungent galangal that is truly irresistible.
This braised fish with galangal will be the top choice for family meals when paired with soups and a steaming bowl of white rice. Now, let’s enjoy our final product!
2. Braised fish with pickled mustard greens
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Preparation
30 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Braised fish with pickled mustard greens For 4 people
Fish 600 gr Pickled mustard greens 200 gr Chili 2 fruits Minced garlic 1 teaspoon Turmeric powder 3 teaspoons Fish sauce 1 tablespoon Cooking oil 3 tablespoons Common seasoning A little (Seasoning/ Salt/ MSG/ Sugar/ Ground pepper)
How to choose delicious salted gourd
- You should choose gourd that has turned bright yellow, do not choose gourd that is still green as it has not been salted long enough.
- When touching the gourd, it should feel crisp, not soggy.
- Additionally, you can also quickly salt gourd at home without too much effort.
See details: How to salt delicious crispy gourd
How to prepare Braised catfish with salted gourd
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Prepare catfish and other ingredients
Catfish should be scaled, fins removed, and the internal organs and remaining black membrane inside the belly should be discarded. Then rub salt on the fish’s body, rinse thoroughly and drain, then cut into bite-sized pieces.
Wash the chili and let it drain, then chop finely.
Tip: To avoid burning your hands with chili seeds, let the chili dry before preparing or, preferably, wear gloves for safety.
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Marinate the fish
The drained catfish should be marinated with 2 teaspoons of sugar, 2 teaspoons of seasoning powder, 2 teaspoons of monosodium glutamate, 1 teaspoon of salt, 1 teaspoon of ground pepper, 1 tablespoon of fish sauce, 2 teaspoons of turmeric powder, and 1 teaspoon of minced garlic and chili.
Mix well to let the fish absorb the spices for about 15 minutes.
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Stew the fish
Place a pan on the stove, add 3 tablespoons of cooking oil and 1 teaspoon of turmeric powder on low heat. When the oil is hot, add the fish and fry both sides for about 4 – 5 minutes.
Then add 200ml of water to stew the fish on medium heat for about 20 – 25 minutes.
When the water has reduced, add the bitter melon and stew for an additional 5 minutes, then season to taste and turn off the heat.
Tip: To achieve an attractive golden color when frying, do not use too high heat, as it can cause the turmeric powder to burn and turn black.
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Finished Product
This dish of braised catfish with pickled gourd is a rustic meal rich in the flavors of home. With the catfish’s rich and sweet meat combined with the crunchy and slightly sour pickled gourd, it makes the meal incredibly delicious.
This dish, when served with a bowl of hot steamed rice, will keep everyone from putting down their chopsticks. Let’s enjoy it right away!
3. Braised Catfish with Soybean Paste
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Preparation
30 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Braised Catfish with Soybean Paste Serves 4
Catfish 500 gr Soybean paste 150 gr Spring onions 3 stalks Bird’s eye chili 3 pieces Garlic 3 cloves Shallots 2 bulbs Coconut caramel 1 tablespoon Fish sauce 3 tablespoons Cooking oil 4 tablespoons Common seasonings a little (Salt/ Seasoning powder/ Sugar/ MSG)
Where to buy soy sauce
- Soy sauce is currently sold widely in many places such as supermarkets, markets…. Therefore, when buying ready-made soy sauce, you should choose brands with clear and reputable labels, and ensure the product is intact and, importantly, check the product’s expiration date.
- To enhance the flavor of the dish, it is recommended to use soy sauce that has a yellow color due to its sweet taste. In contrast, black soy sauce has been pre-marinated with spices, so it will taste saltier.
- You can also make soy sauce at home with a simple yet very quick preparation method.
See details: How to make delicious soy sauce (soy sauce) quickly for both vegetarian and non-vegetarian use
How to prepare Catfish braised with soy sauce
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Prepare the catfish
After buying the catfish, proceed to scale it, cut off the gills and tail, and discard them. Use a knife to make a straight cut along the belly with your finger to clean out the intestines and any accumulated blood inside.
Finally, rub salt over the fish’s body and rinse it under water several times until clean, then let it drain.
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Prepare other ingredients
Wash the scallions and chili peppers thoroughly, let them drain, and chop finely.
Peel the shallots and garlic, then mince them finely.
Tip: To prevent the scallions from wilting, make sure to let them dry completely before cutting.
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Marinate the fish
Once the fish is drained, marinate it with 1/2 teaspoon of salt, 1/2 teaspoon of monosodium glutamate, 1/2 teaspoon of seasoning powder, 1.5 teaspoons of sugar, 3 tablespoons of fish sauce, and 1 tablespoon of coloring sauce, mixing well to absorb the seasoning for 30 minutes.
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Fish Stew
Heat a pan on the stove with 2 tablespoons of cooking oil, add 1/2 sliced shallot and minced garlic and sauté until fragrant over medium heat, then add the fermented soybean paste and stir-fry for 2 minutes.
Continue by adding 1/2 cup of water, 1/3 teaspoon of seasoning powder, and 1.5 teaspoons of sugar, cooking over medium heat for 5 minutes before turning off the stove.
In another pan, heat 2 tablespoons of cooking oil and the remaining shallot and minced garlic to sauté until fragrant.
Then, add the catfish to stew over medium heat for 3 – 4 minutes before adding all of the fermented soybean paste.
Finally, stew for an additional 7 – 10 minutes, season to taste, then add chopped green onions and chili peppers, and turn off the heat.
Tip: To avoid breaking the fish, be gentle when turning it during cooking.
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Final Product
This catfish stew with fermented soybean paste can enrich family meals together. Fresh catfish, tender and sweet meat cooked just right, combined with lightly fragrant fermented soybean paste, and moderately sweet bean grains make it irresistible even for the pickiest eaters.
The dish will be even more perfect when served with a bowl of white rice. Don’t hesitate any longer, let’s enjoy it right now!
How to choose fresh and delicious Mè fish
- Live fish always provide the best flavor. Therefore, choose fish that swim well, have clear eyes where the pupils can be seen, shiny and evenly spaced scales. Avoid choosing fish that have swollen bodies, swim weakly, and have pale colors.
- Choose fish that feel firm when pressed, not mushy, and have good elasticity like rubber.
- Fresh and delicious fish has a cherry color, while dark brown or dull colors indicate that the fish has gone bad.
- Mè fish is freshwater fish, so it will have a smell like pond water. Do not choose fish that have a strong fishy smell as they are old fish.
See details: How to choose fresh and delicious Mè fish
Effective ways to eliminate the fishy smell of Mè fish
- Soak the fish in rice water for 15 – 20 minutes to remove the fishy smell.
- Another method is to use salt to wash or rub salt on the fish’s body.
- Soaking the fish in alcohol or white vinegar for 5 minutes is also very effective in eliminating the fishy smell.
- You can also use smashed ginger and soak it in water with the fish for 5 minutes.
- A simpler method is to use lemon juice mixed with warm water, then soak the fish for 5 – 7 minutes.
See more:
The article above has provided you with 3 ways to make catfish braised that are very simple, quick, but can enrich your daily menu. Wishing you success and a delicious meal with your family!
*Refer to images and recipes from 3 YouTube channels: TÂM Rừng channel, NỮ NHI FOOD and DELICIOUS DISHES EASY TO MAKE.
