Preparation
20 minutes
Cooking
45 minutes
Difficulty
Easy
Catfish braised with galangal has a rich, delicious flavor and is a rustic dish loved by many Vietnamese people. Today, let’s join TasteVN in the kitchen to learn the secret to making this incredibly attractive braised dish!
Ingredients for Braised Catfish with Galangal Serves 2
Catfish 350 gr Galangal 1 root Lemongrass 2 stalks Dill 30 gr Chili 2 pieces Fermented rice 2 tablespoons Soy sauce 1 tablespoon Common spices a little (salt/MSG/seasoning/pepper)
What is catfish?
- Catfish is a smooth-skinned fish belonging to the order Siluriformes, primarily living in Eastern Europe and Asia.
- The body of the catfish has no scales, with a relatively narrow head, a wide mouth, and 2 long whiskers on the upper jaw, 4 whiskers on the lower jaw, a small dorsal fin, a relatively long and large body, and very delicious and sweet meat.
- Catfish typically eat various insects, crustaceans, small fish, and frogs. They live in freshwater, making them easy to catch.
How to choose fresh catfish
- You should choose live catfish that move actively, have a shiny body, intact, and without wounds or scratches.
- You should press the flesh of the fish with your hand; it should be elastic, firm, not too soft nor too hard.
- Avoid choosing fish with mushy or overly soft flesh, bulging eyes, and an unpleasant fishy smell, as these are signs that the fish has spoiled and will not be delicious when cooked.
- You can find catfish at fish markets, seafood markets, or supermarkets.
How to choose, where to buy fermented rice
- You should choose fermented rice that is naturally white, has a tangy taste, and a characteristic aroma.
- Avoid choosing fermented rice that is yellowish, has a strange smell, and has mold spots, as these are signs that the rice has spoiled and is not safe for health.
- You can buy fermented rice at liquor stores, large markets, or you can make it at home if you have time!
How to prepare Fried Catfish with Ginger
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Prepare the catfish
Buy catfish, wash it clean, then use a knife to cut off the gills, remove all the internal organs and rinse it several times with water to make it clean.
Next, cut the fish into slices about 2 finger joints thick and let it drain.
How to remove the slime from catfish- For the catfish you bought, use 2 spoons of salt to rub all over the fish body, then boil a pot of water and blanch the fish for 2 – 3 minutes. This step will help remove the slime from the fish skin.
- Use a knife to gently scrape off any remaining slime on the fish skin.
- Rinse with clean water 1 – 2 times to ensure the fish is completely free of slime and ready for cooking.
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Prepare other ingredients
Peel the outer skin of the ginger, wash it clean, and then chop it finely. Next, cut off the roots of the lemongrass, each stick about the length of a hand, wash it clean, and let it drain.
For the dill and chili, wash them clean and let them drain.
Next, slice the lemongrass and chili into small rounds and place them into a mortar, then add the ginger and pound them finely with a pestle.
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Marinate catfish
Put the fish in a pot, then add the mashed mixture of galangal, lemongrass, and chili along with 1/2 tablespoon of MSG, 1 tablespoon of seasoning powder, 1 teaspoon of ground pepper, and 2 tablespoons of fermented rice into the pot.
Mix well and marinate for about 15 – 20 minutes for the fish to absorb the spices.
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Stewed catfish
Place a pot on the stove over medium heat, after about 3 – 5 minutes when the pot is hot, add 200ml of filtered water, cover and simmer for 10 minutes.
When the fish is slightly cooked and tender, add 1 tablespoon of soy sauce to the pot, use chopsticks to mix thoroughly, cover and continue to simmer for another 7 – 10 minutes.
Finally, taste and adjust the seasoning, cut the dill into pieces about the length of a finger joint, add the dill to the pot, stir well and turn off the heat.
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Final product
The dish of stewed catfish with galangal after completion has an incredibly attractive aroma of galangal, tamarind, and lemongrass. The sweet, tender taste of the fish combined with the slightly sour, sweet, and salty flavor of the broth, when eaten with a little garlic chili fish sauce will be very unique and appetizing.
It’s really simple to know the how to make ginger braised snakehead fish delicious and attractive, isn’t it? I hope this article will be useful and help you add a delicious dish to enrich your family’s menu. Wishing you success!
