The traditional way to make kho fish delicious is to simmer the fish bones and meat, keeping the pieces intact without breaking, and ensuring that the fish does not have a fishy smell. The traditional method is to simmer over a wood stove or charcoal stove and bury it in rice husks for 8-12 hours. However, nowadays in the city, cooking with gas stoves and electric pots, it will take a long time and be difficult.
Kho fish with intact bones not only tastes delicious but also provides calcium from the bones. If you use a gas stove or electric pot to simmer the fish, to avoid fishy bones and meat, follow these steps:
Preparing the fish
To make delicious kho fish, the fish must be fresh and its meat firm. To avoid fishy smell, rinse the fish with ginger wine, rub salt, and remove the black membrane inside the fish’s belly.
To make kho fish fragrant and delicious, you can use the following accompanying spices:
- Kho fish with soy sauce: the main spices are soy sauce, fish sauce, broth powder, lemongrass, galangal
- Kho fish with pickles: the main spices are pickled cabbage, fish sauce, noodles
- Kho fish with green banana: the main spices are salted fish sauce, noodles, pork belly, green bananas, green tea leaves
- Kho fish with galangal: the main spices are salted fish sauce, galangal, pork belly, lemongrass
One of the ways to make kho fish not fishy and delicious is to use tea (fresh green tea or dried tea), sour tamarind….
To make the fish firm and tender: remember boiled water and sour water
To make kho fish tender and the meat firm, after preparing the fish, pour boiling water over the fish to help it shrink quickly. When simmering the fish, also use boiling water. Never use cold water.
To quickly tenderize fish bones, add a little vinegar or lime juice to prevent the fish meat from becoming fishy and the bones from softening quickly.
If you want your kho fish to have a distinctive fragrance and spiciness, use green chili instead of red chili.
Tea leaves at the bottom of the pot for kho fish will prevent the fish from being fishy and the meat will be very firm.
If you want the fish to be fragrant and sweet, place a few slices of sugarcane at the bottom of the pot, the aroma of burnt sugarcane will add a pleasant fragrance to the kho fish. Especially when simmering with soy sauce or simmering separately, adding fresh sugarcane will make it very fragrant.
To make the kho fish more fatty and fragrant, place a layer of pork fat at the bottom of the pot to prevent the pot from burning and add a fragrant adhesive substance to the fish pot.
Creating a beautiful color for kho fish
Use caramelized sugar: Add sugar to the pot to caramelize, just check if the aroma of the grasshopper is not let the sugar burn or it will turn black.
To make the color more beautiful, you can add cashew oil or use Korean chili powder.
How to simmer kho fish with an electric pot
Place a layer of auxiliary ingredients at the bottom of the pot: pork fat, tea leaves, galangal… (Depending on the taste you want, place the corresponding auxiliary ingredient at the bottom to prevent the pot from burning and use it to rub the fish meat at the bottom)
Place the fish in the pot and place the remaining auxiliary ingredients. Add hot water to the pot, add the remaining spices, and turn on the stove. The amount of water should cover the fish’s face.
It is best to simmer the fish with hot water to make the fish meat firm and not fishy. If you are more careful when preparing the fish, pour boiling water over it to immediately make the fish firm, and the kho fish will not break.
Turn on the pot to bring the fish to a boil, let it boil for about 5 minutes, then turn it to the low heat setting. The purpose of doing this is to evenly infuse the spices deep into the fish. Let it simmer for about 10 minutes, then turn on the pot again and set a timer for 30 minutes for the water to evaporate, then set the pot to the warm mode. You can occasionally turn on the pot to increase the heat and then set it to the warm mode. Simmer the fish for about 8 hours, turn on the pot again and let the water evaporate. At that time, the fish will have tender bones and the fish meat will be delicious and fragrant. Simmering the fish in an electric pot helps the fish gradually cook and the bones gradually soften, and you don’t have to watch over it. While simmering the fish, you can leave the house for 1-2 hours.
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