If you are looking for a delicious recipe to dry catfish, then below TasteVN will share with you 2 ways to dry! Let’s head to the kitchen and get started right away.
1. Dried catfish marinated with ginger and chili
Preparation time
1 hour
Difficulty level
Easy
Ingredients for Dried catfish marinated with ginger and chili For 1.3kg of dried fish
Catfish 1 fish (2kg) Rock sugar 40 gr Salt 30 gr Ginger 1 piece Chili 3 pieces Garlic 4 cloves
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How to prepare Dried catfish marinated with ginger and chili
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Prepare the catfish
Soak the catfish in diluted vinegar and salt for 10 minutes, then use a knife to scrape off the slime on the back of the catfish, rinse with clean water and then drain in a basket.
Next, use a knife to cut along the backbone to fillet the catfish while keeping the belly intact to create a large fillet, discarding the head and bones.
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Pound the marinating spices
Ginger you bought should be peeled, then washed thoroughly with water, and sliced thinly.
Chili should be washed clean with water, crushed, and the garlic peeled.
You put ginger, garlic, and chili into a mortar, use a pestle to pound until fine, then continue to add 40g of rock sugar into the mortar and pound until the sugar and ingredients are well mixed.
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Marinate the catfish
You spread the catfish on a large plate, evenly sprinkle 15g of coarse salt over the surface of the catfish, then add half of the mixture of spices that have been pounded into both solid and liquid, and then use your hands to spread the spices over the surface of the catfish.
Next, you do the same with the other side and then marinate for 30 minutes to 1 hour.
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Drying
The marinated catfish is ready, place the fish on a bamboo tray, flatten the surface of the fish, and dry it directly under the sunlight.
During the drying process, after about 2 – 3 hours in the sun, remember to turn the fish over and continue drying it in the sun for another 2 – 3 hours so that the underside dries evenly.
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Final Product
The dried catfish after enough sun exposure will have a distinctive aroma of dried fish, blended with the fragrant smell of ginger, garlic, and chili. You can prepare many simple dishes with the dried fish, especially crispy dried fish served immediately with white rice, or mango salad with dried fish,… which is also very delicious!
2. Dried catfish marinated with soy sauce
Preparation Time
1 hour
Difficulty Level
Easy
Ingredients for Dried Catfish Marinated with Soy Sauce For 2kg of dried fish
Catfish 2 pieces (3kg) Garlic 1 bulb Red onion 2 bulbs Sugar 4 tablespoons Soy sauce 10 tablespoons Fish sauce 1 tablespoon Ground pepper 2 teaspoons
Ingredient Image
How to Prepare Dried Catfish Marinated with Soy Sauce
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Prepare the Catfish
After purchasing the catfish, use salt to rub evenly on the surface of the fish, then use a knife to scrape off the slime on the surface of the catfish, then rinse the catfish with water, and let it drain in a basket.
Next, cut the catfish into small pieces, separating them from the head, then use the knife to cut along the backbone of the catfish to fillet it, doing the same with the other side.
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Make dry marinating sauce
Peel and wash garlic and shallots, then chop finely and place them in a large tray.
Add to the tray 4 tablespoons of sugar, 10 tablespoons of soy sauce, 1 tablespoon of fish sauce, and 2 teaspoons of pepper, then stir well until the mixture is combined.
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Marinate snakehead fish
Place each piece of cleaned snakehead fish in the marinating mixture, ensuring both sides are evenly coated, then transfer to a plate and marinate for 1 – 2 hours.
Tip: If you have more time, it’s best to do this at night and store it in a plastic container in the refrigerator overnight; this will help the fish absorb the seasoning better and taste better. -
Drying
You place the dried fish on a bamboo tray with drainage holes underneath, spread the fish evenly and then dry it in direct sunlight.
After every 3 – 4 hours, you should flip the fish once to ensure even drying.
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Final product
The dried fish after being fully dried will shrink and have a glossy surface, with a slightly dark color and a fragrant smell of marinating spices. Fried dried catfish with a reddish color served with hot rice on rainy days is absolutely fantastic!
How to choose fresh and delicious catfish
- First, you should choose fish that are still alive, moving flexibly, with an intact body that has no injuries or strange white spots on it.
- Older catfish with larger sizes will be much tastier, so pay attention to choosing those with a round, plump body, a firm texture, and a head that balances with the body.
- Observe if the gills are bright red, and if you press the fish’s flesh with your hand and it has good elasticity and is firm, then you can choose to buy it.
- Avoid choosing fish that have injuries on their gills, flesh that is no longer elastic, soft and mushy, has an unpleasant fishy smell, and whose gills are dark red, as they are often spoiled and the flesh will be flaky and not tasty.
How to prepare catfish without a fishy smell
Method 1: Using a mixture of salt, vinegar, and lemon
- After buying the catfish, use a mixture of coarse salt, vinegar, and the juice of one lemon to evenly rub the entire body of the fish, then rinse it with water to help reduce some of the slime and fishy smell.
- Use lemon, salt, and vinegar to wash away the slime on the fish’s body.
- Dissolve a little coarse salt in warm water to wash the fish again, pouring it evenly from head to tail. Use a knife to gently scrape off any remaining slime.
- At this point, use a knife to cut away the two blood clots located next to the gills, on both sides of the fishbone.
- Remove all the pooled blood inside to eliminate the fishy smell.
- Use diluted lemon juice with water to wash the fish again, helping to effectively remove the fishy smell. Place in a basket and start cooking as desired.
Method 2: Using salt to scrub
- First, take salt and rub it directly all over the fish’s surface, then use a knife to scrape off the slime on the fish’s surface.
- After that, dilute saltwater to wash the fish one more time and then rinse it with clean water.
Method 3: Using boiling water
- You pour boiling water evenly over the surface of the fish, but be careful to do it gently and just enough to make the slime layer on the fish’s surface peel off, then immediately pour the boiling water and add cold water.
- At this point, the slime layer will peel off, and you just need to use a knife to scrape it clean, then rinse with clean water.
- However, this method can cause the fish skin’s surface to cook if not done carefully, and it will peel off when scraping, so be very cautious when using this method!
How to preserve dried catfish
- When drying, you should place the fish in high places, avoiding animals landing on the dried fish to maintain hygiene, helping it last longer without spoilage.
- You can dry the fish in the sun for one day and eat it right away for fresher meat, but it won’t last long and is prone to mold, so you can dry it for 2 to 3 sunny days and then place it in the refrigerator to preserve it.
- If you want to make a large quantity and store it dry, just dry it thoroughly, divide it into small portions just enough to eat, wrap the dried fish in newspaper, then seal it tightly in a plastic bag and place it in the refrigerator; it can be preserved for up to a month.
2 recipes for drying catfish that are delicious and can be stored for a long time for your family to use gradually is really simple, isn’t it? TasteVN wishes you success!
