-
Preparation
15 minutes
-
Cooking
50 minutes
-
Difficulty
Easy
Do you know how to make a pot of braised carp with galangal in the authentic Northern style? If not, then go to the kitchen with TasteVN and make immediately the braised dish that is tender, delicious, attractive, and flavorful to change the taste for your whole family right away!
Ingredients for Braised Carp with Galangal For 4 people
Carp 700 gr Pork belly 200 gr Galangal 1 root Shallots 3 bulbs Garlic 4 cloves Spring onions 1 stalk Turmeric 2 rhizomes Chili 2 fruits Lemon juice 1 teaspoon Cooking oil 2 tablespoons Fish sauce 3 tablespoons Oyster sauce 1 tablespoon Common spices a little (salt/ sugar/ seasoning powder/ monosodium glutamate/ pepper)
How to choose fresh ingredients
How to choose fresh carp
For live carp:
- You should choose carp that are thick-bodied, looking uniformly elongated from the head to the tail. These are carp that have naturally developed in rivers, so their meat will be firmer and sweeter than fish raised industrially in ponds.
- In addition, when buying carp, you should pay attention to the scales and choose fish with evenly distributed, bright scales without dark spots or looking too worn out.
- Avoid selecting fish with swollen bellies, as these may contain a lot of fat or have enlarged intestines (due to being farmed), or are carrying eggs, and usually, these fish will be less sweet than river fish.
For processed carp:
- It is best to choose processed carp from fish that are swimming freely in tanks.
- You can observe the freshness of the fish through the head and choose those with blood still present in the head. The flesh of the fish’s body should have good elasticity, look fresh and firm, without being soft or discolored.
- Avoid buying carp fillets that have a foul smell and are slimy or if the flesh feels mushy when touched, as these have been processed a long time ago and are no longer fresh.
How to choose fresh and delicious pork belly
- To choose good pork belly, you should select pieces with balanced lean meat and fat, and a thick outer layer of skin.
- The best pork belly piece has a layer of fat about 2/3 of a finger thick, with the lean meat firmly attached to the fat layer.
- Additionally, fresh pork belly will have a dry outer membrane, light red or bright pink color. When cut, the meat should be bright pink, with soft pinkish-white skin. The fat interspersed with the lean meat should be bright and firm.
- Avoid buying pork belly that has an unusual smell or leaves fingerprints when pressed, or has a slimy surface.
-800x450.jpg "How to Make Northern-Style Delicious Braised Carp with Ginger 2")
Tools needed
How to prepare Braised Carp with Galangal
-
Prepare the ingredients
To save time, you can ask the seller to clean the fish beforehand, and when you get home, you just need to eliminate the fishy smell by washing it with a mixture of salt and 1 teaspoon of lemon
Make the Sauce
Place a pan on the stove, add 2 tablespoons of cooking oil, wait until the oil is hot, then add minced shallots, garlic, and turmeric, stir-frying for about 2 minutes until the shallots, garlic, and turmeric are golden and fragrant.
Next, add 1 cup of boiling water (rice cup), 2 tablespoons of sugar, 3 tablespoons of fish sauce, 1 tablespoon of seasoning powder, 1 tablespoon of oyster sauce, and 1/2 teaspoon of monosodium glutamate.
Then, while cooking, use a spoon to stir the sauce mixture and taste it to adjust the flavor as needed before turning off the heat.
Stew the Fish
First, place a layer of sliced turmeric at the bottom of the clay pot, then layer with a layer of pork belly followed by a layer of chopped carp in the pot.
Next, add another layer of pork belly with a layer of turmeric on top, then place the pot on the stove, evenly pour the sauce over the pot, and cook on high heat until the fish boils, then reduce to low heat, stewing for about 45 minutes to 1 hour for the fish to absorb the flavors and the pork belly to become tender, with about 1/3 of the sauce remaining in the pot to finish.
Finally, you just need to adjust the seasoning to taste before turning off the heat, serve the stewed fish on a plate, and garnish with a bit of pepper and finely chopped green onions to enjoy!
Tip: To ensure the fish absorbs the flavors evenly, occasionally scoop some sauce to pour over the fish while it is stewing.
Finally, we have completed the dish braised carp with galangal that is authentically Northern style, rich in flavor, and very appetizing. Wishing you success with this braised dish and a warm meal with your family!
*Image sources and recipes are shared from Facebook: Phan Thị Phúc
