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The Secret to Odorless, Flaky, and Flavorful Fish: A Tasty Treat

Here's how to prepare a delicious, non-fishy tasting fish broth that will keep the snakehead fish intact.

10 September, 2024

Braised fish is a popular dish in Vietnamese family meals. Every person and every household has their own unique braising techniques. The following article will guide you on how to braise fish to achieve a delicious and authentic flavor.

Braising Fish with Fresh Tea Leaves

Many people struggle with the fishy smell when braising, which can diminish the appeal of the dish. To effectively eliminate this odor, use fresh tea leaves. Not only do they neutralize the fishy scent, but the tea leaf infusion also helps firm up the fish meat.

Tea Leaves are Excellent for Removing Fishy Odor

Additionally, pay attention to the fish preparation. It is recommended to rub the fish with coarse salt, focusing on the skin and belly, and then rinse thoroughly.

When cleaning the fish, remove the fins and the black membrane inside the belly. For slippery-skinned fish like basa, snakehead, catfish, or eel, pour hot water (70-80°C) over them and then scrape off the slime. This will ensure the fish is clean and free from any fishy smell.

Alternatively, you can soak the fish in rice water for about 10-15 minutes to reduce the fishy odor.

Marinating Fish to Eliminate Fishy Smell and Enhance Flavor

To ensure the braised fish is tasty and free from fishiness, marinate it before cooking, but avoid using excessive spices that might overpower the natural flavor of the fish.

After cleaning and cutting the fish into sections, place it in a pot. Add half a teaspoon of good-quality fish sauce, a pinch of seasoning powder or salt, and some finely chopped shallots and sliced lemongrass (optional). Let the fish marinate for about 1-2 hours to absorb the flavors. Marinating also helps firm up the fish meat.

Marinating Fish to Enhance Flavor and Freshness

Tips for Choosing Fresh and Delicious Fish

Start by examining the eyes of the fish. Fresh fish will have bright, clear eyes with a greenish-black color and a lively appearance. The eyes should not be cloudy or bulging.

The tail of the fish should be full and not bent or deformed. The skin should be smooth and free from any flaking or bleeding.

When gently pressing on the fish meat, it should spring back quickly to its original shape without any indentations.

Fresh fish will sink in water and not float or turn belly-up.

Braising Fish to Perfection

The ingredients for braising the fish are as follows:

– 1 kg of mackerel, snakehead, or basa, or any fish of your choice

– Good-quality fish sauce

– 1 teaspoon of ground pepper, 2 teaspoons of molasses, 1 teaspoon of seasoning powder, 2 teaspoons of sugar

– A few chilies, 1 teaspoon of minced garlic, 1 teaspoon of minced shallots

– A few lemongrass stalks, sliced

– A handful of fresh tea leaves, boiled to make an infusion.

Place a pot on the stove and heat it up. Add a teaspoon of cooking oil and a teaspoon of sugar, cooking over low heat until the sugar turns a caramel color. Then, add the shallots and garlic, sautéing until fragrant, followed by a teaspoon of fish sauce. For braised fish, it is best to use pure fish sauce to neutralize any unpleasant odors and tenderize the fish meat, enhancing its flavor.

Turn the heat down to the lowest setting to prevent burning the shallots and garlic. Arrange the fish in the pot, adding a touch more fish sauce and enough tea leaf infusion to just cover the fish. Then, season with half a teaspoon of seasoning powder, 1 teaspoon of ground pepper, 2 teaspoons of sugar, and 2 teaspoons of molasses. Top with whole chilies and shallots, peeled but left whole.

Braise over high heat until the liquid has mostly evaporated, then turn off the heat and let it sit for about 1-2 hours. Afterward, braise again over low heat until the sauce thickens and becomes sticky.

Frequently asked questions

The ‘fishy’ smell and taste is a result of a compound called Trimethylamine (TMA). TMA is produced when bacteria breaks down Trimethylamine Oxide (TMAO), a compound found in high levels in marine fish. When fish dies, bacteria starts to break down TMAO, producing TMA, which is responsible for the distinctive odor and taste.

There are several ways to reduce the fishy smell and taste. Firstly, choose fresh fish as it has lower levels of TMA. Also, look for fish that has been treated with citric acid or ascorbic acid, which helps to inhibit the formation of TMA. Finally, prepare the fish properly by removing the blood and guts, and soaking it in milk, lemon juice, or vinegar, which can help neutralize the TMA.

To cook odorless and flaky fish, first marinate the fish in a mixture of lemon juice, salt, and pepper. This helps to draw out the moisture and tenderize the fish. Then, coat the fish with a layer of cornstarch or flour, which will help to create a crispy texture when fried. Finally, fry the fish in hot oil until golden brown, ensuring a flaky and delicious result.

To enhance the flavor of fish, consider using a variety of spices and herbs such as paprika, thyme, dill, or rosemary. Marinating the fish in a mixture of olive oil, lemon juice, and spices can also add moisture and taste. Additionally, try cooking the fish in a flavorful liquid, such as wine, broth, or tomato sauce, to infuse it with extra flavor.

Yes, proper storage is crucial to maintaining the quality of fish. Wrap the fish tightly in plastic wrap or store it in an airtight container to prevent odor transfer. Store it in the coldest part of your fridge, and consume it within two days, or freeze it for later use. Thaw frozen fish gradually in the refrigerator, and ensure it’s cooked properly before consuming.