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 vigorously, with intact scales and no signs of damage. The eyes should be clear and bright, and the gills a vibrant red.

If you’re buying pre-cut fish, press your finger into the flesh—it should be firm and spring back. Fresh fish should also be free of any strange or pungent odors.

## Preparing the Fish

Proper preparation is essential to removing any sources of fishiness. 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 away 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, slime, and dirt. Rub the salt and lemon all over the inside and outside of the fish. Alternatively, you can use white wine and ginger, which also help remove slime and neutralize any fishy smell.

Another effective method is to soak the fish in water mixed with rice washing and salt.

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, it’s important to marinate the fish with spices to add flavor, firm up the flesh, and prevent it from falling apart during cooking. Aim to marinate the fish for at least 1-2 hours before braising.

The specific spices used can vary depending on regional preferences and personal taste. Typically, the basic spices include salt, fish sauce, seasoning powder, and a touch of sugar. To further neutralize any fishy odor, you can add ginger and galangal. Some people also like to include minced garlic, onion, and black pepper in their marinade.

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

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

Additionally, don’t forget to add a little caramel sauce to give the fish a beautiful color. If you don’t have store-bought caramel sauce, you can make your own by heating sugar until it turns golden brown, then adding water and stirring until dissolved. Let the caramel sauce cool down before using it to braise the fish.

## Notes on Braising

Along with the spices used for marinating, you can braise the fish with pork fat, pork belly, or pork cracklings to add flavor and prevent the dish from drying out. If you don’t have pork fat, a little cooking oil will also work, although pork fat adds a superior aroma and flavor.

Braising the fish with tamarind, green banana, or bamboo shoots is also delicious. These ingredients add a creamy texture and help reduce any fishiness.

For an extra touch of flavor, use coconut water instead of plain water when braising. Once the pot starts boiling, turn the heat down to low and let the fish simmer to absorb the spices and become tender. Avoid turning the fish too much, as it may fall apart. Keep the lid on during braising to ensure even spice infusion.

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

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.