Steamed mắm is a delicious specialty dish from the Mekong Delta that everyone who tries it loves. Today, TasteVN will suggest to you the extremely tasty and attractive steamed mắm cá sửu. Let’s go to the market to buy ingredients and get cooking this steamed dish with us.
1. Steamed mắm cá sửu with pork belly
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Preparation
20 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Steamed mắm cá sửu with pork belly For 4 people
Dried cá sửu 2/3 fish Pork belly 200 gr Ginger 1 piece (medium-sized) Chili 2 fruits Shallots 10 bulbs Green onions 3 sprigs Cooking oil 2 teaspoons Common spices a little (salt/MSG/sugar/ground pepper)
Ingredient image
How to cook Steamed mắm cá sửu with pork belly
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Prepare dried cá sửu
Prepare a bowl of diluted salt water, cut the dried fish into 3 equal pieces and soak them in the salt water for about 15 minutes.
To reduce the saltiness of the dried fish, after soaking you should rinse it with clean water several times.
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Prepare other ingredients
Clean 3 green onion roots, then crush the chili and green onions, and finely chop the green onion leaves.
Peel the ginger and cut it into strips. Peel and slice the shallots.
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Prepare and marinate the meat
After purchasing the pork belly, soak it in diluted salt water, then rinse with clean water and slice it into thin pieces.
Next, marinate the pork with ginger and shallots, adding 2 teaspoons of sugar, 1/2 teaspoon of monosodium glutamate, 1 teaspoon of ground pepper, and 2 teaspoons of cooking oil.
Mix well and marinate the meat for about 10 minutes.
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Steaming snakehead fish
Divide the meat into 2 equal parts, place one part at the bottom of the bowl and spread it evenly, adding a little green onion base on top. Then, arrange the dried snakehead fish on top, followed by the remaining pork belly on the surface of the fish, and place the remaining green onion base and chili on top.
Prepare a pot, add about 500ml of water and bring to a boil. Once the water is boiling, place the bowl of fish in, cover with a lid, and steam for 15 – 20 minutes.
After steaming for about 15 minutes, open the lid and add finely chopped green onion, cook a little longer until the green onion is cooked, then turn off the heat and finish the dish.
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Final Product
Thus, the dish of dried fish cooked with pork belly is completed, incredibly delicious and appealing. The dried fish is tender and flavorful, while the pork belly is both fatty and tender, with seasonings that are just right.
This dried fish dish goes well with hot rice and fresh vegetables like yardlong beans, tomatoes, and cucumbers, making it very appetizing.
2. Dried fish cooked with minced meat and eggs
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Preparation
20 minutes
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Cooking
1 hour 30 minutes
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Difficulty Level
Easy
Ingredients for Dried fish cooked with minced meat and eggs Serves 4 people
Dried fish 200 gr Pork belly 300 gr Eggs 2 pieces Shallots 1 bulb Common seasonings a little (salt/sugar/ MSG/ ground pepper)
How to choose fresh, delicious eggs
- You should choose fresh eggs; the surface of fresh eggs will usually have a thin white powder.
- Touch the eggshell; if it feels slightly rough and heavy, then it’s a fresh egg worth buying.
- Hold the egg and shake it; if you feel no movement, it is fresh and good.
- Do not choose eggs that feel movement when shaken because they are spoiled.
- Old eggs will have smooth, shiny shells and may have cracks, so avoid buying them.
View details: How to choose fresh, delicious eggs for cooking
-800x450-7-1.jpg "2 ways to steam catfish sauce (dried catfish) deliciously and easily 22")
How to prepare Dried fish steamed with minced meat and eggs
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Prepare the ingredients
After buying dried fish, slice it thinly and then chop it finely. To reduce the salty taste while chopping, add 1 teaspoon of seasoning powder.
Wash the pork clean and then chop it finely. Peel and slice the shallots. Crack 2 eggs into a bowl and whisk them well.
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Marinate the meat
Pork, after being minced finely, will be mixed evenly with the dried fish. Add 2 teaspoons of sugar and the prepared eggs, then mix everything together to combine the ingredients.
Finally, place a layer of sliced shallots, 1/2 teaspoon of ground pepper on top, and steam it in a water bath.
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Steam the dried fish
Add about 500ml of water to the pot, place the fish sauce in, cover, turn on the heat, and steam the fish sauce for about 1 hour and 30 minutes until it’s cooked and ready to enjoy. If you like it spicy, you can add some sliced chili.
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Final Product
With extremely simple steps, you now have a bowl of fermented fish stew with minced meat and eggs that is incredibly delicious and appealing. Has the distinctive aroma of the fish sauce made you feel hungry yet? The fermented fish stew served with fresh vegetables and hot rice is simply delightful.
How to choose delicious dried catfish
- You should buy whole dried catfish that still has its fins intact for the best quality.
- Good dried fish will have bright colors, yellow flesh, and white skin tightly adhering to the fish meat.
- You should buy dried fish when touching it does not feel sticky, the surface is dry, and pressing the meat feels firm.
- Choose to buy when you can smell a light fragrant or slightly fishy scent, and no strange odors are present.
- Do not choose dried catfish that are broken, with the skin tightly stuck to the fish meat.
- Avoid buying dried fish that feels wet to the touch, and when smelled, has a sour or unpleasant odor.
Where to buy dried catfish
- You can buy dried catfish at local markets, especially in Chau Doc market.
- Order from reputable e-commerce websites.
- To ensure the quality of dried fish, you should buy from well-known, reputable sellers with a long-standing quality.
How to choose fresh and delicious pork belly
- You should choose pieces of pork belly that have a balanced amount of meat and fat to avoid greasiness when eating.
- Good pork belly will have a cloudy white fat layer, pink-red meat, and a dry film on the outside that does not feel sticky to the touch.
- You should choose to buy meat when pressing it still feels elastic, and the pork belly piece remains firm.
- When smelling fresh meat, it will have a characteristic scent of raw meat, while spoiled meat will have a rotten smell or strange odors.
- Do not buy pieces of pork belly with too thin a fat layer as they may come from pigs raised with lean meat enhancers.
- Avoid choosing pieces of meat that are mushy, losing elasticity and firmness when touched. There may be strange blood spots on the meat.
See details: How to choose delicious pork belly for a Tet meal
How to eliminate the smell of pork
- To prevent pork from being smelly, before cooking, you should blanch the pork in boiling water for about 3 minutes with 1 crushed shallot; the shallot will help eliminate the odor very effectively.
- Additionally, you can add a little white wine to the boiling water before removing the meat, as white wine will help clean the smell in the meat most effectively.
- After that, rinse the meat with cold water and proceed with further cooking; the meat will no longer have an unpleasant smell and the dishes made from pork will be more delicious.
See more:
Above is a detailed guide on 2 ways to steam sour fish sauce that are delicious, flavorful, and easy to make, perfect for changing up your meals. TasteVN hopes that the detailed and specific recipes we suggest will help enrich your family’s menu and make your cooking experience easier and more convenient. Wishing you success in your cooking!
*Image and recipe sources from 2 YouTube channels ẨM THỰC VÀ CHIA SẺ and Lê Vỉnh Khánh_CUỘC SỐNG Ở MỸ
