Delicious and Convenient Electric Rice Cooker Fishbone Stew Recipe, No-Fuss Fish Stew Without Using the Stove, Saves Energy

With this fish braising technique, you can easily achieve a delicious and tender fish dish without spending hours in the kitchen. It is perfect for busy individuals who want to enjoy a flavorful braised fish with firm flesh and bones. Whether you prefer using a gas stove or an electric cooker, this method is suitable for any home cook.

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Boiling fish with bone usually takes time and effort in the kitchen, especially now that electric and gas stoves are commonly used. However, knowing how to boil fish in an electric pot ensures delicious and firm meat and bones without the need to constantly monitor the kitchen.

Fish with bones are not only delicious but also provide calcium from the bones. Moreover, the traditional way of boiling fish requires firm meat and bones for a flavorful and non-fishy taste. That’s why the famous Vu Dai village fish stew still needs to be cooked over a wood stove for about 8-12 hours to ensure firm meat and tender, aromatic bones.

Nowadays, homes are usually smaller, and kitchens mainly use gas and electric stoves, making it inconvenient to monitor a pot of boiling fish with bones. Continuous use of gas or electric stoves for a long time can damage the stove and is not time-efficient for homemakers.

If boiling fish with a pressure cooker, the fish bones will be tender but the meat will also be soft. Additionally, pressure cookers are harder to control than electric pots, and quick cooking times result in tender bones but lack flavor. Fish with bones needs to be cooked at a moderate heat for a long period of time.

Using an electric rice cooker to boil fish is very convenient for modern homemakers.

Preparing the Fish

To ensure delicious fish stew, the fish should be fresh with firm meat. To prevent a fishy taste, rinse the fish with ginger wine, rub salt, and remove the black membrane from the fish’s belly.

If using seafood, it is recommended to lightly fry it before boiling. Freshwater fish does not need to be fried.

Each family has its own recipes for fish stew, such as:

  • Fish stew with soy sauce: the main seasonings are soy sauce, fish sauce, broth powder, lemongrass, and galangal
  • Fish stew with pickled vegetables: the main seasonings are pickled mustard greens, fish sauce, and noodles
  • Fish stew with green bananas: the main seasonings are pickled mustard greens, fish sauce, noodles, pork belly, green bananas, and green tea leaves
  • Fish stew with galangal: the main seasonings are fish sauce, galangal, pork belly, and lemongrass

Tips for Homemakers:

To add a distinct aroma and spiciness to the fish stew, use green chili instead of red chili.

Place tea leaves at the bottom of the pot. It prevents the fish from having a fishy taste and ensures firm meat.

If you want the fish stew to have a sweet and aromatic flavor, place sliced sugarcane at the bottom of the pot. The slight charred aroma from burnt sugarcane adds a pleasant scent to the fish stew. This is especially aromatic if making soy sauce or galangal stew and using fresh sugarcane.

To make the fish stew more flavorful and fatty, add pork skin at the bottom of the pot. It prevents the pot from burning and adds a fragrant adhesive substance to the fish stew.

Seasonings that Help Bones Soften Faster

To make the fish bones tender quickly, homemakers can add a little acidic seasoning to the fish stew, such as vinegar, lime, or pickled vegetable water. The acidic liquid helps the fish bones soften while keeping the meat firm.

How to Boil Fish with an Electric Pot

Layer auxiliary ingredients at the bottom of the pot: pork skin, tea leaves, galangal, lemongrass, etc. (Depending on the desired flavor, layer the corresponding auxiliary ingredients to prevent burning and to flavor the fish meat at the bottom of the pot)

Place the fish in the pot and layer the remaining auxiliary ingredients. Add hot water and the remaining seasonings to the pot, then turn on the electric pot. The water level should cover the fish’s face.

It is recommended to boil the fish with hot water to ensure firm fish meat and avoid a fishy taste. If you are more careful during fish preparation, pour boiling water over the fish to make it immediately firm, and the fish stew will not break apart.

Bring the pot to a boil, let it boil for about 5 minutes, then switch to the warm setting. The purpose of this method is to allow the fish to absorb the flavors thoroughly. Let it sit for about 10 minutes, then switch the pot back on and set a timer for 30 minutes until the water evaporates, then switch back to the warm setting. You can occasionally turn on the pot to bring the heat back to a boil before switching back to the warm setting. Let the fish stew for about 8 hours, then switch the pot back on and let the remaining liquid evaporate. At this point, the fish bones will be tender, and the fish meat will be delicious and aromatic. Cooking fish stew in an electric pot allows the fish to slowly cook and the bones to soften without the need for constant monitoring. You can leave the house for 1-2 hours while the fish stew is cooking.

Tips for Attractive Fish Stew Color

If using simple syrup, only add it to the pot when the stove is turned off, and immediately pour in the water to avoid burning the sugar, as it will darken the color.

You can also mix the color of the syrup with the color of cashews for a beautiful appearance, or use Korean kimchi salted chili peppers.

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