You have heard about Vu Dai village. You want to taste the food there. No need to go far, today the Cooking section of Điện máy XANH will introduce you to 2 recipes for Vu Dai braised fish. Let’s cook and make this braised dish right now!
1. Vu Dai Braised Fish
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Preparation
30 minutes
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Cooking
3 hours
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Difficulty
Medium
Ingredients for Vu Dai Braised Fish For 4 people
Carp 1 fish (about 1.5 kg) Pork belly 500 gr Tea leaf water 500 ml Galangal 4 bulbs Sugarcane 4 sticks Sugarcane juice 300 ml Fresh herbs for serving 200 gr (Lettuce/Perilla/Cilantro) Chili 5 fruits Lemon juice 1/4 teaspoon Coloring water 1 teaspoon Fish sauce 5 tablespoons Common spices a little (Salt/Sugar/Seasoning Powder/MSG/Pepper)
How to choose fresh and delicious carp
- You should choose long, thick fish as they have fragrant and sweet flesh. Choose fish that are still alive, with clear eyes and light pink fins.
- Fish should have bright red color, fine scales, and the scales should be tight against the skin. The fish body should feel firm and solid when touched, not mushy. The belly should not be swollen or burst.
- Do not choose fish that are dead, have bulging eyes, swollen bellies, or an unusual smell. The fish body should feel mushy, scales should be loose, and the eyes should be dull.
How to choose fresh pork belly
- Choose pieces of meat that are bright pink, have a distinctive aroma, with layers of fat interspersed with bright, firm lean meat.
- Pressing the meat with your hand should show good elasticity. When you press your hand into it, the meat should dent but quickly return to its original state.
- Do not buy pieces of meat that have an unusual smell, mushy texture, yellow fat, poor elasticity, dull color, or slimy.
-800x450-42.jpg "2 ways to make delicious and famous Vu Dai braised fish, simple at home 3")
Required tools
Clay pot, bowl, knife, spoon, cutting board,….
How to Prepare Vu Dai Village Braised Fish
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Prepare the Fish
Buy carp, wash it clean with water, and cut it into bite-sized pieces, then soak it in diluted tea water to remove the fishy smell, after that rinse with water and drain.
Tip: If you don’t have tea leaves at home, you can use salt or vinegar to wash the fish, which is also very effective in eliminating the fishy smell.
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Prepare Other Ingredients
Wash the galangal, peel it, slice it, then divide it into 2 parts. One part is kept whole, and the remaining part is chopped small and crushed.
Then, take the crushed galangal, squeeze it to get the juice and keep the pulp.
Wash the sugarcane, drain it, and then cut it in half.
Wash the fresh herbs that are served with the dish, such as lettuce, perilla, and coriander, and let them drain.
Tip: To save time, you can use sugarcane juice instead of sugarcane to prepare the dish.
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Make the caramel sauce and marinate the fish and meat
Marinate the fish first with 4 teaspoons of fish sauce, then stir well.
Next, make the caramel sauce by placing a pan on the stove, heating it to medium, adding 40g of sugar and cooking until the sugar turns a brown color. Then add 40ml of water and stir well.
Tip: To save time, you can buy ready-made caramel sauce at spice shops, supermarkets, or Bach Hoa XANH.Take about 200ml of water and put it in a bowl, then add 2 tablespoons of the caramel sauce you just made and stir well. Add 1.5 teaspoons of salt, 3 teaspoons of seasoning powder, and 3 tablespoons of fish sauce, then mix the mixture evenly.
Pour the marinade over the fish that has just been marinated with fish sauce. Let it marinate for about 1 – 2 hours for the fish to absorb the flavors.
Wash the pork belly with diluted salt water, then rinse with clean water.
After that, cut the meat into thin slices and marinate with 1 teaspoon of caramel sauce, 1/2 teaspoon of salt, and 1 teaspoon of seasoning powder, then mix well. Add another tablespoon of fish sauce and marinate for about 1 – 2 hours for the meat to absorb the flavors.
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Stewing fish
Prepare a stewing pot and line it with a layer of sugarcane, a layer of sliced ginger, then add layers of fish and meat, and top it with another layer of ginger residue.
Next, take the marinating water from earlier, add 200ml of sugarcane water and 1/4 teaspoon of lemon juice, then mix well.
