Fish stew is a familiar dish in Vietnam. To make delicious fish, it is essential to thoroughly remove the fishy odor and use a rich, sweet, and naturally fragrant caramel sauce. Below are the secrets to making a fragrant, non-fishy, and beautifully colored fish stew with homemade caramel sauce. Sisters, take note and use it when needed!
How to Make Non-Fishy Fish Stew with Rich Caramel Sauce
1. Prepare the Ingredients
1kg of freshwater fish such as snakehead, carp, salmon, or mackerel can be used.
Caramel Sauce: This is also known as coloring sauce.
Spices: 2-3 tablespoons of good fish sauce, 1 tablespoon of sugar, ½ tablespoon of seasoning seed, pepper, chili, garlic, ginger, and cooking oil.
How to Make Natural Sweet and Fragrant Caramel Sauce
Homemade caramel sauce gives the fish a beautiful color and a sweet taste without the need for industrial seasoning or coloring.
Method 1: Put 2 tablespoons of sugar and 1 tablespoon of water in a pan and simmer over low heat until the sugar turns a dark brown color.
Then, add 50ml of boiling water and stir to obtain a thick and fragrant caramel sauce.
Method 2: Traditional coconut caramel sauce: Boil 100ml of coconut water with 1 tablespoon of sugar until it reduces and thickens.
Steps to Make Non-Fishy Fish Stew
Step 1: Prepare the Fish
First, clean the fish thoroughly and use diluted vinegar/salt water or white wine to rub and remove the fishy odor.
Then, marinate the fish with shredded ginger and 1 tablespoon of white wine for 10 minutes, and rinse with cold water.
Step 2: Marinate the Fish
You can marinate the fish with: Mix 3 tablespoons of caramel sauce, 2 tablespoons of fish sauce, 1 tablespoon of sugar, ½ tablespoon of seasoning seed, chopped garlic, chili, pepper, and sliced ginger. Stir well and marinate for at least 30 minutes to absorb the flavors.
Step 3: Cook the Fish Stew
Sauté the garlic and ginger with a little oil. Then, add the fish and gently turn it over to seal in the juices. Add the marinating liquid and 1 bowl of boiling water, enough to cover half of the fish. Simmer over low heat, occasionally basting the fish with the stew liquid, until the sauce reduces and thickens. Finally, add pepper and chili to taste and turn off the heat.
Tips for Making Delicious and Non-Fishy Fish Stew
1. Use ginger, wine, or vinegar to remove the fishy odor before marinating.
2. Homemade caramel sauce gives the fish a beautiful color and a natural sweetness.
3. Cook over low heat to prevent the fish from falling apart and to ensure even flavor absorption.
4. Add pork belly or back fat to make the stew richer and more savory.
Step 4: The Final Product
The fish stew should be fragrant, full of flavor, with a thick caramel sauce and beautiful color. This dish can be served with white rice, cucumber, fresh herbs, or boiled eggs.
I wish you success in making this delicious and flavorful fish stew!
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