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Preparation
15 minutes
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Cooking
30 minutes
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Difficulty
Easy
Have you ever tried the flavorful fermented fish stew? This article from TasteVN will guide you in making the authentic fermented fish stew for your family to enjoy. Get cooking and make this stew right away!
Ingredients for Fermented Fish Stew Serves 4
Fermented linh fish 200 gr (or fermented snakehead fish with the equivalent amount) Snakehead fish 500 gr Pork belly 150 gr Eggplant 2 pieces Chili 1 piece Lemongrass 3 stalks Garlic 3 cloves Red onion 2 bulbs Lime juice 1 tablespoon Accompanying vegetables a little (water lily/ cucumber/ lettuce) Vinegar a little Cooking oil 1 teaspoon Common seasoning a little (Salt/ sugar/ monosodium glutamate)
How to choose fresh ingredients
How to choose fresh snakehead fish
- For whole snakehead fish, choose those that are still lively and move actively, with fins and tails intact.
- For pre-prepared snakehead fish, choose pieces that have light pink flesh, with not too dark color, and good elasticity.
- Do not buy if the fish meat is leaking fluid or has an unpleasant smell, is spotted, or has sores.
How to choose delicious linh fish sauce
- You should buy linh fish sauce at reputable establishments like TasteVN, supermarkets, or markets to ensure quality and the origin of the product.
- For packaged products, you should check the expiration date carefully, the outer packaging is intact, not torn or discolored, and the product inside is not moldy.
- You can make linh fish sauce at home following the recipe below from TasteVN.
How to choose fresh and delicious pork belly
- To buy good pork belly, you should choose a piece of meat with a balanced lean and fatty part, the outer skin thick, the fat about 2/3 of a finger’s length, and the lean meat tightly attached to the layer of fat.
- However, you should be careful; to buy pork belly that is just right to eat, not too tough, you should not choose a piece of meat with an outer layer of fat and skin that is too thick as it comes from a pig raised for many years.
- Additionally, fresh pork belly will have a dry outer membrane, light red or bright pink color. When cut, the piece of meat is bright pink, with white-pink soft skin. The fat interspersed with the lean meat is bright and firm.
- Absolutely do not buy pork belly that has an unusual smell or leaves fingerprints when pressed.
How to choose fresh and delicious eggplants
- When buying eggplants, you should pay attention to the stem part of the eggplant to determine its freshness. If the white area between the stem and the skin of the eggplant is connected, then it is still fresh and delicious.
- Choose eggplants that are shiny, evenly colored, and feel heavy and firm when picked up.
- Do not buy eggplants that have changed color from pinkish-purple to light purple, have wrinkled skin, are discolored, or have a dry and withered stem because they have been stored for too long and are not tasty.
Tools needed
Strainer, stove, pot, knife, cutting board, …
How to prepare Fish sauce with catfish
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Prepare the ingredients
To eliminate the fishy smell and slime of catfish, after buying it, you should rub the fish with 1 tablespoon of salt and a little vinegar for about 5 minutes.
Then rinse it thoroughly with water, drain, and cut into bite-sized pieces about 2 finger lengths.
How to clean catfish without fishy smell
- You can rub the fish with salt or rinse it with cold water mixed with a little alcohol or vinegar.
- Additionally, you can boil water and gently pour it over the fish, then use a knife to scrape off the slime, which will help remove the slime and fishy smell.
See details: 7 tips to easily and effectively eliminate the fishy smell of fish
Pork belly cleaned with diluted saltwater, drained, cut into bite-sized pieces.
To prevent the eggplant from turning black, cut it into bite-sized pieces and soak it in diluted saltwater for about 5 minutes.
Garlic and shallots peeled and minced. Lemongrass cut off the tough root, cleaned, and minced finely. Chili washed and minced.
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Strain the fish sauce and prepare the accompanying vegetables
Add 200g of linh fish sauce to a pot with 500ml of filtered water, simmer on low heat for about 10 minutes until the sauce dissolves, then strain to collect the liquid.
Wash the water lily, cucumber, and lettuce, and cut them into bite-sized pieces about 2 finger lengths.
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Final Product
The finished fermented catfish sauce has a distinctive aroma along with the rich and appealing taste of fermented linh fish sauce.
The fermented sauce can be enjoyed with rice or noodles, and dipping it with fresh vegetables like water lily, lettuce, cucumber,… will enhance the dish.
Show off your cooking skills and treat the family!
You can refer to the recipe for fermented catfish sauce at TasteVN
See more:
Above is the recipe for cooking fermented fish sauce with catfish that TasteVN has sent to you. Surely, the fragrant and flavorful fermented fish sauce with catfish is a great suggestion for tonight’s family dish. What are you waiting for? Let’s get into the kitchen and show off your skills!
*Source of the recipe and images shared from Facebook: Thanh Trinh
