Marinating Fish Before Braising Enhances Its Flavor
A little tip for seasoned chefs out there: to take your braised fish dish to the next level, marinate it beforehand. It’s not necessary to get too fancy, but a simple mixture of fish sauce, seasoning, dried onion, and oil will help the fish absorb the flavors more effectively. So, go ahead and give the fish a quick marinade before draining the excess liquid, and you’ll be on your way to a mouthwatering braised fish masterpiece.
What Spices Should I Use for Braising Fish?
A Delicious Braised Fish Recipe That You’ll Always Remember
These days, ready-made fish braising spices are readily available in the market. If you’re short on time, simply purchase one of these packages and follow the provided instructions to create a delicious, perfectly seasoned braised fish dish.
However, for those who take pride in their culinary skills, adding a personal touch to each dish is essential. As such, they may prefer to create their own braising sauce rather than relying on store-bought mixes.
How to Make Braising Sauce
To elevate your braised fish dish, consider using homemade braising sauce. Start by cooking the sauce beforehand to develop a sweeter, more savory flavor. If you want to add a melt-in-your-mouth texture to the fish, include a small amount of pork belly in the braise. Alternatively, a touch of oil or lard can be used to achieve a similar effect.
When preparing the braise, layer the fish with additional ingredients such as galangal or pork belly. Begin by adding the braising sauce, and if it doesn’t cover the fish sufficiently, top it up with warm water before bringing it to a boil over high heat.
A Tasty Braised Fish Dish With Firm Flesh and No Fishy Smell
To enhance the flavor of the dish, add a spoonful of pure fish sauce, which is known for its potent aroma and flavor. Pure fish sauce is excellent at eliminating any fishy odors during cooking. Additionally, it helps tenderize the fish while adding depth to the overall taste.
Some people also use pure fish sauce to eliminate the pungent smell of fish organs. The sauce not only removes the odor but also contributes to the tenderness and flavor of the fish. Once the fish comes to a boil, reduce the heat, cover, and simmer for 40-45 minutes until the fish is cooked through and tender.
For those who prefer their braised fish with firmer flesh, a longer braising time and a second round of braising are common practices. However, this may not be necessary for those who enjoy a richer, fattier dish. Adjust your cooking method according to your personal preference.
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