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Preparation
15 minutes
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Cooking
45 minutes
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Difficulty
Easy
Caramelized fish with turmeric leaves and molasses is a delicious, savory dish rich in the flavors of Central Vietnam. Let’s join cooking with TasteVN to learn the recipe for this authentic braised dish with a super simple method to treat your whole family!
Ingredients for Caramelized Fish with Turmeric Leaves and Molasses For 2 people
Grilled tilapia 300 gr (pink tilapia) Fish sauce 1 tablespoon Molasses 1.5 tablespoons Ground pepper 1/2 teaspoon Dried onion 2 bulbs Turmeric leaves 5 leaves Cooking oil 1 tablespoon Green tea water 1/2 bowl Chili powder 1 teaspoon Seasoning powder 1/2 teaspoon MSG 1/2 teaspoon Fresh chili 2 pieces Spring onion a little
Tools needed
Ingredient image
How to make Braised Fish with Turmeric Leaves and Brown Sugar
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Prepare the ingredients
The fish has been briefly grilled, so after purchasing, you can use it immediately. If you buy fresh fish, wash it thoroughly with water, then use a knife to cut off the fins, tail, and gut the fish, then wash it again to clean it before briefly grilling it.
After preparing the fish, rinse the turmeric leaves with water to remove dust, then cut them in half or leave them whole depending on the size of the pot you are using. Peel the shallots, rinse them briefly, and then slice them.
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Marinate the fish
First, lay a layer of turmeric leaves at the bottom of the pot, then sprinkle the sliced shallots on top of the leaves, and arrange the fish in the pot.
Next, add the seasoning mixture including 1 tablespoon of fish sauce, 1.5 tablespoons of brown sugar, 1/2 teaspoon of pepper, 1 tablespoon of cooking oil, and 1/2 teaspoon of monosodium glutamate to the pot and marinate the fish for 30 minutes.
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Fish Stew
After marinating the fish for 30 minutes, you place the pot on the stove and stew over medium heat for about 5 minutes, then add 1/2 bowl of green tea water on top of the fish.
Next, reduce the heat and stew until the water has evaporated a bit, then add sliced chili and chopped green onions into the pot before turning off the heat.
Tip: During the fish stewing process, you need to turn both sides evenly to prevent the fish from burning and to allow it to absorb the flavors evenly.
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Final Product
After just a few simple steps, you have a delicious dish of fish stew with turmeric leaf and sugarcane. The fish stew has a beautiful brown-yellow color, accented with the green of the green onions and the red of fresh chili, looking very appetizing.
When tasting, you will find the fish meat tender, well-seasoned, and fragrant with the characteristic aroma of turmeric leaves. The stew sauce is thick, salty, mixed with a hint of the sweet taste of sugarcane. This dish is irresistible when served with hot white rice!
So the dish stewed fish with turmeric leaves and sugarcane is now complete. Let’s go to the kitchen and cook this Central Vietnamese-style dish according to TasteVN’s recipe for the whole family to enjoy! Wish you success.
