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Preparation
15 minutes
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Cooking
20 minutes
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Difficulty
Easy
Braised dish is one of the familiar dishes often seen on the dining table of many families. Let’s go to the kitchen to learn how to cook the braised fish with tamarind to enrich your family’s daily menu!
Ingredients for Braised Fish with Tamarind For 2 people
Young fish 300 gr (young fish during the flood season) Sour tamarind 3 fruits (fresh) Fresh coconut water 2 cups (rice bowl) Chili 2 fruits Green onions 2 stalks Color sauce 1 teaspoon (caramel sauce) Rock salt 1 tablespoon Sugar/msg a little
How to choose fresh ingredients
How to choose fresh fish
- For a quality dish, you should choose fish that are of uniform size and moderate weight.
- Choose fish that are still alive and move actively. Observe the gills; if they are bright red, then the fish is alive.
- The fish should have shiny scales, be intact and not peeling. When held, it feels firm, the flesh is not mushy and has no foul odor.
- Avoid choosing fish that are soft, have an unusual smell, or are bruised.
How to choose fresh tamarind
- When buying tamarind for braised fish, to enhance the flavor of the dish, you should choose sour, round tamarind with plenty of flesh, of uniform size. Do not buy tamarind that is about to ripen, as it will be mushy and unappetizing.
- You should select tamarind with a smooth surface, and avoid buying tamarind that is shriveled or infested.
How to make Braised fish with tamarind
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Prepare the ingredients
After purchasing the fish, you need to clean the scales, remove the internal organs, and then wash it thoroughly and drain.
To save time, you can buy fish that has already been gutted, just rinse it clean.
Effective methods to remove the fishy smell from fish- Method 1: Soak the fish in diluted saltwater or rice washing water for about 15 minutes, then rinse with clean water.
- Method 2: Use lemon juice or vinegar to massage the fish for a few minutes, then rinse clean.
- Method 3: Wash the fish with white alcohol or soak the fish in diluted alcohol, then pat dry with paper towels.
See details: Effective methods to remove the fishy smell from fish
Green onions should have wilted leaves removed, roots cut off, and then washed together with tamarind and chili. Cut the green onions into small pieces.
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Marinating the fish
Put the fish into a pot and marinate with 1 tablespoon of sugar, 1 tablespoon of coarse salt, 1 teaspoon of coloring sauce, and 1/2 teaspoon of monosodium glutamate. Mix well and let it sit for 10 – 15 minutes for the fish to absorb the flavors.
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Cooking the fish with tamarind
Add tamarind to the marinated fish pot, add 2 bowls of fresh coconut water, place it on the stove and cook over medium heat for 5 minutes until the fish is cooked.
Stir the fish once, to enhance the flavor, you can cook for another 5 – 10 minutes on low heat, then add chopped green onions, season to taste, and turn off the heat.
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Final Product
Place the Mekong catfish into a bowl, add chili on top and enjoy. The fish is tender, sweet, with a slightly sour and sweet sauce that is very tasty, served with hot rice is just perfect.
With simple steps, you can have the delicious Mekong catfish with tamarind dish right at home. Also, check out how to make this dish from TasteVN.
See details: How to make delicious Mekong catfish with tamarind, deeply flavored in the Western style
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Finally, we have completed the dish braised linh fish with tamarind. I wish you success and bring a new and attractive dish to your family’s meal!
