How to make extremely delicious ginger braised goby fish that goes well with rice at home

How to prepare Ginger Braised Goby Fish

• 1

  Prepare the ingredients

  Seasonal goby fish are scaled, gutted, washed with clean water, and drained. To remove the sliminess of the fish, rub the fish with salt multiple times, then rinse with clean water and let it drain.

  Ginger is peeled, washed, then smashed and finely chopped.

  Chili is stemmed, washed, and chopped.

  How to clean goby fish, without a fishy smell

  • Method 1: Soak and wash the fish in rice water for about 15 minutes, then rinse with clean water.
  • Method 2: Use ginger and white wine to wash the fish, then rinse with clean water.
  • Method 3: Use coarse salt to rub on the fish flesh, rinse with clean water.
  • Method 4: Soak in diluted vinegar water for about 5 minutes, then rinse with clean water.

  See details: 7 tips to easily and effectively eliminate the fishy smell of fish

  

  

  
• 2

  Marinate the fish

  Put the cleaned fish into a pot and marinate with a mixture of seasonings including: 100ml fish sauce, 2 tablespoons of sugar, 2 teaspoons of coconut color water, 2 teaspoons of pepper, minced ginger, and chopped chili.

  Then shake gently to dissolve the seasonings and let them soak into the fish, marinating for about 15 minutes.

  
• 3

  Braised fish

  Place the marinated fish pot on the stove over high heat, and when the mixture boils, add a little water just to cover the fish, then reduce to low heat. You can adjust the seasoning to taste.

  Continue braising the fish until the water in the pot reduces and thickens, then turn off the heat.

  Tip:

  • To prevent the fish from being fishy, you should use boiling water to add to the pot while braising the fish.
  • Depending on your preference, you can braise the fish until the braising liquid caramelizes or braise it just enough to have some liquid to pour over rice, noodles, etc.

  

  
• 4

  Final Product

  The dish of ginger braised goby fish is complete, delicious, and appealing, with a deep brown color, evenly infused with spices, alongside the strong aroma of ginger and chili mixed with the distinctive scent of fish sauce.

  When eaten, the fish meat is tender, chewy, and has a moderate fatness and saltiness, mingled with a slight spiciness from the chili and pepper. It pairs wonderfully with hot white rice.