Delicious and Flavorful Braised Goby Fish with Galangal to Pair with Rice

How to prepare Braised Goby Fish with Ginger

• 1

  Prepare the ingredients

  After purchasing the goby fish, use a knife to make a light incision along the belly of the fish, remove the mucus and intestines, making sure to handle fish with eggs carefully so as not to break them!

  Then rinse the goby fish briefly with water, then place the fish in a basin with 1 tablespoon of coarse salt and squeeze the juice of 1 lemon into the basin.

  Use your hands to gently massage the fish for about 5 minutes to effectively remove the slime and fishy smell, then rinse the fish with clean water.

  Methods to eliminate the fishy smell and slime from goby fish

  • Clean the goby fish with salt and vinegar: For this method, simply mix vinegar with a little salt and gently rub it on the fish’s body; the fish will be free of slime and the fishy smell will be significantly reduced.
  • Clean the goby fish with rice water: Soak the goby fish in a basin of rice water, then gently massage to remove slime and dirt, and rinse with clean water.
  • Clean the goby fish with flour: Use flour inside the fish, then wipe off the slime before rinsing with water.

  See details: 7 tips to effectively eliminate fishy smell

  

  
• 2

  Prepare other ingredients

  Green onions and Vietnamese coriander remove roots, wilted leaves, wash thoroughly, and chop finely. Shallots and garlic are peeled and washed.

  Lemongrass is washed, 1/2 is chopped finely, and 1/2 is separated into long strands. Chili is chopped finely. Galangal is peeled and sliced.

  Add 1/2 of the chopped lemongrass, 1/2 of the ginger, shallots, garlic, and 1/2 of the galangal into a mortar and pound until the mixture is smooth.

  

  

  

  
• 3

  Marinate the fish

  Add the pounded mixture into a bowl with the fish, 1.5 teaspoons of seasoning, 1 tablespoon of fish sauce, and 1 chopped chili.

  Then mix well and marinate the fish for 60 minutes for the fish to absorb the flavors.

  

  
• 4

  Fry the fish

  Place a pan on the stove, add 50ml of cooking oil, wait for the oil to heat up, then add the marinated fish to fry until the fish meat is firm and golden on both sides, then remove it.

  

  
• 5

  Braise the fish

  Add the remaining lemongrass and galangal to the bottom of the pot, then add the fried fish along with the remaining marinade on top.

  Put the pot on the stove, add 1 cup of filtered water, then proceed to braise the fish on high heat until the pot of fish boils, then reduce the heat.

  Continue to braise the fish until the braising liquid thickens, then add the finely chopped rice paddy herb and scallions, turn off the heat, and it’s done.

  

  

  

  
• 6

  Final product

  The braised mudskipper fish with galangal is delicious, rich, with soft, fatty fish meat that is not mushy, infused with flavors combined with galangal, ginger, and fragrant rice paddy herb. Enjoy it with a bowl of hot white rice on chilly rainy days; it’s absolutely fantastic!