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Preparation
15 minutes
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Cooking
30 minutes
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Difficulty
Easy
Snakehead fish stew with pickled mustard greens is an attractive stew for you to showcase your cooking skills to treat your family on the weekend. The dish is rich in flavor, with soft and firm snakehead fish that will surely delight everyone. Today, let’s show off our skills and get cooking right away!
Ingredients for Snakehead Fish Stew with Pickled Mustard Greens Serves 4
Snakehead fish 1 kg Pickled mustard greens 200 gr Tomatoes 4 pieces Onion 1 bulb Green onions 2 stalks Shallots 3 bulbs Fish sauce 1 tablespoon Cooking oil 6 tablespoons Common seasoning a little (Sugar/ salt/ seasoning powder)
How to choose fresh ingredients
How to choose fresh snakehead fish (barramundi)
- You should choose fish that are proportionate in size, not too large and not too small.
- Choose fish with a slender body, that feels firm when held, without a mushy texture.
- Avoid fish with a small anus, which feels a bit slimy when touched.
See details: How to choose fresh snakehead fish (barramundi)
How to choose delicious pickled vegetables
- Delicious pickled vegetables have a natural fermentation smell, and the cabbage leaves retain a beautiful light yellowish-green color. When tasting, the cabbage should be crunchy and have a moderately sour taste.
- Choose cabbage heads with large leaf stalks, free from pests or rot, with no strange smell, and the pickling brine should be clear, without any mold.
- Avoid choosing cabbage with yellowing leaves, dark yellow, or too green in color.
See more: How to pickle cabbage (pickled vegetables) in a crispy golden way, to keep for a long time
How to choose fresh, delicious tomatoes
- Choose tomatoes with plump skins, bright red and evenly colored, as these are usually ripe and fresh.
- Tomatoes with green, fresh stems still attached to the top are often fresh and recently picked, making them sweeter and crunchier when eaten.
- Avoid selecting tomatoes with wrinkled skins or those that are soft and mushy when gently pressed, as these are likely overripe or have been harvested for a long time.
See details: How to choose fresh, delicious tomatoes
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How to prepare Snakehead fish with sour vegetables
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Prepare and marinate snakehead fish
Buy snakehead fish, remove the scales, remove the bloodline inside the fish’s belly to reduce the fishy smell, rinse the fish with salt water or water mixed with alum to clean off the slime. Make a few slashes on the back of the fish and let it drain.
Add 1 spoon of salt and 1 spoon of seasoning powder on the surface of the fish, use chopsticks to mix well so that the fish absorbs the seasoning evenly on both sides.
Marinate the fish for 15 minutes to let it absorb the seasoning.
Effective methods to remove the fishy smell from snakehead fish
- Soak the fish in diluted lemon juice mixed with warm water for about 5 minutes, combined with massaging the body of the fish, then rinse with water to effectively remove the fishy smell.
- Soaking the fish in rice water will also help reduce the fishy smell; you just need to soak it for 20 minutes, then rinse the fish under running water.
See details: Effective methods to remove the fishy smell from snakehead fish
Final Product
The dish of snakehead fish braised with sour vegetables has a sour taste from the sour vegetables and tomatoes, combined with the sweet and fragrant meat of the snakehead fish, creating a rich flavor that stimulates the taste buds.
Especially, serving this dish with rice or fresh noodles will not make you feel greasy and will be very appetizing.
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With just a little time and a few simple steps, you can have a delicious and rich dish of braised snakehead fish with pickled vegetables that is easy to make right at home. Wishing you success and a warm, flavorful family meal!
