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Preparation
15 minutes
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Cooking
40 minutes
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Difficulty
Easy
Carp is a familiar ingredient in Vietnamese family meals, especially in stewed dishes in the northern region. Today, TasteVN will guide you on how to make stewed carp with galangal and turmeric, which is both delicious and simple. Let’s get cooking.
Ingredients for Stewed Carp with Galangal and Turmeric Serves 4 people
Carp 2 fish (1 – 1.5kg) Turmeric 1 bulb (small) Galangal 1 bulb Shallots 50 gr (small onions) Chili a little Chopped green onions a little Fish sauce 1 tablespoon Cooking oil 2 tablespoons Molasses 2 tablespoons Common seasonings a little (seasoning powder/msg/salt)
What is river carp?
- River carp is a type of fish with a slender, elongated body, flattened on the sides and tapering towards the tail. This species has a pointed, plump, and long head. The lower lip and jaw have a separating groove, the gill openings are narrow, and the gill rakers are short and thread-like. At the base of the dorsal fin, the scales are smaller. The dorsal fin is usually long and stiffer compared to the anal fin and the ventral fin, with the anus located just in front of the fin.
- River carp prefers to live in the middle and bottom layers of water, enjoys flowing, warm water, and is active.
How to choose fresh and delicious river carp
- Be careful to distinguish river carp from common carp; fresh river carp has a balanced body that tapers towards the tail. The upper and lower lip edges are covered with a layer of flesh that has serrated edges or fleshy spines arranged in rows.
- The eyes of fresh river carp are clear and slightly bulging. The gills are intact and firmly attached to the body; if the gills are red, it means the flesh is still fresh.
- Fresh and good river carp has a flat belly; when you gently press on the body, it feels firm and elastic.
- Avoid buying fish with sunken and cloudy eyes, as large eye sockets indicate that the river carp has been refrigerated for many days.
- When you lift the fish and shake it lightly, if the gills are loose and discolored, and if pressing on the flesh reveals it is no longer elastic, mushy, and slimy, do not buy it.
Required tools
Clay pot, pan, mortar, knife, cutting board,…
How to Prepare Braised Carp with Turmeric and Galangal
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Preparing the Carp
When buying carp, remove the gills and fins, scrape off the scales, gut the fish, and rinse it several times with clean water.
Cut off the head and place it in a bowl. Cut the body into 3 – 4 pieces per fish that are easy to eat, and also place it in the bowl.
To clean the fish slime, add about 1 tablespoon of salt to the bowl and rub it evenly over the fish. Then, rinse thoroughly with water several times to remove the slime and blood.
After preparing, marinate the fish with 1 teaspoon of salt and mix well.
Ways to Remove the Fishy Smell from Carp:- Method 1: You can rub the carp with lemon, vinegar, crushed ginger, or alcohol, or soak it in water mixed with this solution for about 10 – 15 minutes.
- Method 2: Soaking the fish in rice washing water or diluted salt water can also effectively remove the fishy smell.
- Method 3: Using fresh milk to soak the fish is also one of the quick methods to eliminate the fishy smell.
See details: 7 tips to easily and effectively remove the fishy smell of fish
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Preparing Other Ingredients
Shallots and chilies are finely chopped.
Turmeric and galangal are washed clean, cut into pieces, and crushed.
Tip: Depending on your preference, you can use only galangal or turmeric, no need to use both.
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Sauté the spice mixture
Heat a pan on the stove and add 2 tablespoons of oil, then sequentially add the shallots, turmeric, chili, and galangal into the pan until fragrant.
When the spices release their aroma, add 2 tablespoons of molasses, 2 teaspoons of monosodium glutamate, 1 tablespoon of seasoning powder, and 1 tablespoon of fish sauce to the pan, then stir well for the spices to dissolve.
Add in 2 cups of water, stir evenly until the water boils, then add finely chopped scallions to finish.
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Braised fish
Place the fish in a clay pot, arrange it neatly inside, then pour all the braising sauce over the fish and put it on the stove to boil on low heat for about 30 more minutes until done.
Tip:- Using a clay pot for braising will enhance the flavor and taste of the fish.
- Cooking the fish on low heat allows the spices to soak evenly into the fish and ensures the fish is tender throughout.
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Final Product
The carp braised with galangal and turmeric releases a fragrant aroma of turmeric and galangal, with the fish meat being tender and rich in flavor. This dish is delicious when served with hot rice.
Now you can make the delicious braised carp with galangal and turmeric for the whole family to enjoy. Wishing you success in your cooking.
*Refer to images and recipes from the YouTube channel Toàn Food