Pour the prepared stew water into the pot. If there is too much stew water, you can wait for it to reduce while cooking and add more later. If there is too little water, add filtered water so that the liquid covers the ingredients.
Place the pot on the stove, turn on medium heat so that the fat from the pork belly drips into the fish, making the dish more delicious. Stew for about 2 hours until the fish is cooked and the water is reduced.
Finally, add 1 tablespoon of seasoning and 1 tablespoon of fish sauce, adjust the seasoning to taste, and then turn off the heat.
Serve the dish on a plate and garnish with a bit of herbs and a bit of chili. That’s done.
Tip
- To keep the water clear and the fish stew delicious, you should skim the foam frequently.
- Depending on your preference, you can choose to add more fish sauce or leftover sugarcane water to enhance the fish’s flavor.
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Final Product
Braised fish from Vu Dai Village after completion has an eye-catching color and an incredibly appealing aroma. The fish meat is tender and sweet, blending perfectly with the fragrant fatty pork belly and the characteristic flavor of galangal that is extremely delicious.
You can enjoy it with white rice, fresh vegetables, or noodles, all of which are very tasty and complementary!
2. Braised Fish from Vu Dai Village (Recipe shared by a user)
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Preparation
20 minutes
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Cooking
40 minutes
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Difficulty Level
Easy
Ingredients for Braised Fish from Vu Dai Village (Recipe shared by a user) For 4 people
Black carp 1 kg Pork belly 300 gr Galangal 100 gr Shallots 3 bulbs Ginger 1 root Coconut 1 fruit Lime 3 fruits Fish sauce a little Pepper a little Fresh chili 2 fruits
How to choose fresh and delicious carp
- To buy fresh carp, choose fish that have a bright color, shiny skin, and scales that are tightly attached to the back. The fish should have clear, bulging eyes.
- You should choose to buy live carp that are actively swimming. Pick a fish with a large, firm body, weighing about 3kg.
- You should not buy small carp, as they will have many bones and little meat. Also, do not buy carp with bruised blood around the eyes, as these fish are spoiled and will not taste good.
Tools needed
How to prepare Braised Village Carp (Recipe shared by users)
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Prepare the ingredients
For the carp you bought, remove the internal organs, rub salt all over the fish, rinse thoroughly with water, dry it, and cut it into bite-sized pieces.
Soak the pork belly in salted water for about 15 minutes, rinse it clean, dry it, and cut it into small slices.
Cut open a coconut to extract the water. Crush 3 shallots, 1 piece of ginger with 50g of galangal, and slice the remaining 50g of galangal.
Tip: To make the braised fish look more beautiful, you should keep the dry outer layer of the shallot when adding it to the pot!
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Put the ingredients in the pot
Next, you place 50g of sliced galangal at the bottom of the clay pot. Then, layer the prepped pork belly on top of the galangal in the pot. After that, add the grass carp on top of the pork and galangal.
Evenly sprinkle the crushed onion, galangal, and ginger, and add a little fish sauce, a bit of pepper, and 2 fresh chilies on top of the fish in the pot.
Continue by pouring coconut water into the pot until the fish is submerged.
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Cook the fish
Place the pot of fish on the stove, cooking it on very low heat for about 8 – 12 hours. When the water in the pot starts to boil, pour the lemon juice evenly over it, then cover the pot and continue cooking.
Be sure to add any remaining coconut water to the pot throughout the cooking process until the last hour, then stop.
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Final Product
So we have completed the pot of Vu Dai village fish stew. The fish is marinated well with onion, ginger, and galangal, creating a fragrant aroma.
The fish meat is tender, firm, not flaky, with a perfectly balanced salty and sweet taste, complemented by a slight spiciness from the chili and pepper. This dish goes very well with white rice!
Tips for Successful Execution
- If using a clay pot for the first time, you should soak it in water overnight so that it does not crack during cooking and to remove impurities. Additionally, for better results, you can use taro leaves to line the clay pot and soak it in cold water overnight to enhance the flavor when cooking the fish.
- If you don’t have a clay pot, you can use a stainless steel pot and white sugar as a substitute. However, the taste will definitely not be as good.
- You need to marinate according to the recipe; ingredients like galangal and sugarcane juice are essential for the best flavor.
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I hope that with the 2 recipes that Dien May XANH introduces to you today, you can make the delicious cá kho làng Vũ Đại. Wishing you success!
