Delicious and Flavorful Ginger Braised Catfish Recipe

How to cook Ginger-braised Catfish

• 1

  Prepare the catfish

  Wash the catfish thoroughly with salt water. You can add a little lemon to reduce the fishy smell and remove all the slime from the fish.

  Next, cut the fish into small pieces suitable for eating.

  How to remove the fishy smell from catfish

  • You can rub with salt or rinse the fish with cold water mixed with a little alcohol or vinegar.
  • Continue rinsing the fish with clean water once more, then place it in a colander to drain.
  • Alternatively, you can boil water until it is hot and then pour it lightly over the fish, using a knife to scrape off the slime, which will help eliminate the slime and fishy smell of the fish.

  See details: 7 tips to easily and effectively remove the fishy smell from fish

  
• 2

  Marinating Fish

  First, add 2 tablespoons of sugar, 3 tablespoons of fish sauce, 1/2 teaspoon of salt, and 1/2 teaspoon of seasoning powder to the fish. You can adjust the seasoning according to your family’s taste.

  Next, add half of the chopped shallots, minced garlic, crushed green onion tops, and shredded ginger that you prepared earlier.

  Add a little bit of pepper. Finally, add about 2 teaspoons of caramel sauce.

  Tip: You can buy ready-made caramel sauce at markets and supermarkets nationwide, or if you have time, make it yourself at home!

  See details: How to make caramel sauce at home for more delicious stewed dishes

  Mix well and marinate the fish for about 30 minutes. The longer the marinating time, the more the fish will absorb the spices, and the fish meat will firm up, resulting in better flavor when stewed.

  Tip: The longer the marinating time, the more the fish will absorb the spices, and the fish will firm up, resulting in better flavor when stewed.

  

  

  

  
• 3

  Fish Stewing

  After the fish has absorbed the spices evenly, place a pot on the stove.

  Add about 2 tablespoons of cooking oil to the pot. When the oil is hot, add the remaining shallots, garlic, and ginger into the pot and set the heat to the lowest setting, sautéing until fragrant, then add the fish and stir well to coat with oil.

  Add all the remaining marinating spices from the bowl into the pot. Increase the heat to medium.

  Wait until the fish comes to a boil, then gradually reduce the heat. Stew the fish for about 3 minutes, then flip the fish once, and after 10 minutes, flip the fish a second time.

  Continue to stew the fish until you see the sauce thickening slightly, then turn off the heat. During the stewing process, use chopsticks to gently push or shake the pot to prevent the fish from burning.

  After turning off the heat, add a little chopped green onion and some ground pepper. The dish is now ready.

  Tip

  • To make the fish stew even tastier, you should use a clay pot for stewing.
  • For this fish stew, do not cover the pot while stewing!

  

  

  

  
• 4

  Final Product

  Fragrant ginger braised basa fish, steaming hot, with the slices of fish evenly coated in the thick yellowish-brown braising sauce combined with the green of the scallions. Especially on chilly days, a pot of ginger-braised basa fish will warm the whole family.

  Wishing you success and a flavorful meal!