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Preparation
15 minutes
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Cooking
30 minutes
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Difficulty
Easy
It may sound strange, but dishes made from fish stomachs are very delicious and incredibly rice-consuming. Today, TasteVN will introduce you to the dish of fish stomachs stewed in coconut water. Let’s get cooking to make this delicious stew!
Ingredients for Fish Stomach Stewed in Coconut Water Serves 3 people
Basa fish stomach 200 gr Fresh coconut 1 fruit Garlic 2 cloves Chili 1 fruit Ginger 1 piece Chili sauce 1/2 tablespoon Roasted peanuts a little Vinegar a little Cooking oil 2 tablespoons Common seasoning a little (Pepper / sugar / monosodium glutamate / seasoning powder / salt)
How to Choose Fresh Fish Stomachs
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You should buy fish stomachs at reputable supermarkets, food stalls, or large stores that have a bright red color and no foul smell.
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Avoid buying fish stomachs sold at markets because those exposed to room temperature can become soft and start to decompose, showing a gray or white color.
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Limit purchasing frozen products as they will diminish the flavor of the dish.
How to Prepare Fish Stomach Stewed in Coconut Water
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Prepare the Ingredients
Ginger washed, peeled, and sliced thinly.
Garlic peeled and minced. Chili washed and then minced.
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Prepare the Fish Stomach
After buying the fish stomach, soak it in salt water and vinegar (or lemon) for about 15 minutes, then use your hands to squeeze it evenly to clean the slime, then rinse well with water and let it drain.
Place a pot on the stove, turn on medium heat, add 500ml of water, sliced ginger, and bring to a boil. When the water boils, add the fish stomach and blanch for 1-2 minutes, then remove and let it drain.
Tip: If you want the stomach to maintain its crispness, after blanching in boiling water, immediately place it into a bowl of ice water and soak for about 5 minutes, then remove and let it drain.
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Marinate fish stomach
Marinate the fish stomach with 1/2 tablespoon of sugar, 1/2 teaspoon of monosodium glutamate, 1 teaspoon of seasoning powder, 1 teaspoon of salt, 1/2 teaspoon of pepper, chili, and 1/2 of the minced garlic along with 1/2 tablespoon of chili sauce, mix well and let it marinate for 15 – 20 minutes.
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Cook the dish
Place a pan on the stove, turn on medium heat, and add 2 tablespoons of cooking oil to the pan. Wait for the oil to heat, then add the remaining garlic and sauté until fragrant. After that, add the marinated fish stomach and stir-fry for 1 – 2 minutes.
Next, add the coconut water and bring to a boil. When the water in the pot boils, reduce the heat, stir continuously until the water has evaporated and the stomach has a brown color, then turn off the heat and sprinkle peanuts on top.
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Final Product
The coconut braised fish belly has an appealing reddish-brown color, rich flavor, and creamy peanuts, making it very rice-friendly. This dish is best served with bread or fried noodles along with some fresh vegetables for an even more delicious taste!
See more:
Above is the guide to cooking coconut braised fish belly, which is flavorful and very rice-friendly. Be sure to add it to your cooking notebook to diversify your meals. Wishing you success!
* Refer to images and recipes from the YouTube channel: Delicious dishes every day HTP
