Ingredients for Delicious Braised Fish
Fresh fish (catfish, mackerel, basa, perch, or any fish of your choice): 500-600g
Fresh coconut water: 300ml
Shallots: 3 bulbs, minced
Garlic: 2 cloves, minced
Ginger: 1 small root, sliced thinly
Fish sauce: 2 tablespoons
Sugar: 1 tablespoon
Black pepper: 1/2 teaspoon
Chili: 1-2 peppers (optional)
Cooking oil: 2 tablespoons
Salt: 1/2 teaspoon
Scallions and cilantro: for garnish
Steps to Eliminate the Fishy Smell from Braised Fish
Step 1: Prepare the Fish
Clean the fish: Rinse the fish under running water, scrape off the scales (if any), and remove the guts and gills. Use salt to gently rub the fish to reduce the fishy smell, then rinse again with clean water.
Cut the fish into bite-sized pieces (about 3-4cm). Pat dry with a paper towel.
Step 2: Marinate the Fish
In a large bowl, combine the fish with 1 tablespoon of fish sauce, 1/2 teaspoon of salt, 1/2 tablespoon of sugar, 1/2 teaspoon of black pepper, and a few slices of ginger.
Mix well and marinate the fish for about 20-30 minutes to absorb the flavors.
Step 3: Prepare the Braising Liquid
Use fresh coconut water. If fresh coconut water is unavailable, you can use packaged coconut water, but choose an unsweetened variety.
The coconut water is the key ingredient to eliminating the fishy smell and adding a natural sweetness to the braised fish.
Step 4: Braise the Fish
Heat a pan or clay pot with 2 tablespoons of cooking oil. Sauté the minced shallots and garlic until fragrant.
Arrange the sliced ginger at the bottom of the pot to create a non-stick layer and enhance the aroma.
Place the marinated fish in the pot, and add coconut water until it reaches about 2/3 the height of the fish.
Season with 1 tablespoon of fish sauce, 1/2 tablespoon of sugar, and chili (if you like it spicy). Cover and simmer over medium heat.
Once the liquid comes to a boil, reduce the heat to low and braise for about 20-30 minutes, allowing the fish to absorb the flavors and the sauce to thicken. Occasionally turn the fish pieces to ensure even cooking.
Step 5: Final Touches and Presentation
When the braising liquid has reduced significantly, taste and adjust seasoning if needed. Turn off the heat, and sprinkle with scallions and cilantro for garnish. Serve the braised fish with hot rice and boiled vegetables to fully enjoy its flavor.
Tips for Tastier, Less Fishy Braised Fish
Choose fresh fish: Fresher fish will have less of a fishy smell and firmer, more flavorful flesh.
Use a clay pot: Clay pots help retain the rich flavors and aroma of the braised fish.
Add lemongrass if desired: To enhance the fragrance, you can include 1-2 stalks of lemongrass, lightly crushed, during the braising process.
Fresh coconut water is key: It not only eliminates the fishy smell but also adds a natural sweetness and richness to the dish, making it superior to other types of water.
Benefits of Fresh Coconut Water in Braised Fish
Neutralizes fishy smell: Coconut water has a natural ability to neutralize the fishy odor associated with freshwater fish.
Adds a gentle sweetness: Instead of using sugar, coconut water provides a natural sweetness without being overpowering.
Introduces a subtle richness: It makes the dish more appealing and balances the various flavors.
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