Preparing Fish Before Braising
Purchase fresh fish with clear eyes, pink gills, and firm flesh. Ideally, choose fish that are still swimming vigorously.
Once you’ve purchased your fish, clean and scale it, removing the gills and intestines, and scraping away any black membrane from the belly.
To neutralize the fishy odor, rinse the fish with rice washing water, an effective odor remover. Alternatively, rub the fish inside and out with a mixture of lemon and salt to eliminate slime and odor.
Another method is to wash the fish with a mixture of chopped ginger and rice wine, which also effectively neutralizes the fishy smell.
Thoroughly prepare the fish to eliminate any fishy odor before braising.
Tips for Firmer Fish Flesh
Before braising, you can pan-fry the fish to firm up the flesh. This creates a protective barrier that prevents the fish from falling apart during braising.
Alternatively, pour hot water (70-80°C) over the entire fish and let it drain. The hot water tightens the flesh and reduces odor.
Depending on your preference, you can choose to pan-fry or blanch the fish before braising, or proceed directly to braising without this step.
Marinating the Fish
It’s important to marinate the fish with various spices before braising.
Marinating is a crucial step to enhance the flavor of the braised fish. Spices used can vary depending on regional preferences. Some people use a combination of galangal, ginger, and fish sauce, while others prefer a mix of onions, garlic, chili, and pepper. To enhance the color of the dish, add a little caramel sauce (made from sugar or coconut water), molasses, or annatto seed extract.
For a unique twist, substitute condensed milk for sugar. This adds sweetness and a creamy, fragrant dimension to the dish while keeping it from tasting fishy.
Let the fish marinate for about 1-2 hours to absorb the flavors before braising.
Additional Ingredients for Braising
To enhance the flavor of the braised fish, consider adding some extra ingredients.
Braise the fish with a small amount of pork belly or back fat. The pork fat adds richness and prevents the fish from drying out.
Line the bottom of the pot with sliced galangal and crushed lemongrass, then place the fish on top. This not only prevents the fish from burning but also infuses it with a delightful fragrance. You can also add fresh tea leaves, which help neutralize any fishy odor.
Braising the fish with fresh sugarcane, green plum, or bamboo shoots is another delicious option that reduces the fishy smell.
Tips for Quick Braising and Neutralizing Odor
After arranging the fish in the pot, pour in the marinade and add hot water until it barely covers the fish. Never use cold water, as it will make the fish smell fishy.
Place the pot on high heat until the water boils, then reduce to low heat to maintain a gentle simmer. Braised fish requires slow cooking to allow the flavors to penetrate and tenderize the fish.
For the best results, braise the fish in two stages. After the first braise of about 30 minutes, turn off the heat and let the pot stand, covered, until the fish cools down.
For the best results, braise the fish in two stages.
When you’re ready to eat, braise the fish a second time. Continue cooking until the liquid has almost completely reduced.
If you prefer very tender fish with soft bones, you can braise it a third time. To prevent the fish from falling apart, avoid turning or flipping it during the braising process. Once the fish is cooked, uncover the pot and let it cool slightly before serving to prevent breakage.
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