Explore

The Ultimate Guide to Cooking Fish Till Bone-Soft, Yet Meat-Firm: A Culinary Delight to Savour.

Fish stew is a beloved and quintessential Vietnamese dish.

10 September, 2024

How to Choose and Cook Delicious Braised Fish

Fish can be prepared in numerous delectable ways, including steaming, frying, sautéing, braising, hot pot dipping, and making porridge. However, braised fish remains the most familiar and popular dish among Vietnamese.

Each region has its unique ingredients and braising style, creating distinctive flavors. Regardless of the varying methods, a well-braised fish should have tender yet firm flesh, without disintegrating, and bones that are soft enough to chew.

Ingredients

1 carp or catfish weighing approximately 1kg

200g pork belly

Vegetables and spices: chili, galangal, onion, lemongrass

Seasonings: fish sauce, salt, sugar, soy sauce, seasoning powder, caramel sauce

Instructions

Step 1: Prepare the ingredients

Clean the fish: Remove the scales, fins, gills, internal organs, and the black membrane inside the belly. Cut the fish into bite-sized pieces. To eliminate any fishy odor and mucus, rub salt crystals all over the fish, especially the skin.

Alternatively, you can use a mixture of white rum, ginger, lemon, or vinegar to scrub the fish. Afterward, rinse it with clean water; preferably, use rice washing water. Let the fish air dry.

Prepare the meat and vegetables: Rinse the pork belly and cut it into square pieces similar to those used for meat braising. Clean the vegetables and spices, crush them slightly, and then chop them finely.

Step 2: Marinate the fish

This step is crucial to ensuring a flavorful and tasty dish. The marinade recipe includes 3 tablespoons of fish sauce, 2 teaspoons of seasoning powder, 1 teaspoon each of sugar, soy sauce, caramel sauce, and oil, a pinch of pepper, and sliced chilies. These quantities are for 1kg of fish; adjust the amounts accordingly if using more fish.

It is recommended to marinate the fish for 2 hours to allow the flavors to penetrate evenly. If you’re short on time, marinate for at least 30 minutes. You can also add fresh tea leaves or used tea grounds to neutralize any fishy smell and enhance the flavor.

Step 3: Braise the fish

Arrange the ingredients and bring to a boil: To prevent the fish from sticking to the pot, line the bottom with sliced galangal and lemongrass (or substitute with sugarcane for a natural sweet taste). Place the fish and meat on top, and scatter the onion, galangal, and lemongrass between the layers of meat and fish.

Pour hot water into the pot until it barely covers the fish. Bring it to a boil over high heat, then reduce the heat. Adjust the seasoning if needed, and simmer for 30 minutes on low heat. If there’s still a lot of water in the pot, continue cooking until it reduces.

Braise the fish a second time: To ensure tender fish with soft bones, braise the fish twice. During the first braise, let the water reduce almost completely, then add more hot water to just cover the fish, and continue cooking until the water reduces again. The fish meat will become soft and melt-in-your-mouth, and the bones will be edible as well.

Avoid flipping or stirring the fish during the braising process to prevent breaking it into pieces. Once the fish is cooked, let it cool slightly before gently lifting it out of the pot using a spoon and chopsticks to ensure you get the entire piece.

Frequently asked questions

This cooking technique is unique as it aims to achieve a delicate balance between tender bone and firm meat, creating a delightful texture contrast that enhances the overall dining experience.

The key lies in controlling the heat and cooking time. Searing the fish initially at high heat helps seal in moisture and creates a crispy exterior. Then, by reducing the heat and cooking slowly, the bones soften while the meat retains its firmness.

Aside from the unique texture, this cooking method locks in the natural juices and flavors of the fish, resulting in a dish that is both tasty and nutritious. The soft bones also become edible, providing an excellent source of calcium.

Yes, firmer-fleshed fish like snapper, sea bass, and salmon hold up well to this cooking technique. They have a higher fat content that keeps the meat moist and flavorful during the extended cooking time.

The delicate flavors of the fish pair well with light, tangy sauces or citrus-based dressings. Serving it with a side of roasted vegetables or a fresh salad can create a well-rounded and nutritious meal.