Thoroughly Clean the Fish Blood
Many people try to preserve the blood in the fish, so they only rinse it briefly. However, did you know that the fish blood is a primary reason why your broth turns cloudy, darkens, and develops a strong fishy odor? Thus, if you aim for clear broth and aim to eliminate the fishy smell, the first rule is to thoroughly clean the fish, especially its blood.
You can soak the fish in water for about 10-15 minutes to let the blood drain and neutralize with the water, making it easier to clean. Pay close attention to the gills and belly, as these areas tend to retain more blood. After rinsing, use some salt or lemon to rub across the fish’s surface to effectively eliminate the fishy odor.
Delicious Fish Broth
Marinate the Fish Before Cooking
One tip for cooking tasty fish broth without the fishy smell is to let the fish dry after cleaning to reduce water release during marination. Then, season the fish with salt, MSG, sliced shallots, and pepper. Mix well and let it marinate for at least 15 minutes before cooking.
When cooking the fish, use chopsticks to place the pieces into a frying pan or a boiling broth pot. Do not use the water and ingredients from the marination, as they contain blood and slime, which contribute to the fishy odor and cloudiness of the broth. It’s best not to reuse them to maintain the flavor of your dish.
How to Cook Tasty Fish Broth
Fry the Fish Before Cooking
To completely eliminate the fishy smell from your broth, you can opt for the traditional method of frying the fish briefly in oil. This step helps tighten the meat and minimize the fishy odor.
However, if you prefer a less oily dish and wish to retain the natural flavor of the fish, you can skip the frying and directly add the fish to your broth. If you choose this method, boil the water first and then add the fish. The boiling water will cause the fish meat to contract immediately, preventing the release of blood and slime from the belly and skin, thus avoiding any fishy taste.
Note that adding the fish directly to boiling water is suitable for broth-based dishes like sour broth or banana flower broth. For dishes that require less water initially, such as stewed or pickled fish, you can add the fish from the start along with the other ingredients. When the fish firms up and you need to add water, use boiling water to ensure the best flavor and avoid any fishy odor.
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To fry or not to fry, that is the question that plagues many home cooks when it comes to frying fish. The fear of their delicate fish fillets falling apart or sticking stubbornly to the pan is all too real. But fret not, with a few simple tips and tricks, you can conquer this culinary conundrum and fry fish like a pro.
