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Preparation
15 minutes
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Cooking
30 minutes
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Difficulty
Easy
Steamed tilapia with beer is a simple, delicious dish with an incredibly appealing flavor featuring sweet, tender fish meat. Let’s join TasteVN into the kitchen to immediately make this delicious, appealing steamed dish at home!
Ingredients for Steamed Tilapia with Beer Serves 4
Tilapia 1 fish (approximately 1.5kg) Beer 330 ml (1 can) Turmeric 1/2 root (mashed) Tomato 3 fruits (cut into wedges) Chili 3 fruits Dill/ Green onion 5 stalks (cut into sections) Fermented soybeans 1 tablespoon Sour tamarind 1 tablespoon Colorful sauce 1 tablespoon Common spices a little (Salt/ Sugar/ Pepper/ Seasoning/ MSG)
How to choose fresh and delicious catfish
- To make a tasty dish, you need to choose catfish that is still fresh, with clear eyes, feeling slimy when touched, gills that are pink, firm scales, and if dropped in water, it does not float, then the fish is still fresh.
- If the slimy layer on the fish becomes sticky, the eyes are sunken and milky, scales easily come off, gills are white or dark, the flesh is soft and not elastic, and it floats on the water’s surface. Those are characteristics of spoiled fish, which should not be bought.
Where to buy color sauce
You can find color sauce at markets, supermarkets, or through e-commerce websites. Currently, TasteVN is also selling this product, you can refer to it. Additionally, you can also try making it at home using TasteVN’s recipe.
See details: How to make color sauce safely at home
How to Prepare Beer Steamed Catfish
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Prepare the fish
First, clean the scales of the catfish, remove the internal organs, scrape out the black blood inside the fish’s belly, and then wash it with water.
Next, to eliminate the fishy smell, rub salt on the fish and then rinse it clean 2 – 3 times with water, cutting it into bite-sized pieces about 2 finger lengths.
How to prepare catfish cleanly, without fishy smell
- Clean the fins, scales, and gills of the catfish.
- Use a knife to cut along the backbone of the fish from head to tail, splitting the fish in half to remove the internal organs.
- Wash the fish with water to remove all the blood and cut it into bite-sized pieces.
- Soak the fish in diluted saltwater, ginger water, or vinegar to eliminate the fishy smell.
See details: 7 tips to easily and effectively eliminate the fishy smell of fish
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Marinate the fish
Marinate the fish with 1 tablespoon of sugar, 1 tablespoon of soy sauce, 1 tablespoon of sour fermented rice (filter for the juice), 1 teaspoon of pepper, monosodium glutamate, and seasoning powder each, along with the crushed turmeric, and mix well.
Tip: To have the fish look beautifully yellow after steaming, you can add a little annatto oil.
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Steaming the dish
Place a pot on the stove, add the entire fish and the marinating spices. Arrange the tomato wedges and 3 chili peppers in the pot, pour in 1 can of beer, and bring to a boil over medium heat.
When the pot is boiling, cover it, lower the heat, and steam for about 40 minutes.
About 35 minutes into steaming, add the remaining green onions and dill on top, season to taste, and turn off the heat.
Tip: To reduce the fishy smell and enhance the flavor of the dish, you can add the dill stems and green onion tops to steam together.
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Final product
Steamed fish with beer is fragrant, not fishy, with the aroma of beer blended with dill and fresh turmeric. The fish meat is tender, rich in flavor, with a tangy and spicy taste.
You can enjoy the steamed fish on its own or serve it with vermicelli, rice paper, and herbs for a very appealing dish.
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So with just a few simple steps, you can finish making steamed catfish with beer super delicious. Wishing you success with the recipe from TasteVN!
*Recipe and images referenced from the YouTube channel COUNTRYSIDE CUISINE.
