Dishes made from fish stomach always bring a delicious and unique flavor that you definitely shouldn’t miss. TasteVN will guide you through 2 detailed recipes for stir-fried basa fish stomach with lemongrass and spicy chili. Get cooking right away!
1. Stir-fried basa fish stomach with lemongrass and chili
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Preparation
30 minutes
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Cooking time
30 minutes
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Difficulty
Easy
Ingredients for Stir-fried basa fish stomach with lemongrass and chili Serves 3
Basa fish stomach 200 gr Chopped lemongrass 1 tablespoon Chili powder 1 teaspoon Chopped ginger 2 teaspoons Chopped garlic 3 teaspoons Chopped shallots 3 teaspoons Vinegar A little Fresh coconut water 80 ml Cooking oil 1 tablespoon Common seasonings A little (seasoning powder/ sugar/ salt/ pepper)
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How to prepare basa fish stomach stir-fried with lemongrass and chili
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Prepare the fish stomach
Soak the fish stomach in water mixed with salt and vinegar for about 15 minutes, then rinse with cold water and cut into bite-sized pieces.
How to remove the fish stomach’s fishy smell
- Rinse the fish stomach briefly, then rub it with 1 tablespoon of salt and 50ml of vinegar, soaking for 15 minutes to remove the smell. After soaking, rinse the fish stomach with cold water until clean, and let it drain.
- Boil a pot of water, briefly blanch the fish stomach for 5 seconds to firm it up, then transfer it to a bowl of ice water to soak until the fish stomach is white and crunchy. After soaking for 10 minutes, remove it to let the fish stomach drain.
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Marinate the fish stomach
Marinate the fish stomach with 2 teaspoons of minced garlic, 2 teaspoons of minced shallots, 2 teaspoons of minced ginger, 1 teaspoon of seasoning powder, 1/2 teaspoon of salt, 2 teaspoons of sugar, 1/2 teaspoon of pepper, 1 teaspoon of chili powder, and 1 tablespoon of minced lemongrass.
Mix well and let the fish stomach absorb the flavors for 15 minutes.
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Stir-fried fish intestines
Place a pan on the stove and add 1 tablespoon of cooking oil; when the oil is hot, add 1 teaspoon of minced garlic and 1 teaspoon of minced shallots to sauté until fragrant.
Adjust the heat to medium, add the marinated fish intestines and stir-fry until they become firm, then reduce the heat, add about 80ml of fresh coconut water, and cook until the sauce thickens, then turn off the heat and serve on a plate.
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Final product
The fish intestines are crispy, fragrant with lemongrass, blended with the spiciness of chili, accompanied by the salty-sweet taste of the sauce, served with hot rice, promising to be very appealing!
2. Stir-fried basa fish intestines with lemongrass and chili (recipe shared by a user)
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Preparation
5 minutes
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Cooking
10 minutes
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Difficulty level
Easy
Ingredients for Stir-Fried Basa Fish Stomach with Lemongrass and Chili (recipe shared by a user) For 2 people
Basa fish stomach 400 gr Lemongrass 4 stalks Red onion 1 bulb Garlic 3 cloves Chili 4 fruits Turmeric powder 1.5 teaspoons Cooking oil 2 tablespoons Common seasonings a little (salt/ sugar/ seasoning powder/ monosodium glutamate)
Ingredient images
How to prepare Stir-Fried Basa Fish Stomach with Lemongrass and Chili (recipe shared by a user)
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Prepare basa fish stomach
To eliminate the fishy smell of the basa fish stomach, use a little salt to rub directly on the fish stomach, rinse thoroughly with water, then soak in a bowl of diluted salt water for about 5 minutes.
After that, rinse again with clean water 2 – 3 times and then place in a pot to boil until cooked, then drain in a colander.
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Prepare other ingredients
Peel off some of the outer skin of the lemongrass, remove the skin from the garlic and shallots, and remove the stems from the chili. Wash everything with water until clean, then place them on a cutting board and chop finely.
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Stir-fry pangasius stomachs with lemongrass and chili
Place a pan on the stove, then add 2 tablespoons of cooking oil and heat over medium heat. When the oil starts to boil, add the chopped garlic, shallots, lemongrass, and chili, stirring until the mixture turns golden and fragrant. Next, add the boiled pangasius stomachs and stir-fry evenly.
Then, season with a mixture of spices including: 2 teaspoons of seasoning powder, 1.5 teaspoons of sugar, 1 teaspoon of monosodium glutamate, and 1.5 teaspoons of turmeric powder. Continuously stir for the spices to soak into the pangasius stomachs, reduce the heat to low, and stir for about 5 minutes. At this point, taste and adjust the seasoning to your liking, then turn off the stove.
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Final Product
The stir-fried Pangasius intestines with lemongrass and chili presents an eye-catching golden-red color, with the distinctive spicy aroma of lemongrass and chili. This stir-fry is very appealing with rice, the spicy flavor combined with the chewy deliciousness of the Pangasius intestines is incredibly attractive.
How to choose fresh and delicious basa fish stomach
- You should buy basa fish stomach at reputable frozen seafood stores or supermarkets, choosing those that are bright red and not smelly.
- Avoid buying fish stomachs that are stored at room temperature (not frozen) as they tend to become soft and start to decompose, showing gray or white colors.
- Do not choose fish stomachs that have a foul smell, show signs of sliminess, fluid, or feel soft and mushy when touched.
The above is an article guiding two ways to make basa fish stomach stir-fried with lemongrass and chili delicious and attractive, to enrich the family’s meals. Wishing you success!
