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Preparation
20 minutes
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Cooking
30 minutes
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Difficulty
Easy
Many types of fish are used to make braised dishes that are delicious in Vietnamese family meals, such as grouper, mudfish, snakehead fish,… So, have you ever heard of braised scad? Let’s cook with TasteVN to learn how to make braised scad with fragrant, rich fermented soybeans that pairs perfectly with rice right now!
Ingredients for Braised Scad with Fermented Soybeans Serves 4
Scad 5 fish Fermented soybeans 2 tablespoons (black fermented soybeans) Chili 1 piece Shallots 3 bulbs Green onions a little (cut into pieces) Oyster sauce 1 teaspoon Cooking oil 3 tablespoons MSG 1.5 teaspoons Sugar 2 teaspoons Fish sauce 1 teaspoon Pepper 1.5 teaspoons
What is a wrasse fish?
Wrasse fish, also known as catfish or parrotfish, is a species that lives in saltwater environments. Wrasses have a flat, somewhat soft body. An adult wrasse typically measures about 30 – 50cm in length. Depending on the species, wrasses can vary in size.
How to choose fresh and delicious wrasse fish
- Fresh wrasse fish usually has a pink color, a translucent slimy texture, shiny scales that cling tightly to the body, no bad odor, dark red gills, not slimy, gill covers close to the gills, and tightly closed mouths.
- You should choose fish with a firm body; when holding it in the middle, it should not bend. Fresh fish meat is firm, and when pressed, it should bounce back; if you press deeply into the body of the wrasse and release your hand, the indentation should rise immediately.
- Avoid choosing fish with a swollen, soft, round belly, cracks, a green belly, and an anus that is pink or purplish and protruding outwards.
How to prepare braised wrasse fish with soy sauce
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Prepare the fish
After purchasing the wrasse, scale it, rub it with salt, and then rinse it clean with water, letting it drain. Then cut the wrasse in half and place it in a bowl.
How to eliminate the fishy smell of wrasse:
- To remove the fishy smell and slime of the fish, soak it in a mixture of saltwater and vinegar for about 5 – 10 minutes.
- Alternatively, use lemon to rub all over the fish and soak it in lemon juice for about 5 minutes, then rinse clean with water.
See details: 7 tips to easily and effectively remove the fishy smell of fish
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Marinate the fish
You marinate the grouper with 1/2 teaspoon of monosodium glutamate, 1 teaspoon of sugar, 1 teaspoon of fish sauce, 1 teaspoon of oyster sauce, 1/2 teaspoon of pepper, mix well and marinate for 20 minutes for the fish to absorb the seasoning.
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Fish Braise
Place a pot on the stove, add about 3 tablespoons of cooking oil into the pot. Peel and slice the shallots thinly, then add them to the pot, turn on the heat to medium and fry until golden brown.
Once the shallots are fragrant, add about 2 tablespoons of fermented soybeans into the pot, stir well. Season the mixture with 1 teaspoon of sugar and 1 teaspoon of monosodium glutamate, stirring continuously to dissolve the seasoning.
Next, gently place each piece of fish into the pot one by one. Then, add a little water into the pot, just enough to cover the fish. When the water in the pot starts to boil, reduce the heat to low, turn the fish gently, and simmer for about 2 – 3 minutes for the sauce to thicken, skimming off any foam while the fish is boiling.
Finally, braise the fish on low heat until cooked, then crush a few chili peppers and add chopped green onions to the pot along with about 1 teaspoon of pepper to enhance the aroma of the braised fish. Braise for another 5 minutes before turning off the heat, and the dish is ready to be enjoyed.
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Final Product
The braised fish dish has a fragrant aroma. The fish meat is chewy, not falling apart, intertwined with the salty and rich flavor of the fermented soybeans.
When served with hot rice, adding a little of the spicy, salty braising sauce will surely make your whole family savor the spiciness while wanting to eat this braised dish endlessly.
See more:
Thus, TasteVN has guided you on how to make braised fish that is delicious and flavorful for your family meal. Wish you success in making this braised dish!
*Refer to images and recipes from the YouTube channel: sand time
