3 simple ways to cook delicious and flavorful flounder (cow tongue fish) stew

Prepare the Ingredients

Clean the fish, then use a knife to scrape off the scales and rinse it thoroughly with water. After that, let the fish drain and cut it into small pieces before placing it in a clay pot.

Wash the green onions and chili, then cut them into pieces.

Marinate the Flatfish

Add 1 tablespoon of sugar, 1/2 teaspoon of MSG, 3 tablespoons of fish sauce, and 1/2 tablespoon of caramel sauce to the fish, then stir well to dissolve the seasonings and let the fish marinate for 20 minutes.

After 20 minutes, when the fish has absorbed the seasonings, add a little water to cover the surface of the fish and stir well.

Stewed Fish

You place the marinated fish pot on the stove, cook until it boils, then skim off the foam.

Note that while cooking, remember to turn the fish so that it stews evenly.

When the water reduces, lower the heat and let it simmer for another 10 – 15 minutes, then sprinkle a bit of green onions and finely chopped chili on top and turn off the heat.

Finished Product

The fish is tender, flavorful, with firm and fragrant meat infused with the strong aroma of onion and pepper. Mixed in is the spiciness of chili and the richness of the fish, making it very palatable and well-seasoned. All of this makes the dish truly appealing and rice-consuming.

Prepare the Ingredients

After purchasing the fish, remove the black skin from the outside, rub salt on the fish and soak it in diluted salt water for about 15 minutes. Finally, rinse it clean with water and let it drain.

Wash the chili and green onions, then cut them into pieces.

Marinate the Flounder

Add the chili and green onions to the fish, then add 2 teaspoons of pepper, 1 teaspoon of monosodium glutamate, 2 teaspoons of salt, and 2 teaspoons of sugar, then mix well and marinate the fish for 15 – 20 minutes.

Braise the Fish

Place a pan on the stove, add 1/2 tablespoon of cooking oil. When the oil is hot, add the marinated fish to the pan, stirring to sear the fish.

Then add a little water to the fish and cook until the water boils and starts to thicken, then reduce the heat and braise for 20 minutes until the water is reduced, the fish is cooked evenly and absorbs the seasoning, then turn off the heat.

Final product

The braised flatfish with pepper has a strong aroma of ground pepper combined with the rich and fatty taste of the fish. This dish is best enjoyed with rice.

Prepare the Ingredients

Wash the spring onions and cut them into pieces. Wash the chili peppers and chop them finely.

Peel the shallots, wash them, and chop them finely. Peel the garlic, crush it, and chop it finely.

After purchasing the fish, soak it in diluted salt water for 15 minutes and then rinse it with cold water.

Marinate the Sole Fish

Add 1/2 teaspoon of salt, 1/2 teaspoon of monosodium glutamate, 1/2 teaspoon of seasoning powder, 1/2 teaspoon of sugar, 1/2 teaspoon of pepper, 1/2 tablespoon of fish sauce, and 2 teaspoons of minced garlic and shallots to the fish, mix well to dissolve the seasonings and marinate for 15 – 20 minutes.

Stewed Fish

Place a pan on the stove, add 1 tablespoon of cooking oil. When the oil is hot, add minced garlic and shallots, stir well, and sauté until fragrant.

Then, add a bit of chili and green onions and continue to sauté. When the ingredients are golden and aromatic, add 2 – 3 tablespoons of water, then add 1 tablespoon of sugar and 1 tablespoon of fish sauce, and stir well until the seasonings dissolve completely.

When the seasoning mixture starts to boil, add all the marinated fish, stir well, and simmer on low heat for 20 minutes.

Once the fish absorbs the flavors and the stew thickens, add the green onions and chili, then turn off the heat.

Final Product

The stewed flounder dish has an eye-catching golden color, and when enjoyed, it has a spicy taste from the chili, the fatty flavor of the fish combined with the salty and sweet taste of some seasonings, creating a wonderfully delicious stewed flounder. It is also very delicious when served with white rice and boiled or fresh vegetables.