Carp cooked with lemongrass and turmeric has a rich, firm fish flavor that is very delicious and not fishy thanks to the combination of lemongrass and chili. This will surely be a delicious dish for family meals. Let’s get cooking this delicious dish with TasteVN right away!
1. Carp cooked with lemongrass and turmeric
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Preparation
20 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Carp cooked with lemongrass and turmeric For 4 people
Carp 400 gr Lemongrass 2 stalks Pineapple 1/2 fruit Chili 2 pieces Shallots 2 bulbs Garlic 5 cloves Green onions 5 stalks Seasoning 1 teaspoon Fish sauce 1/2 tablespoon Cooking oil 1 tablespoon Turmeric powder 1 teaspoon
Ingredient image
How to Make Grilled Snakehead Fish with Lemongrass and Turmeric
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Prepare the snakehead fish
After buying the snakehead fish, use vinegar to rinse the fish for about 5 minutes, then use a knife to scrape off the slimy part of the fish thoroughly. After that, wash the fish again with diluted salt water to ensure cleanliness, helping to eliminate the fishy smell.
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Prepare other ingredients
Pineapple should be peeled, cut into pieces after scoring the sides.
Shallots, garlic, and lemongrass should be washed with water, peeled, smashed, and chopped finely.
Chili should be washed and chopped finely. Green onions should be washed and cut into sections.
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Marinate the fish
You add 1/2 spoon of fish sauce, 1 teaspoon of seasoning powder, 1 teaspoon of turmeric powder, lemongrass, and chili to the cleaned eel, then marinate the fish for 15 – 20 minutes.
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Stew the fish
You place a pan on the stove, add about 1 tablespoon of cooking oil to the pot, wait for the oil to heat up, then add minced garlic and shallots to sauté until fragrant. Next, you add pineapple, stir briefly for the pineapple to cook, and then take it out into a bowl.
Next, you add the marinated fish into the pot. You stew the fish on low heat for 10 – 15 minutes until the water reduces, then add the pineapple and green onions, cover with a lid, and cook for another 2 – 5 minutes before turning off the heat.
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Final Product
You place the fish on a plate and enjoy. The fish meat is firm and not fishy. When eaten, the aroma of lemongrass spreads, and the fish has a rich and delicious taste.
2. Lemongrass Fish Stew with Coconut Water
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Preparation
20 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Lemongrass Fish Stew with Coconut Water Serves 2
Fish 300 gr Coconut water 1 cup (rice bowl) Fresh lemongrass 3 stalks Garlic 2 cloves Chili 1 piece Turmeric powder 1 tablespoon Fish sauce 2 tablespoons Cooking oil 1 tablespoon Common seasoning a little (salt/ sugar/ monosodium glutamate)
Ingredient Image
-800x450.jpg "2 Ways to Make Delicious and Flavorful Grilled Eel with Lemongrass and Turmeric that Goes Well with Rice for the Whole Family 16")
How to Prepare Grilled Snakehead Fish with Lemongrass, Turmeric, and Coconut Water
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Prepare the Ingredients
After purchasing the snakehead fish, clean the scales, remove all internal organs, rinse thoroughly, and cut the fish in half. If the fish is small, leave it whole.
Wash the lemongrass and chili, then finely chop them. After peeling the garlic, crush it and mince it finely.
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Marinate the Fish
After cleaning the snakehead fish, marinate it with a mixture of spices including 1 tablespoon of turmeric powder, 2 teaspoons of sugar, and 1 teaspoon of MSG, then mix well. Let it marinate for about 15 – 20 minutes for the fish to absorb the flavors.
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Braised Fish
First, you place a pan or a pot on the stove, then add 1 tablespoon of cooking oil, heat the oil, and add minced garlic, frying until the garlic is fragrant and golden.
Next, you add the marinated eel to stir-fry quickly over medium heat for about 3 minutes until the fish firms up, then add to the pan 1 rice bowl of coconut water, 1 teaspoon of salt, and 2 tablespoons of fish sauce.
You braise the fish over low heat for about 20 – 25 minutes until the fish is cooked and absorbs the flavors, then add minced lemongrass and chili, and braise for another 5 minutes.
Finally, you adjust the seasoning to suit your family’s taste and then turn off the stove.
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Final Product
The braised eel with lemongrass and turmeric has a golden color and an incredibly attractive aroma that stimulates all the senses.
The fish is tender, sweet, infused with flavors, and fragrant with lemongrass. The braising liquid is rich in flavor, slightly spicy, served with fresh vegetables, and paired with hot rice, making it indescribably delicious.
How to choose fresh and delicious snakehead fish
- You should choose fish that have clear, bright eyes, bright red gills, and firm, elastic flesh.
- Fresh, delicious snakehead fish should have shiny colors, feel firm when pressed lightly, and should not have any internal fluids leaking out.
- Do not buy snakehead fish with cloudy eyes, dark red gills, mushy flesh when touched, or an unusual foul smell.
How to quickly clean snakehead fish without slime and odor
- Method 1: After cleaning the fish, cut it into pieces and soak it in rice water for 15 – 20 minutes. Then, remove the fish and rinse it with clean water.
- Method 2: You can use diluted salt water to soak the fish for about 5 – 10 minutes. Alternatively, you can rub a little salt all over the fish and then rinse it thoroughly with water.
- Method 3: Just squeeze lemon juice mixed with warm water, then soak the fish in it. After about 5 – 7 minutes, remove the fish and rinse it thoroughly with water.
Above is how to make the delicious and flavorful grilled snakehead fish with lemongrass and turmeric that will captivate you. Please make this dish for your loved ones right away, and I wish you success!
