Steamed Fish with Beer
Ingredients
– 1 fresh tilapia
– A few shallots, ginger root.
– 30-50ml beer.
– Fresh chili, scallions for garnish.
– Marinade: 1 tablespoon fish sauce, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 tablespoon sugar, 1 teaspoon ground pepper.
Steamed Fish with Beer
Preparation
First, clean the tilapia by scaling, gutting, and scraping the black membrane inside. Rinse thoroughly.
Next, cut off the head and tail of the fish. Using a knife, carefully slice through the middle of the fish without cutting it into separate pieces.
Mix the marinade ingredients and pour it over the fish, massaging it both inside and out to ensure the flavors penetrate the fish.
Prepare a steaming tray and line the bottom with a layer of ginger and shallots.
Place the fish on top and arrange it attractively.
Add another layer of ginger matchsticks and sliced shallots on top of the fish.
Finally, pour 30-50ml of beer into the tray.
Place the tray in a steamer and steam the fish for about 20 minutes at 100 degrees Celsius.
Once cooked, garnish with scallions and fresh chili, and serve this delicious dish with your family and friends.
Good luck with preparing this mouthwatering steamed fish with beer!
Offal Stew
Ingredients
– 1 kg pork offal
– 2 lemongrass stalks
– 4-5 slices of galangal, thinly sliced
– 5 shallots
– 5 garlic cloves
– 2 fresh coconuts
– 150 ml coconut milk
– Vietnamese coriander
– Cleaning ingredients: flour, vinegar, salt, rice wine, ginger
– Marinade: seasoning powder, broth powder, beef stew seasoning, five-spice powder, sesame oil, Korean chili powder, turmeric powder
Offal Stew
Cooking Instructions
Step 1: Prepare the Pork Offal
– Start by rubbing the offal with flour, turning it inside out, and rinsing thoroughly.
– Boil a pot of water with a piece of smashed ginger, 1 tablespoon of vinegar, 1 tablespoon of rice wine, and 1 teaspoon of salt. Blanch the offal to remove any unpleasant odors, then rinse with clean water and set aside.
Step 2: Marinate
– Marinate the offal with 1 tablespoon of Korean chili powder (for a beautiful color), 1 teaspoon of five-spice powder, 1 teaspoon of beef stew seasoning, 1 tablespoon of sesame oil, 1 teaspoon of turmeric powder, 1 teaspoon of seasoning powder, 1 teaspoon of broth powder, 1/2 teaspoon of ground pepper, smashed and minced garlic and shallots, smashed and sliced lemongrass, and galangal slices. If you prefer it spicier, add a chili, and if you like it sweeter, add 1 tablespoon of sugar (optional, as the coconut already provides sweetness).
– Mix well and let it marinate for about 1 hour.
Step 3: Cook the Offal Stew
– Heat oil in a pot and fry the garlic until fragrant. Add the marinated offal and stir-fry until the meat is sealed.
– Pour in enough coconut water to cover the offal (or use plain water if preferred).
– Bring the stew to a boil, then reduce the heat to a gentle simmer, skimming any foam that rises to the surface for clearer broth.
– Continue simmering until the ingredients are tender, then remove the galangal and lemongrass. Add the coconut milk (do not add it at the beginning). Adjust the seasoning to taste, and simmer for about 1 hour for the best texture and flavor.
The final dish will have a tempting, thick yellow broth, with tender offal and crunchy stomach bits. All these flavors come together in a harmonious blend of savory, mildly sweet, and slightly spicy notes.
This stew is best enjoyed with bread or instant noodles, and don’t forget the Vietnamese coriander!
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