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Preparation
20 minutes
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Cooking
1 hour
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Difficulty
Medium
Ingredients for Tuna Fish Floss Serves 4 people
Tuna 500 gr Ginger 3 bulbs Lemongrass 3 stalks Garlic 1 tablespoon (minced) MSG 1 teaspoon Fish sauce 1 tablespoon Cooking oil 2 tablespoons
How to choose fresh and delicious ocean tuna
- You should choose fish with clear, bright eyes, with the pupil visible inside, and the eyes slightly sunken rather than bulging out.
- The gills should be bright red, the flesh should have good elasticity, and the tuna meat should be a deep red color; the darker the color, the fresher it is.
- Avoid choosing fish with cloudy eyes, mushy flesh, dark red gills, and meat that is no longer fresh.
For frozen tuna
- You should choose packages that are well-sealed, with complete information, origin, and expiration date.
- Avoid selecting pieces of fish with a thick layer of ice on the surface, as they have often been frozen for too long, which will reduce the quality of the meat.
- The freshest fish is best consumed within 1 month from the date of capture.
See details: How to choose fresh ocean tuna
Tools needed
How to prepare Tuna Floss
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Prepare the tuna
Clean the purchased tuna, rub it with salt, then rinse it with clean water and let it drain. Use a knife to cut the fish into small pieces.
How to remove the fishy smell from tuna
- Rice washing water is effective in removing the fishy smell; you just need to soak the tuna in it for about 10 – 15 minutes.
- You can also use water mixed with a little vinegar or lemon juice, soak the pieces of fish for about 5 minutes, and then rinse with water.
See details: 7 tips to easily remove the fishy smell from fish
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Prepare other ingredients
After removing the old leaves from the lemongrass, use a knife to crush and cut it into pieces about the length of a finger.
Peel the ginger, slice it thinly, and take half of the ginger to chop finely.
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Steaming Fish
Marinate the tuna with 1 tablespoon of fish sauce, 1 teaspoon of monosodium glutamate, and add all the minced ginger. Use your hands to evenly spread the seasoning on each piece of fish, allowing the fish to absorb the flavors thoroughly.
Tip:
- Depending on your family’s taste, you can adjust the amount of seasoning accordingly.
- You can marinate the fish for about 15 minutes to help it absorb the flavors better.
- Ginger effectively reduces the fishy smell in tuna, but do not marinate with too much ginger to avoid making the fish taste bitter.
Bring a pot of water to a boil, adding all the remaining lemongrass and ginger into the pot. Place the steamer basket into the pot and put the fish on top, turn on the heat and steam for about 15 – 20 minutes. Check to see if the fish is cooked, then remove it to a plate.
Tip: You can use chopsticks to poke into the piece of fish; if the meat is no longer bright red and is white, it is done.
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Shredding Fish
Use your hands to finely break up the tuna meat, as the fish has been steamed until soft, making it very easy to shred. While breaking it up, continue to knead evenly until the tuna meat is as fluffy as desired.
Quick ways to shred tuna meat:
- Method 1: To shred the tuna meat, you can place the steamed fish into a mortar and pound it evenly until the meat is finely shredded.
- Method 2: You can also use a blender to shred the tuna meat by adding small portions of tuna into the blender, pulsing repeatedly until the meat is evenly shredded.
- Method 3: You just need to lightly pound the tuna meat in the mortar about 2 – 3 times, then transfer all the pounded fish into a dough mixer, mixing until you achieve the desired fluffiness.
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Making Tuna Floss
Place a pan on the stove, heat 2 tablespoons of cooking oil to sauté 1 tablespoon of minced garlic until fragrant.
When the garlic turns golden and aromatic, add all the tuna into the pan, stirring continuously over medium-low heat for about 30 minutes. Stir until the fish meat is firm, fluffy, and has a desired golden color, adjust the seasoning to taste before turning off the heat.
Tip:
- You can stir-fry the fish until it becomes firm, and when it starts to dry out, turn off the heat. Place the tuna meat in a sieve and gently rub it to help the floss become fluffier and smoother when finished.
- You can use an oven to make floss, spread the finely mashed tuna on a baking tray. Dry it for about 15 – 20 minutes at a temperature of 100 degrees Celsius. Check to see if the floss is dry and golden.
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Final Product
The finished tuna floss has a wonderful aroma, extremely appealing with an irresistible eye-catching appearance. Each strand of floss is fluffy, soft, and beautifully golden, and when eaten, you will taste the natural sweetness of the ocean tuna, mixed with the rich flavors of the well-seasoned spices.
You can enjoy the floss with white rice, bread, or plain porridge, or use it as a snack which is also very suitable!
How to store and shelf life of tuna floss
- You can store tuna floss by waiting until it cools completely, then placing it in an airtight container, keeping it in a cool place away from direct sunlight or excessive humidity.
- You can also put it in a container and place it in the refrigerator refrigerator for later use.
- With the above methods, you can keep the fluffy tuna floss delicious for about 2 – 3 months.
See more
With just a few very simple steps, you can make the enticing tuna floss already. Wish you success with your own delicious dish!
*Refer to images and recipes from the YouTube channel: Bếp Cô Tấm
