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Preparation
15 minutes
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Cooking
30 minutes
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Difficulty
Easy
If you’re tired of everyday dishes, why not change your family’s menu with the delicious and rich sour pickled fish below? Let’s get cooking with TasteVN and make this delicious dish for the whole family to enjoy!
Ingredients for Sour Pickled Fish Serves 4
Silver carp 500 gr Pickled mustard greens 150 gr (1 piece) Fermented soybeans 3 tablespoons (1/3 cup) Tomatoes 4 pieces Hot chili 3 pieces Turmeric 1 bulb (small) Fermented soybeans 3 tablespoons Cooking oil 1 tablespoon Common spices A little (sugar/ salt/ monosodium glutamate/ pepper/ seasoning powder)
How to choose fresh ingredients
How to choose fresh silver carp
- Fresh and good silver carp are best when still alive, so if possible, choose fish in this condition.
- Choose fish that are not scaleless, fresh, firm flesh, and have clear, protruding eyes.
- When selecting fish, check the gills; if they are still red, the fish is fresh, but if they are pale or dark, the fish is spoiled.
See details: How to choose fresh fish
How to choose delicious pickled vegetables (pickled mustard greens)
- Buy pickled vegetables from reputable places to ensure the best quality of the pickled vegetables.
- For packaged types, check the expiration date, ensure the packaging is intact, and observe that there is no mold or bubbles on the surface.
- It is advisable to choose pickled vegetables that are yellow to orange in color, as these pickled vegetables have just the right level of sourness for cooking. Pickled vegetables that are still green are due to insufficient fermentation time, and when eaten will be spicy, bitter, and not tasty.
- Additionally, you can make pickled vegetables at home to ensure quality.
How to prepare Braised Carp with Pickled Vegetables
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Prepare and marinate the fish
To clean and remove the fishy smell, after buying, cut off the head, fins, and tail, scrape off the scales, remove the entrails, and take off the blood vessels clinging to the fish’s spine. Then rinse thoroughly with water several times.
Put the fish in a bowl, marinate with 1 teaspoon of seasoning powder, and use chopsticks to mix evenly to let the fish absorb the flavor, marinate for about 15 minutes.
How to remove the fishy smell from carp
- You can rub with salt or wash the fish with cold water mixed with a little alcohol or vinegar.
- Continue to rinse the fish with clean water once more, then put it in a colander to drain.
- Alternatively, you can boil water until boiling and gently pour it over the fish, using a knife to scrape off the slime, which will help remove the sliminess and fishy smell.
See details: 7 tips to easily and effectively remove the fishy smell from fish
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Prepare other ingredients
To remove dirt and reduce the sourness and bitterness of the pickled mustard greens, soak them in water for about 1 – 2 hours, then rinse and drain. Use a knife to cut off the hard stem (if any) and then cut the greens into bite-sized pieces about 1 – 2 finger widths thick.
Wash the tomatoes and cut them into wedges. Chop the chili peppers finely. Peel the turmeric, mash it, then add 200ml of water and stir well.
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Fish Stewing
Layer the ingredients in the pot in the following order: 1 layer of pickled mustard greens, 1 layer of tomatoes, 1 layer of fish. Repeat this step until all the prepared ingredients are used up. Then, add all of the ground turmeric water and 1 tablespoon of cooking oil into the pot.
Tip: Alternating the ingredients in this way helps them absorb the seasoning more evenly.
Place the pot on the stove, cover it, and start stewing on high heat until the water begins to boil.
When the water boils, reduce the heat and continue to stew for another 10 – 15 minutes, until the water reduces and thickens.
Finally, sprinkle a little ground pepper, adjust the seasoning to taste, and it’s done.
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Final Product
Hot and fragrant stewed carp with pickled mustard greens is extremely suitable for chilly days. When eating, you can feel the softness and richness of the carp meat, the crunchiness of the pickled mustard greens combined with the sweet and sour, rich stew sauce. This dish should be served hot with rice, it will be very delicious.
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I hope the dish sour pickled carp will bring a flavorful, appealing meal to your family. Wish you success in preparing it!
*Source of the recipe and images from the YouTube channel COUNTRYSIDE CUISINE
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Preparation
30 minutes
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Cooking
30 minutes
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Difficulty
Easy
Stewed dishes often appear on family meals, with rich flavors and a bowl of hot rice that makes you crave it just by thinking about it. Today, let’s get cooking with this simple ginger stewed carp recipe!
Ingredients for Ginger Stewed Carp Serves 5
Carp 1 kg (about 10 fish) Ginger 1 bulb Turmeric 1 piece (about 2 finger lengths) Chili 3 pieces Lemongrass 2 stalks Soy sauce 1 tablespoon (dark soy sauce) Fermented soybean paste 2 tablespoons Cooking oil 1 tablespoon Seasoning powder 1 teaspoon Common spices a little (sugar/ monosodium glutamate/ pepper)
How to choose fresh and delicious carp
- Fresh and delicious carp are best when still alive, so if possible, choose fish in this condition.
- Choose fish that do not have scales peeling off, are fresh, with firm flesh that is not mushy, and the eyes are clear and bulging.
- When selecting fish, check the gills; if they are still red, the fish is fresh, but if they are pale or dark, the fish has gone bad.
See details: How to choose fresh fish
How to prepare Braised Carp with Galangal
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Prepare and marinate the fish
To clean and eliminate the fishy smell, remove the fins, head, scrape off the scales, and take away any blood vessels attached to the fish’s spine. Then rinse thoroughly with water several times.
Place the fish in a bowl, marinate with 1 teaspoon of seasoning powder, and use chopsticks to mix well so that the fish absorbs the flavor, marinating for about 15 minutes.
Effective ways to eliminate fishy smell
- Using salt: Add a little salt to diluted water, soak the fish for about 15 minutes, then rinse thoroughly with water.
- Using rice water: Soaking fish in rice water also helps effectively eliminate the fishy smell.
- Using alcohol: Soak the fish in water containing a little alcohol or lemon juice for about 15 – 20 minutes, then rinse clean.
See details: 7 tips to easily and effectively eliminate fishy smell
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Prepare other ingredients
Wash the ingredients clean, peel the galangal and turmeric, then slice them.
Slice the lemongrass thinly at the base, and cut the top part into pieces about 2 finger lengths, and slice the chili.
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Arrange ingredients in the pot
Place half of the galangal, lemongrass, and turmeric at the bottom of the pot, then arrange the fish on top and add the remaining half of the galangal, lemongrass, and turmeric on the fish’s surface.
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Prepare the braising sauce
Add 100ml of water, 1 tablespoon of sugar, 1 tablespoon of soy sauce, 2 tablespoons of fermented soybean paste, 1/2 teaspoon of monosodium glutamate, and a bit of pepper into a bowl and mix well until the ingredients dissolve.
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Cooking Fish
Pour the prepared sauce into the fish pot along with 1 tablespoon of cooking oil, then place the pot on the stove and start cooking over low heat.
Cook for about 15 minutes, the fish sauce will thicken; you can adjust the seasoning to taste before turning off the heat.
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Final Product
The braised carp dish with ginger is fragrant with lemongrass and turmeric, giving the fish a golden color along with a rich, savory flavor that will definitely make you unable to stop eating!
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Hope the dish braised silver carp with galangal will bring a flavorful and appealing meal to your family. Wishing you success in your cooking!
*Source for the recipe and images from the YouTube channel: RURAL CUISINE.