Ingredients for Fish Stew
Fresh fish (optional): 500g (about 2-3 small or 1 large)
Pork belly (optional): 100g (for a richer flavor)
Shallots: 3 bulbs
Garlic: 3 cloves
Ginger: 1 small knob
Fish sauce: 3 tablespoons
Sugar: 1 tablespoon
Ground pepper or peppercorns: 1/2 teaspoon
Chili: 1-2, depending on preference
Coloring agent: 1 tablespoon (or substitute with 1 teaspoon of caramelized sugar)
Coconut water: 200ml (or water)
Cooking oil: 2 tablespoons
Scallions and coriander: for garnish
Steps to Make Non-Smelly Fish Stew
Step 1: Prepare the fish to reduce the fishy smell
Clean the fish: Scale, gut, and remove the black membrane from the fish (the main source of the fishy smell). Wash the fish with diluted salt water or rice water, then rub it with crushed ginger or lemon/vinegar for 5 minutes before rinsing with clean water.
Cut the fish: Depending on the type of fish, you can leave it whole or cut it into bite-sized pieces (about 2-3cm). For larger fish like snakehead fish, you may want to make a few slashes on the body to allow better absorption of flavors.
Marinate the fish: Mix the fish with 1 tablespoon of fish sauce, 1/2 teaspoon of ground pepper, 1 teaspoon of chopped shallots, and 1 teaspoon of chopped ginger. Let it sit for 15-20 minutes.
Step 2: Prepare the other ingredients
Pork belly: Rinse and cut into thin slices. Marinate with a dash of fish sauce and pepper.
Shallots, garlic: Peel and mince.
Ginger: Peel and slice thinly or crush.
Chili: Slice or leave whole, depending on your preference.
Coloring agent: If you don’t have any coloring agent, you can make caramel by heating 1 teaspoon of sugar in a pan over low heat until it turns brown. Add a little water and stir.
Step 3: Stew the fish
Sauté the aromatics: Heat up a clay pot or a regular pot (a clay pot is preferable as it enhances the flavor). Add 2 tablespoons of cooking oil and sauté the shallots, garlic, and ginger.
Arrange the ingredients: Layer sliced ginger at the bottom of the pot (this helps reduce the fishy smell and adds aroma). Then, alternately layer the fish and pork belly.
Season: Mix 2 tablespoons of fish sauce, 1 tablespoon of sugar, 1 tablespoon of coloring agent, and 200ml of coconut water (or water). Pour this mixture over the arranged ingredients.
Stew: Turn the heat up high until the stew boils, then lower the heat, cover, and simmer for about 20-30 minutes (depending on the type of fish). Occasionally turn the fish over to ensure even cooking. If the liquid reduces too much, add a little coconut water or water.
Final touches: When the sauce thickens and the fish is cooked and well-seasoned, do a final taste test and adjust if needed. Sprinkle ground pepper, fresh chili, and scallions (if desired).
Step 4: Serve
Garnish with scallions or coriander and serve with white rice, pickled vegetables, or boiled greens. Enjoy!
Tips for Tastier, Less Fishy Stew
Choose fresh fish: Fish with clear eyes, red gills, and firm flesh tends to be less fishy.
Use ginger and coconut water: Ginger is great for reducing the fishy smell, while coconut water adds a natural sweetness.
Clay pot: Cooking in a clay pot enhances the flavor and keeps the dish warm for longer.
Avoid over-flipping the fish: Be gentle when turning the fish to avoid breaking it apart. Flip it only once or twice.
Stew time: Don’t over-stew or rush the process. Let the fish absorb the flavors gradually.
Enjoy your delicious and fragrant fish stew!
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