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Preparation
15 minutes
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Cooking
30 minutes
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Difficulty
Easy
Basa fish stomach stir-fried with satay is a stir-fried dish with a spicy taste and beautiful red color of satay that is incredibly delicious and irresistible. Today, let’s join TasteVN into the kitchen to make this dish. Let’s practice!
Ingredients for Stir-Fried Basa Fish Stomach with Satay Serves 3 people
Basa fish stomach 400 gr Unsalted butter 20 gr Satay 50 gr Lemongrass 1 stalk (minced) Chili 1 teaspoon (minced) Coriander a little Ginger 1/2 bulb (minced) Rice wine 2 tablespoons Fish sauce 2 tablespoons Common seasoning a little (salt/ pepper/ sugar/ monosodium glutamate)
How to choose fresh ingredients
How to choose fresh basa fish belly
- You should choose fish bellies that are pinkish-red, not pale, slimy, and without a bad smell.
- It’s advisable to buy fish bellies at reputable stores, supermarkets, or large markets to ensure safety.
- Limit buying frozen products as they will reduce the flavor of the dish.
Where to buy unsalted butter
- Unsalted butter can be purchased at supermarkets or specialty stores that sell baking ingredients.
- You can also find these ingredients at TasteVN stores, or buy online at bachhoaxanh.com!
- If you have time, you can also make it yourself at home following the recipe below from TasteVN.
-800x450-14.jpg "How to Make Fragrant and Flavorful Basa Fish Stomach Stir-Fried with Satay 2")
How to Cook Basa Fish Stomach Stir-Fried with Satay
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Prepare the basa fish stomach
Put 400g of basa fish stomach and 1 tablespoon of salt into a bowl, then use your hands to massage evenly for about 3 minutes, then rinse the stomach thoroughly with water and let it drain.
Place a pot on the stove, turn on medium heat, add 500ml of water, 400g of fish stomach, 1/2 minced ginger, and 2 tablespoons of rice wine into the pot. When the water boils, briefly blanch the fish stomach, then remove and rinse thoroughly.
How to Remove the Fishy Smell from Fish Stomach
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Wash the fish stomach thoroughly, then soak it in vinegar for about 10 – 15 minutes, then turn it inside out and rinse thoroughly, letting it drain. You should not soak it too long in vinegar as it will lose its characteristic sweetness and crispness.
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Next, after the above preparation steps, you can briefly blanch the fish stomach for 4 – 5 minutes in a boiling mixture of lemon juice and a little salt, then remove it and place it in cold ice water to maintain the crispness of the fish stomach.
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Stir-fry Lemongrass
Place a pan on the stove, add 20g of unsalted butter into the pan and cook until melted. Next, add the minced lemongrass and stir-fry until golden and fragrant.
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Add the fish stomach
When the lemongrass is golden and fragrant, add the fish stomach and stir-fry for 2 minutes.
Next, add 2 teaspoons of sugar, 1/2 teaspoon of pepper, 1/2 teaspoon of monosodium glutamate, 2 tablespoons of fish sauce, 1 tablespoon of satay, and 1 teaspoon of minced chili to the pan, stir well for another 3 minutes to absorb the seasoning, then taste and adjust as needed before turning off the heat.
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Final product
Arrange the fish stomach on a plate, sprinkle some coriander on top, and enjoy. This dish has the fragrant taste of lemongrass, the spicy flavor of satay, and the fish stomach is crispy and chewy, which goes very well with hot rice.
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I hope with the above recipe, you can make this dish of basa fish stomach stir-fried with satay. Wish you success!
* Refer to images and recipes from the YouTube channel: TasteShare
