Food & Receipts

The Ultimate Fish Cooking Hack: A Special Water Bath for Your Pan

Introducing the culinary world's best-kept secret: a magical liquid that transforms your cooking! With just a splash of this special water, your fish dishes are elevated to new heights. Bid farewell to overpowering fishy odors and embrace tender, flavorful meat that melts in your mouth. Serve it with a side of steaming rice, and watch as your guests devour every last bite, leaving nothing but satisfied smiles and empty plates. Uncover the magic within this liquid and take your culinary creations to the pinnacle of perfection!

Administrator

6 September, 2025

In Vietnamese cuisine, fish stew is a rustic yet exquisite dish, full of hearty, homely flavors. The secret to achieving tender, fragrant fish with a delicate sweetness and an appealing color lies in using fresh coconut water.

1. Ingredients

Fish: Choose from basa, snakehead, tilapia, or mackerel according to your preference.
300-500ml of fresh coconut water (adjust the amount depending on the quantity of fish)
Seasonings: Salt, fish sauce, sugar, pepper, shallots, garlic, and chili
Scallions or coriander for added flavor
A small amount of cooking oil

Stew Fish with This Special Liquid: Eliminate Fishy Odor, Enhance Sweetness and Achieve a Golden Brown Color

2. Fish Preparation

Clean the fish and rinse it with salted water mixed with ginger or lemon to remove any slime and fishy odor.
Cut the fish into bite-sized pieces and pat them dry.
Marinate the fish with 1 tablespoon of fish sauce, ½ tablespoon of pepper, chopped shallots, and finely chopped chili. Let the fish absorb the flavors for at least 20 minutes.

3. Stewing the Fish with Coconut Water

Sauté the shallots in a little cooking oil until fragrant.
Gently place the marinated fish in the pan and carefully turn it over to sear both sides, giving it a firmer texture.
Pour in enough coconut water to just cover the surface of the fish. Coconut water imparts a subtle, natural sweetness to the fish, unlike the harsh sweetness of sugar.
Add 1 tablespoon of fish sauce and ½ tablespoon of sugar to balance the flavors.
Bring the stew to a boil over high heat, then reduce to a gentle simmer.

4. Final Product

As the coconut water reduces, the fish will take on a gorgeous golden brown color, with firm yet tender and sweet flesh.
The thickened stew gravy is irresistible when poured over hot rice.
Just before turning off the heat, add some ground pepper and scallions for an aromatic touch.

5. Tips

Opt for fresh coconut water from coconut palm for the best natural sweetness.
If you prefer a spicier dish, add whole bird’s eye chilies to the stew while cooking.
Use a clay pot for stewing to retain the flavors and prevent the fish from breaking apart.

With this simple trick of using fresh coconut water, your fish stew will reach new heights, eliminating any fishy odor, enhancing the sweetness of the meat, and presenting a dish that rivals even restaurant-quality fare.