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Preparation
20 minutes
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Cooking
30 minutes
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Difficulty
Easy
Steamed red tilapia is a very familiar dish in family meals. But do you know about the 2 ways to make steamed red tilapia with pickled mustard greens and steamed bok choy? Right now, TasteVN invites you to get into the kitchen and prepare these 2 steamed dishes. Let’s get started!
Ingredients for Steamed Red Tilapia with Pickled Mustard Greens For 4 people
Red tilapia 1 fish Pickled mustard greens 1 kg Straw mushrooms 200 gr Minced garlic 4 cloves Green onions 3 stalks Chili 1 piece Cooking oil 2 tablespoons White vinegar a little (or lemon juice) Common spices a little (salt/ sugar/ monosodium glutamate)
How to choose fresh ingredients
How to choose good red tilapia
- When buying red tilapia, you should choose fish with clear eyes, bulging eyes, and a belly that is not swollen or broken.
- Fresh red tilapia will feel firm to the touch, and the flesh should be solid, not mushy.
- You should choose fish with a bouncy body, gills that are still pink, shiny scales, and skin without any strange color.
- If you see fish with cloudy eyes, a swollen belly, weak swimming, or pale skin, then it is not fresh and should not be purchased.
How to choose delicious pickled mustard greens
- Delicious pickled mustard greens have a natural fermented smell, and the leaves still retain a beautiful light yellow-green color.
- When tasting (if possible), the cabbage should be crunchy with a just-right sour taste.
- Choose cabbage bundles with large stems, free from pests or damage, with no strange smell, and the pickling brine should be clear, without any mold.
- Avoid choosing mustard plants that are yellowed, dark yellow, or overly green.
- It’s advisable to buy from reputable stores with packaging to ensure the shelf life and origin of the pickled mustard greens.
- Additionally, to ensure the quality of pickled mustard greens, you can make them at home with a simple recipe shared by TasteVN.
How to choose delicious straw mushrooms
- When buying straw mushrooms, you should prioritize choosing black or gray straw mushrooms over white ones for better taste.
- Choose straw mushrooms that are round and still have their caps intact, not crushed, with the distinctive aroma of mushrooms.
- Avoid selecting straw mushrooms that have opened up and have a foul smell.
How to prepare Steamed Red Snapper with Pickled Mustard Greens
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Prepare and fry the fish
After buying the red snapper, you need to clean the scales, remove the fins and gills, and cut open the belly to remove all the fish’s intestines.
Then, rub salt on the fish and rinse it several times with water until the fish is free of slime and blood, then let it drain.
Finally, soak the fish for about 5 minutes in white vinegar or diluted lemon juice to eliminate the fishy smell.
How to remove the fishy smell from red snapper- First, you need to scale and gut the fish to clean it.
- When preparing the fish, make sure to remove any clotted blood and rinse it well with water.
- Next, rub coarse salt over the fish for about 10 minutes and rinse it with water to eliminate the fishy smell.
- You can also remove the fishy smell by soaking the fish in diluted saltwater with lemon juice for about 10 minutes and then rinsing it several times with water.
- Additionally, using vinegar or white alcohol to wash the fish is also an effective way to remove the fishy smell.
See details: How to remove the fishy smell from red snapper
Place a pan on the stove, add about 2 tablespoons of cooking oil, and heat the oil. When the oil is hot, add minced garlic and sauté until fragrant. Finally, add the fish and fry over medium heat until both sides are golden, then turn off the heat.
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Prepare the remaining ingredients
Remove the stems from the straw mushrooms, soak in salt water for 10 minutes, then rinse thoroughly.
The pickled mustard greens should be rinsed three times with clean water. After that, squeeze the pickled mustard greens tightly to remove excess water. Next, cut them into small, bite-sized pieces.
Wash the scallions and chili peppers, then chop them finely.
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Steamed Fish
Now, add about 500ml of water to the pan with the fish.
Next, season the fish with 1/2 spoon of salt, 1 teaspoon of sugar, and 1 teaspoon of monosodium glutamate, then cook over medium heat for about 5 minutes.
When the water in the pan starts to boil, add the mushrooms and stir well for 2 minutes. After 2 minutes, reduce the heat and add the pickled mustard greens, briefly stir, and cook for another 2 minutes. When the water starts to reduce, sprinkle chopped green onions on top and turn off the heat.
Finally, transfer the fish to a plate, add a few slices of chili on top, and enjoy.
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Final Product
The steamed pink tilapia with pickled mustard greens is beautifully presented on a shiny layer of pickled mustard greens. Surrounding the fish are evenly scattered straw mushrooms, looking very delicious and appealing. The fish meat is firm but still retains moisture, with a sweet and chewy texture. The mushrooms are crispy, and the pickled mustard greens are tangy, creating an excellent flavor combination. Just one bite is incredibly delightful.
Above is how to make steamed red tilapia with pickled mustard greens soft, delicious, fragrant, and sweet, simple and easy to make. Wishing you success with this recipe!
*Refer to images and recipes from the YouTube channel Think With Me
