“The Secret Ingredient to Take Your Fish Dish to the Next Level: A Simple Trick to Eliminate Any Fishy Odor”

Fish Preparation

When you buy fresh fish, the first step is to clean and remove the fishy smell. To do this, you can add a little salt to the fish, let it sit for a few minutes, and then clean it. This helps to remove the slime and any unpleasant odors.

Additionally, when cleaning the fish, it’s important to remove the gills and the black membrane inside the belly, as these can contribute to a stronger fishy smell. After rinsing the fish, use a knife to make a horizontal incision about 1cm away from the head and body. You will see a white thread-like vein; slowly pull it out from both sides of the incision. This will help reduce the fishy smell significantly.

Note: For slippery fish like basa, snakehead, catfish, or eel, boil some hot water and pour it over the fish before scraping off the slime. This ensures a clean fish without the fishy smell.

Soaking the fish in rice water for 10-15 minutes is another effective method to reduce the fishy odor.

Marinating the Fish

For a delicious fish stew, it’s important not to overuse complex seasonings. After cleaning the fish, cut it into pieces and place them in a large bowl. Then, add some good fish sauce, Bần sauce, seasoning powder or salt, and chopped shallots (optional) and marinate for about 2 hours to allow the flavors to penetrate the fish. Marinating also helps to firm up the fish and enhance its aroma. If you’re short on time, 50 minutes will suffice.

What Ingredients to Use for Stewing the Fish?

Using homemade caramel sauce will make the fish stew sweeter and more fragrant. To make the fish meat softer and richer, add a small amount of pork belly to the stew. This simple addition will elevate the flavor of your fish stew.

If you choose not to add pork belly, you can substitute a small amount of cooking oil or lard to prevent the fish from drying out and to add a savory touch.

When stewing, place the fish and accompanying ingredients in a pot. Remember to layer the fish with sliced galangal, or pork belly.

Pour in the caramel sauce, and if it doesn’t cover the fish, add some warm water and bring it to a boil over high heat.

During the stewing process, add a spoonful of pure fish sauce. Pure fish sauce is known for its strong aroma and flavor, and it is often used to combat fishy odors. It can also be used to wash and remove the odor from pork intestines. Moreover, pure fish sauce helps to tenderize the fish meat and enhance its flavor.

After bringing the stew to a boil, cover the pot, reduce the heat, and simmer for about 40-45 minutes until the fish is cooked and tender.

Note: If you need to add more liquid during the stewing process, only use hot water, as cold water can make the fish smell fishy again. Toward the end of the cooking time, you can add chili peppers, black pepper, or green onions according to your taste preferences.

If you prefer a twice-cooked fish stew, let the stew rest after the initial cooking time, and then reheat it before serving.

Good luck, and happy cooking!