The Secret to Perfectly Flaked, Moist, and Odor-Free Braised Fish

6 November, 2024

## Choosing Fresh Fish

When it comes to cooking fish, the freshness of your ingredients is key. Look for fish that are swimming and flipping vigorously. The body and scales should be intact, with clear and agile eyes, and bright red gills.

If you’re buying pre-cut fish, press your thumb into the flesh; if it’s resilient, it’s fresh. Fresh fish should also be free of any strange or pungent odors.

## Preparing the Fish

Proper preparation is essential to removing any causes of fishy odor. If you’ve purchased a whole fish, remove the guts, gills, and scales (you can ask the fishmonger to do this to save time). Don’t forget to scrape off the thin, dark membrane inside the belly, as this is a common source of fishy odor.

Next, wash the fish with salt and fresh lemon juice to remove any remaining blood, mucus, and dirt. Rub the salt and lemon juice both inside and outside the fish. Alternatively, you can use white wine and ginger, which also help remove mucus and neutralize any fishy smell.

You can also soak the fish in a mixture of rice water and salt, which is another effective way to eliminate the fishy odor.

If you accidentally rupture the fish’s gallbladder during preparation, rub the affected area with wine and let it sit for 2-3 minutes before rinsing with clean water. This will prevent the fish from tasting bitter.

## Marinating for Braised Fish

Marinating is a crucial step to enhance the flavor of braised fish.

For braised fish, marinating is essential to infuse flavor, firm up the flesh, and prevent the fish from falling apart during cooking. Aim to marinate the fish for at least 1-2 hours before braising.

The specific spices and seasonings used may vary depending on regional preferences and personal taste.

Typically, the basic spices include salt, fish sauce, seasoning powder, and a touch of sugar. To neutralize any fishy odor, you can add ginger and galangal. Some people also like to include minced garlic and onion, as well as black pepper.

So, there are two main groups of spices used for marinating braised fish: those that add flavor (salt, fish sauce, sugar, soy sauce, seasoning powder, MSG, etc.) and those that add aroma and neutralize fishy odors (onion, garlic, galangal, ginger, etc.).

You can also marinate the fish with fresh tea leaves or dried tea (black tea) to reduce the fishy smell.

Additionally, to give the fish a beautiful color, don’t forget to add some caramel sauce (or coloring syrup) to the marinade. If you don’t have store-bought coloring syrup, you can make your own by heating sugar until it turns golden brown, then adding water and stirring until dissolved. Allow the mixture to cool before using it for braising.

## Notes on Braising Fish

Along with the spices used for marinating, you can braise the fish with pork fat, pork belly, or pork cracklings, which add flavor and moisture to the dish. If you don’t have pork fat, a little cooking oil can be used instead, although the flavor won’t be quite as rich.

Braising the fish with tamarind, green banana, or bamboo shoots can also be delicious. These ingredients add a creamy texture and help reduce the fishy taste.

For an extra touch of flavor, try using coconut water instead of regular water when braising. Once the pot starts boiling, turn the heat down low and let the fish simmer to allow the flavors to infuse and the meat and bones to soften. Avoid turning the fish too much, as it may fall apart. Keep the lid on during braising to ensure even flavor distribution.

Braise the fish twice for softer bones, firmer flesh, and more flavorful results.

For the best results, consider braising the fish twice. After the first braise, turn off the heat and let the fish cool down. Just before serving, heat it up again and braise for a second time until the sauce thickens.

Finally, add some black pepper, fresh onion, and chili to enhance the flavor of the braised fish just before serving.