How to Make Delicious Braised Basa Fish with Soy Sauce for a Simple Change of Taste at Home

How to cook Braised Catfish with Fermented Soybean Paste

• 1

  Prepare the catfish

  You buy pre-cleaned catfish from the market, use salt to rub on the fish’s skin, and rinse with water to remove slime.

  To eliminate the fishy smell of catfish, soak the fish in diluted lemon juice for 5 minutes, then rinse with water, drain, and cut into bite-sized pieces.

  Methods to clean catfish without slime and fishy smell:

  • Method 1: Cut off the fish’s internal organs, use wood ash to rub on the fish to remove the slime, then rinse with water multiple times.
  • Method 2: You can pour boiling water over the fish, use a knife to scrape off the slime, then rinse with water.
• 2

  Sauté the fermented soybean paste

  Place a pan on the stove, add 1 tablespoon of cooking oil. When the oil is hot, add 1 teaspoon of minced garlic and sauté until golden.

  Next, add the fermented soybean paste and sauté for about 2 – 3 minutes over medium heat.

  

  
• 3

  Cook the fish

  Add the fish to the pan with the fermented soybean paste and cook for about 3 minutes over medium heat, then flip the fish.

  Add 1/2 teaspoon of monosodium glutamate, 2 teaspoons of sugar, 8 tablespoons of water, stir well, then continue to flip the fish.

  Cook the fish for another 10 – 15 minutes over medium heat until it is evenly cooked. Adjust the seasoning to taste, then add chopped green onions, cilantro, and chili before turning off the heat.

  

  

  

  
• 4

  Finished product

  The braised basa fish with soy sauce is hot and fragrant. The fish is tender, with a salty-sweet taste that pairs perfectly with white rice!