Simple and Delicious Basa Fish with Fermented Rice Recipe for the Whole Family

How to Prepare Basa Fish Cooked with Fermented Rice

• 1

  Prepare and Marinate Basa Fish

  To properly clean the basa fish and reduce its fishy smell, after purchasing the fish, cut off the fins, gills, and tail, scrape off the slime, remove the intestines, then use diluted salt water to wash the fish. Rinse the fish several times with clean water, then let it drain and cut it into bite-sized pieces.

  Put the cut basa fish into a bowl for marinating, season the fish with 1/2 teaspoon of salt, 1/4 teaspoon of monosodium glutamate, 1 teaspoon of seasoning powder, 1/2 tablespoon of sugar, and 1 teaspoon of fish sauce, then mix well to let the fish absorb the seasoning, marinate the fish for about 10 minutes.

  Tips for Cleaning Basa Fish Easily and Effectively:

  • To clean the fish effectively, remove the internal organs, use kitchen ash to rub on the fish to eliminate the slime. Alternatively, you can heat some water and pour it over the fish, then use a knife to scrape it clean; this method helps remove both the slime and the fishy smell.
  • To eliminate the fishy smell, you can soak the cleaned fish in salt water or rice washing water for about 15 minutes, then rinse it with clean water.
  • Additionally, to get rid of the fishy odor, mix a little cold water with vinegar, wash the cleaned fish in this mixture, and the fish will quickly lose its fishy smell.

  See details: How to cook fish without fishy smell?

  

  

  

  
• 2

  Prepare green bananas

  For green bananas, to prevent them from turning black after peeling, mix 1 teaspoon of salt with 1/2 lemon in water to soak the bananas.

  Use a knife to cut off the stem, lightly scratch the peel, then cut the bananas into bite-sized pieces, soak the bananas in the diluted salt and lemon water for about 5 minutes, then rinse them with clean water and let them drain.

  Tip: Only lightly scratch the banana peel, do not peel too deeply, this will help the bananas be more flavorful when cooked and not fall apart.

  

  

  
• 3

  Cook the tamarind soup

  Place a pot on the stove, add 1 tablespoon of cooking oil and heat it up, add 1/2 sliced shallot and sauté until fragrant over high heat, then add 1 liter of water and bring to a boil.

  When the water boils, put 3 tablespoons of tamarind into a strainer and place it in the pot to filter, then discard the residue.

  Cook for an additional 3 minutes over high heat, when the water is boiling strongly, add the green bananas, and cook for 10 minutes over medium heat until the bananas are soft.

  

  

  

  
• 4

  Searing the fish

  Place a pan on the stove, add 1/2 tablespoon of cooking oil and heat it up, then add the remaining sliced shallots and sauté until fragrant. When the shallots are golden, add the fish.

  Quickly fry the fish until it’s firm, and while frying, add the marinade as well. After 3 minutes, flip the fish to ensure even cooking and absorption of the seasoning.

  Tip: Searing the fish will help prevent it from having a fishy smell during cooking.

  

  

  

  
• 5

  Cooking the soup

  When the sour soup is boiling, skim off the foam, then season with 3 teaspoons of seasoning, 1/2 teaspoon of salt, and 1 tablespoon of sugar.

  When the bananas are soft, add the lightly fried fish and cook for 5 minutes over medium heat. After that, adjust the seasoning to taste, turn off the heat, and add sliced chili and chopped cilantro.

  

  

  
• 6

  Final Product

  The basa fish soup with fermented rice is fragrant, with a clear white broth, tender and sweet fish meat without a fishy smell, slightly starchy green bananas, and a sour and spicy taste. Eating it with white rice on rainy days is simply the best, isn’t it!