Preparation
30 minutes
Cooking
15 minutes
Difficulty
Easy
Dry dishes are one of the hallmarks of Vietnamese cuisine because they can be preserved for a long time and are convenient for cooking dishes such as frying or grilling. Today, TasteVN introduces you to an incredibly easy-to-make dry mackerel dish that is extremely delicious, so let’s get cooking right away!
Ingredients for Dry Mackerel For 15 pieces
Mackerel 1 kg (medium size) Salt 6 tablespoons MSG 2 tablespoons Chili powder 2 tablespoons
How to choose fresh and delicious mackerel
- Fresh mackerel usually has a bright, slightly green color, a shiny silver sheen, and a firm body that is not soft or mushy.
- In addition, you should choose mackerel with bright eyes, slightly open mouths, and fins that are still firm and slightly upright.
- Avoid choosing fish that smell fishy as if they are spoiled, frozen fish, or fish that have been cut at the head or tail.
-800x450.jpg "Delicious and Flavorful Dried Mackerel Recipe That Everyone Loves to Eat with Rice 2")
How to Prepare Dried Barracuda
-
Prepare the Fish
First, clean the barracuda thoroughly under cold running water, then cut off the head and split open the belly to remove all the entrails and eggs inside.
Next, wash the fish very well in a basin of water to remove all the blood clots and dirt, then let it drain completely.
-
Marinate the Fish
Mix together the marinade consisting of 6 tablespoons of salt, 2 tablespoons of monosodium glutamate, and 2 tablespoons of chili powder.
Next, use your hands to rub the marinade evenly on both sides of the barracuda, then arrange it on a tray (or a large sieve).
Repeat this process until all the prepared barracuda is marinated.
Tip:
- Depending on your family’s taste, you can adjust the saltiness by adding or reducing the amount of seasoning used for the fish.
- You should not add sugar to the fish marinade as it will cause the fish to dry out and easily burn when fried or grilled.
-
Drying the fish
The marinated fish should be dried outdoors under strong sunlight for 1 day, until the fish is dry, firm, and fragrant.
Tip:
- To achieve the best dried fish, you should choose a sunny weather to dry the fish.
- If there is no strong sunlight for drying, you can use a microwave to dry the fish for 8 – 9 hours at a temperature below 100 degrees Celsius.
- The fish only needs to be dried in the sun once to reach quality, however, depending on your preference, you can dry it from 1 to 3 times to make the fish drier and help it last longer.
-
Final product
The dried fish is chewy and delicious after being dried, with a light aroma of fish combined with a bit of salty and spicy flavor from salt and chili powder.
You can fry or grill the dried fish and dip it in chili sauce or fish sauce and enjoy it with hot rice for an amazing taste. Wishing you success!
Information about Barracuda
- Barracuda is a species of marine fish, commonly found offshore and along the coast, and they live in schools.
- Barracuda has a long body measuring 60 – 90 cm, with a very flat and elongated shape resembling a strip of a waistband, without scales and looking quite similar to eels. This species has large eyes, a pointed mouth protruding forward, and many teeth.
- The body of the barracuda is blue like steel with a silver sheen. The belly and fins such as the pectoral fins, abdominal fins, and tail fins are darker. When the fish dies, it turns grayish-silver.
- In Vietnam, barracuda is abundant and is caught year-round in the coastal waters of Central Vietnam. The meat is sweet, firm, and nutritious. It is very popular among many people.
How to Store Dried Barracuda
- After drying, you can store barracuda by tightly wrapping it in plastic wrap or cutting it in half and placing it in a container/jar with a tight lid and keeping it in a dry, cool place.
- You can keep dried barracuda in the refrigerator for a short time if you plan to use it up within 2 – 3 days.
- If you want to store dried barracuda for a longer period, you can put it in the freezer and use it within 3 – 6 months.
- To best preserve dried barracuda, you should place it in a flexible plastic bag and use a vacuum sealer to remove all the air, then store it in the freezer. This method will help keep the dried fish preserved for a very long time, up to 8 – 12 months without fear of spoilage.
See more:
With a simple method and easily accessible ingredients, the dish dried herring will be a dried dish you should add to your pantry. Try making this dried dish today, Điện máy XANh wishes you success!
*Refer to the recipe and images from the YouTube channel Vietnamese Cuisine
