Braised fish is an indispensable traditional dish in Vietnamese meals. However, preparing the fish to be both flavorful and free of any fishy odor, while keeping the meat tender, is no easy task.
In addition to using common spices such as ginger, galangal, and fish sauce, incorporating tea leaves (green tea) into the cooking process can effectively eliminate the fishy smell. Tea leaves not only help remove the odor but also improve the elasticity of the fish meat.
The characteristic fishy odor in fish is a result of the presence of trimethylamine, NH(CH3)3, in their bodies. Marine fish tend to contain higher levels of trimethylamine than freshwater fish, which explains their stronger fishy smell.
Tannin, a natural component found in tea leaves, is known for its unique deodorizing ability. Therefore, using green tea leaves, with their active compounds well preserved, can enhance the removal of unwanted odors, including the fishy smell.
Green Tea Leaves Help Eliminate Fishy Odor
Below is a detailed guide to help you prepare a flavorful and appetizing pot of braised fish that will surely enhance your dining experience.
Ingredients:
– Basa fish: 300 grams
– Galangal: 2 roots, sliced thinly
– Lemongrass: 2-3 stalks, bruised and cut into sections
– Green tea leaves: 1 handful, cleaned
– Bird’s eye chilies: 3-4, adjustable to taste
– Scallions: 2-3 stalks, chopped
– Necessary seasonings: Use dedicated fish sauce, fish sauce, salt, seasoning powder, and ground pepper to taste
– White wine: 300ml, used to remove the fishy odor
The Braised Fish Dish is Enhanced by Green Tea Leaves
Instructions
Preparation
Clean the fish by rinsing it under running water, then use white wine to rinse it again to neutralize any fishy odor. Finally, rinse the fish with clean water and pat it dry with paper towels. Next, marinate the fish with 3 tablespoons of fish sauce, 1 teaspoon of fish sauce, 1 teaspoon of seasoning powder, and 1 teaspoon of ground pepper. While the fish absorbs the flavors, prepare the vegetables: rinse the tea leaves and pat them dry, clean the chilies and leave them whole or slice them as desired, trim and chop the scallions, peel and thinly slice the galangal, and finally, rinse the lemongrass, bruise it, and cut it into sections.
Braising the Fish
Place the galangal slices at the bottom of the pot, then add the lemongrass sections and green tea leaves. Next, arrange the marinated fish pieces on top of the galangal and lemongrass layer. Pour the fish sauce used for marinating into the pot. Braise the fish over low heat for 2-3 minutes until the meat firms up. Then, add 300ml of boiling water to the pot and drop in the chilies. Using boiling water helps eliminate any fishy odor.
Add 2 teaspoons of salt, 1 tablespoon of fish sauce, and 1 teaspoon of ground pepper to the pot. Continue braising for 15 minutes to allow the flavors to infuse. Once the seasoning suits your taste, sprinkle the chopped scallions on top and serve the braised fish, ready to be enjoyed.
Green Tea Leaves in This Recipe Not Only Reduce the Fishy Odor but Also Enhance the Flavor, Making the Fish Meat Softer and Richer
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