Braised fish is a traditional dish in many Vietnamese family meals. However, it is not easy to make braised fish that not only tastes delicious but also eliminates the fishy smell and results in firm and tender meat.
In addition to familiar ingredients such as ginger, galangal, and fish sauce, an unusual but effective ingredient to neutralize the fishy smell is green tea leaves.
The Benefits of Green Tea Leaves in Braising Fish
The fishy smell mainly comes from trimethylamine, a compound more prevalent in seawater fish than freshwater fish, which is why seawater fish often have a stronger fishy odor. Green tea leaves contain tannin, well-known for its odor-neutralizing ability, especially for fishy smells. Thus, using green tea leaves in braised fish significantly reduces this unpleasant smell and simultaneously firms up the fish meat.
Braised Fish
Below is a recipe for braised fish with green tea leaves that will help you create a flavorful, delicious, and appetizing dish:
Ingredients:
Basa fish (or fish of your choice): 300 grams
Galangal: 2 roots
Lemongrass: 2-3 stalks
Green tea leaves: 1 handful
Bird’s eye chilies: 3-4
Scallions: 2-3 stalks
Seasonings: Fish sauce, salt, MSG, ground black pepper, and caramel coloring
White rice wine: 300ml
Instructions:
Step 1: Prepare the Ingredients
Clean the fish with regular water, then use white rice wine to rinse it again to neutralize the fishy smell. Finally, rinse the fish with water one last time and pat it dry with paper towels. After the fish is dry, marinate it with 3 tablespoons of caramel coloring, 1 teaspoon of fish sauce, 1 teaspoon of MSG, and 1 teaspoon of ground black pepper. Let the fish absorb the seasonings for about 20 minutes.
Prepare the green tea leaves: Wash the tea leaves and drain them well.
Prepare the other ingredients: Rinse the chilies and leave them whole or slice them. Wash the scallions, remove the roots, and chop them finely. Peel and thinly slice the galangal. Wash the lemongrass, bruise it, and cut it into sections.
Step 2: Braise the Fish
Arrange the ingredients: First, line the bottom of the pot with the sliced galangal, then add the lemongrass and green tea leaves. Place the marinated fish on top and pour in the caramel coloring used earlier.
First braise: Turn on the heat to low and braise the fish for about 2-3 minutes until the meat firms up.
Add water and seasonings: After the fish has firmed up, pour in 300ml of boiling water (note: use boiling water to prevent the fish from tasting fishy). Add the bird’s eye chilies, then season with 2 teaspoons of salt, 1 tablespoon of fish sauce, and 1 teaspoon of ground black pepper.
Second braise: Cover the pot and continue braising for about 15-20 minutes. If the water evaporates during this process, you can add more boiling water. Maintain low heat to ensure even cooking and prevent the fish from drying out.
Step 3: Finish the Dish
Taste and adjust seasonings: After the fish is tender, taste it and adjust the seasonings to your preference. If needed, add a little more salt or fish sauce.
Garnish and serve: Once the fish is braised to your liking, sprinkle the chopped scallions on top, then turn off the heat and serve.
Hopefully, with this recipe, you can prepare a tasty and appealing braised fish dish for your family. Good luck!
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