Braised fish is a beloved dish by many. Tender, flavorful braised fish paired with steamed rice creates an irresistible combination. When braising fish at home, everyone has their own secret technique to achieve perfectly tender yet firm fish that’s not falling apart or pungent.
Below is a compilation of tips and tricks to help you master the art of braising fish and create a delectable dish.
Selecting Fresh Fish
Choosing the right fish is an extremely important step in determining the quality of the dish. Opt for the freshest fish, preferably recently caught. This type of fish is not only sweeter and firmer, but it also has a less pungent smell. Look for fish with bright, clear eyes, and intact scales, fins, and skin. The flesh should be smooth and free from scratches or any signs of damage. When pressed, the flesh should feel firm and spring back quickly.
For red snapper, look for a reddish-pink hue in the gills. If choosing a live fish, select one that swims vigorously.
Fresh fish naturally has a mild, non-offensive odor. The longer the fish sits, the more pungent it becomes. Avoid fish with a strong, unpleasant odor or a mushy texture, as these are signs of spoilage.
Fish Preparation
Once you’ve selected the freshest fish, it’s time to prepare it to eliminate any fishy odor. Remove the fins, scales, gills, and intestines, and clean the dark membrane inside the belly thoroughly.
Wash the fish with rice water to get rid of any slime and reduce the fishy smell. Alternatively, you can rub the fish with salt to remove slime and neutralize odors. Rinse the fish with diluted saltwater to eliminate any remaining blood and further reduce the fishy scent.
You can also use ginger-infused liquor, rice vinegar, or lemon juice to wash the fish, effectively cleaning and neutralizing any odors.
Additionally, washing the fish with green tea is an excellent way to eliminate the fishy smell, especially for saltwater fish.
Marinating the Fish
To allow the fish to absorb the flavors thoroughly, marinate it for at least 20-30 minutes. The choice of marinade will depend on your preferred braising method.
Typically, braised fish is marinated with a combination of salt, fish sauce, sugar, and cooking oil. You can also add ginger, galangal, turmeric, and chili peppers, depending on your personal preference and regional variations.
To enhance the color of the dish, you can use food coloring or caramel coloring.
Using molasses in the braising liquid will add a delightful aroma and beautiful color to the dish.
Ingredients to Braise with the Fish
– Braising with Green Tea Leaves
Green tea leaves are excellent for neutralizing the fishy odor and firming up the flesh. Layer the bottom of the pot with green tea leaves, sliced galangal, sliced ginger, and crushed lemongrass, then place the fish on top. This technique prevents the fish from sticking to the pot and burning during the long braising process. These ingredients also enhance the flavor and reduce the fishiness of the dish.
– Braising with Fresh Jackfruit Leaves
Fresh jackfruit leaves can also be used for braising fish. Line the bottom of the pot with jackfruit leaves, sliced ginger, and galangal, then place the fish on top. Cover the fish with another layer of jackfruit leaves.
– Braising with Green Bananas or Myrobalan
Green bananas and myrobalan have a natural astringent quality that not only improves the flavor of the dish but also helps neutralize the fishy odor. You can also braise the fish with bamboo shoots for a unique flavor profile.
– Braising with Pork Belly or Pork Fat
To prevent the fish from drying out during the braising process, add a few cubes of pork belly or some pork fat. The rendered pork fat will keep the fish moist and tender, even after prolonged braising.
Notes on Braising
– Use Hot Water for Braising
To avoid a pungent smell, always use hot water when braising fish. If the water in the pot evaporates, do not add cold water. Instead, replenish it with more hot water. Adding cold water will make the fish smell fishy.
– Braise the Fish Twice
One secret to achieving fall-off-the-bone tender fish while keeping the flesh firm is to braise it twice.
In the first braising session, cook the fish until it’s done and well-seasoned, then turn off the heat. Before serving, heat up the pot again and braise the fish a second time until the braising liquid is almost completely reduced.
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When pickling fish, this is the only water you should use.