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Preparation
10 minutes
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Cooking
30 minutes
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Difficulty
Easy
Sea fish is always a source of food that provides many nutrients for the family with a distinctive flavor. Today, let’s make a delicious and attractive braised fish with bamboo shoots. Into the kitchen now with TasteVN to make this braised dish to treat the family!
Ingredients for Braised Fish with Bamboo Shoots Serves 4
Fish 3 pieces (about 500gr) Sour bamboo shoots 400 gr Shallots 4 bulbs Garlic 4 cloves Chili 3 pieces Fish sauce 3 tablespoons Vinegar 2 tablespoons Cooking oil 200 ml Common spices a little (salt/ ground pepper/ monosodium glutamate/ seasoning powder/ sugar)
How to choose fresh ingredients
How to choose crispy sour bamboo shoots
- Good sour bamboo shoots, not soaked in chemicals, will have an ivory white or slightly yellow color and will not have the bright appearance of chemical-soaked bamboo shoots.
- Choose bamboo shoots that are chewy, intact, not easily broken, and have no eye-catching gloss.
- It is advisable to buy bamboo shoots with a light fragrance, characteristic of bamboo shoots and no chemical smell.
- Additionally, you can make sour bamboo shoots at home following TasteVN’s recipe.
How to choose fresh and delicious lồ ồ fish (bigeye tuna)
- Choose fish with clear eyes that are not cloudy, slightly bulging eyes, and gills that are bright red or pink. When pressed, they should be elastic.
- Choose a long, slender fish with shiny skin that reflects a silver color and is not too scratched.
- The anus of fresh fish is pale white, deeply recessed, and the belly of the fish is flat. In contrast, spoiled fish have protruding anuses, are pink or purplish-red, and have swollen bellies.
- Do not buy fish that feel soft when pressed, that are dented and do not return to their original shape, or that smell fishy.
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How to prepare lồ ồ fish stewed with bamboo shoots
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Prepare the ingredients
Clean the lồ ồ fish by removing the gills, taking out all the internal organs, and washing it with saltwater. Then, take the fish out and let it drain.
After cleaning, to help the fish absorb the seasoning more quickly, use a knife to make a few cuts on the fish’s body.
Cut the bamboo shoots into bite-sized pieces and boil them briefly twice, each time for about 10 minutes. Pound the onion, chili, and garlic separately.
Tip:
- To prevent the fish from breaking apart and to make it firmer when frying, soak the fish in a mixture of vinegar and water for 10 minutes.
- Boil the bamboo shoots several times to remove toxins, so remember to boil them without a lid to let the toxins evaporate.
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Making the spice mixture
Mix the spice mixture with 2 tablespoons of sugar, 1 teaspoon of seasoning powder, 3 tablespoons of fish sauce, 1 teaspoon of ground pepper, 1/2 teaspoon of monosodium glutamate, and 4 tablespoons of water.
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Frying the fish and stir-frying bamboo shoots
Place a pan on the stove, add 200ml of cooking oil. Wait for the oil to heat up, then add the fish to fry until submerged in oil. Only fry for about 3 minutes until the fish is firm, but do not fry until golden. After that, remove the fish and let it drain.
Sauté the minced onion, garlic, and chili mixture with 1 tablespoon of the oil used to fry the fish, then add the bamboo shoots and stir-fry for about 3 minutes until the bamboo shoots are slightly cooked.
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Fish Stewing
Put the pot on the stove, add the sautéed bamboo shoots, then layer the fish on top. Mix the remaining fish marinade with a little boiling water and pour it into the pot, turn the heat to low, cover, and stew for 15 minutes.
After that, flip the fish to the bottom and place the bamboo shoots on top, continue stewing for another 15 minutes until the sauce thickens. At this point, you can adjust the saltiness and sweetness to your liking. The dish is now complete.
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Final Product
The big fish stewed with bamboo shoots has a mild spiciness from the chili, with the fish meat being firm and evenly infused with spices, and the bamboo shoots are sweet with a slight sourness. This dish pairs perfectly with white rice.
See more:
- How to make grilled snakehead fish with lemongrass and chili, a delicious dish from Central Vietnam with unforgettable rich flavor
- How to make snakehead fish cooked with bamboo shoots, a delicious dish from Central Vietnam with rich flavor that is hard to forget
- How to cook delicious and attractive braised tuna, extremely simple
The above is an article guiding how to make braised snakehead fish with bamboo shoots with an irresistible delicious taste. Wish you success with this recipe!
*Source for images and recipes shared from Facebook: Duy Trang.
