Preparation
10 minutes
Cooking
20 minutes
Difficulty
Easy
Hearty braised dishes are indispensable in family meals, we invite you to get in the kitchen and make braised mackerel with bamboo shoots as TasteVN guides in the article below. This flavorful dish pairs perfectly with rice thanks to the blend of the firm texture of fish and the crunchy sweetness of bamboo shoots, which will surely not disappoint you.
Ingredients for Braised Mackerel with Bamboo Shoots Serves 3
Steamed mackerel 300 gr Boiled bamboo shoots 500 gr Shallots 2 bulbs Chili 5 fruits (small type) Chili powder 1 teaspoon Turmeric powder 1 teaspoon Cooking oil 100 ml Fish sauce 4 tablespoons Common spices a little (salt/ sugar/ seasoning/ monosodium glutamate/ ground pepper)
How to choose fresh ingredients
How to buy fresh steamed mackerel
- When buying steamed mackerel, choose fish that looks fresh in color, with a dry body, eyes that are not too sunken, firm to the touch, and with an intact body without cracks or deformities.
- You can also buy fresh mackerel to steam yourself, which will be tastier and of better quality.
- Do not buy if the fish meat feels mushy, the skin is scratched, has a foul smell, or is slimy.
How to choose delicious bamboo shoots that are not bitter
- Delicious boiled bamboo shoots are pale yellow, look fresh, and feel soft when pressed. Observe that the distance between the bamboo shoot segments is closer, indicating younger shoots that will be softer and tastier.
- Do not buy if the bamboo shoots are tough and fibrous, feel slimy, or have a dark yellow color, as they may have been soaked in chemicals.
- To ensure safety, after purchasing bamboo shoots, you should boil them again before cooking.
How to cook Mackerel braised with bamboo shoots
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Prepare mackerel and bamboo shoots
Remove the gills and entrails from the steamed mackerel, then rinse gently under running water until clean. Next, place the fish in a basket to drain or use paper towels to dry it.
For the bamboo shoots, cut them into small strips, rinse them 2 – 3 times with water until clean, then squeeze out the water and let them drain.
Tip: You can boil the bamboo shoots for about 10 minutes to make them tastier and remove impurities and toxins.
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Make the sauce and fry the fish
Place a pan on the stove, heat 100ml of cooking oil, then add the fish and fry until golden on both sides.
While frying the fish, put 2 tablespoons of sugar, 1 teaspoon of seasoning powder, 1 teaspoon of salt, 1 teaspoon of monosodium glutamate, 1 teaspoon of chili powder, 5 small chilies, 1 teaspoon of turmeric powder, 2 shallots, and 1/2 teaspoon of ground pepper into a mortar, pound the mixture, then add 4 tablespoons of fish sauce and mix well.
After the fish is fried, remove it and arrange it in a pot, add the prepared spice mixture, spread it evenly over the fish, and marinate for about 15 minutes.
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Braised fish with bamboo shoots
Place the pot of fish on the stove, turn on low heat and braise for about 10 – 15 minutes until the liquid reduces to about half of the original amount, then add the bamboo shoots and stir well.
Pour water over the fish, continue to braise on low heat for about 30 minutes until the liquid thickens, season to taste, cook for another minute, then turn off the heat.
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Final product
The dish of mackerel braised with bamboo shoots features firm, chewy fish that absorbs rich flavors without being fishy, combined with fresh, crunchy sweet bamboo shoots, making it very appealing. You can prepare this braised dish to enjoy with white rice for daily meals, adding variety and deliciousness.
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Hope that with the recipe for braised mackerel with bamboo shoots provided by TasteVN above, you and your family will have a delicious meal. Wishing you success!
