Food & Receipts

Why Do You Need to Add Lemon or Sour Fruit to Braised Fish? Uncover the Secret to a Tastier Braised Fish

"Unleash the Power of Sour: A Zesty Twist to Your Fish Dish" "Lemon and sour plum (tai chua) are not just ordinary ingredients when it comes to cooking fish. These tangy fruits are powerhouses of flavor and nutrition, ready to take your taste buds on an adventure. But beyond their mouth-watering appeal, do you know the secrets they hold for a truly remarkable culinary experience?"

Administrator

8 July, 2024

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Braised fish in the traditional style is a delicious and nutritious dish. But the traditional braised fish usually takes a long time to cook, with the fish meat becoming soft and tender, but still requiring you to pick out the bones as you eat to avoid choking on them. In the past, people would braise fish in earthenware or iron pots, burying them in ash or rice hull ash for several hours to let the fish cook through. Traditionally, a sour fruit called “tai chua” or a few slices of lemon were also added to the braise.

The Benefits of Using Lemon or “Tai Chua” in Braised Fish

Lemon or “tai chua” has a distinctive aroma and sour taste. The sourness helps neutralize the fishy smell of the fish. Moreover, the natural acids in lemon and “tai chua” react with the fish, helping to soften the bones and firm up the meat. The acids in lemon are also a natural food preservative, so adding it to the dish helps to stabilize the food.

In the fish braising industry, lemon is typically used. In some regions where “tai chua” is available, it can be added to the braised fish to enhance the color and further neutralize any fishy odor.

Therefore, when braising fish on a gas or electric stove, it is even more important to apply this tip to ensure that the braised fish is free from any fishy smell, has firmer meat, and tastes better.

In many rural areas, pickled cucumbers or salted and fermented fish sauce are also added during the braising process to further neutralize the fishy smell.

Lemon and “Tai Chua” Enhance the Flavor of Braised Fish

Other Spices That Help Neutralize the Fishy Smell

When braising fish, depending on the region and family taste preferences, additional spices can be used to neutralize the fishy smell and enhance the flavor of the dish.

However, the first step when preparing fish is to clean it thoroughly: scale and gut the fish, rub it with sea salt, scrape off any black residue inside, and blanch the fish in boiling water to firm up the meat. When braising, only use hot water, never cold, to avoid any fishy smell.

Add spicy chili peppers: Chili peppers help neutralize the fishy smell, add a spicy kick to the dish, and enhance the flavor. They also have a distinctive aroma that makes the braised fish even more delicious.

Use green tea or dried tea leaves: Tea contains tannins that create a bitter taste, helping to neutralize the fishy smell and improve the color of the braised fish. Tea also helps firm up the fish meat during braising, preventing it from becoming too soft. You can use fresh tea leaves or line the bottom of the pot with dried tea leaves.

Delicious Braised Fish Made Even Better with These Tips

Today’s urban lifestyle may not always allow for the use of charcoal or firewood to braise fish. However, if you want to achieve that traditional fall-off-the-bone texture, you can easily do so at home using an electric rice cooker. Braising fish in an electric rice cooker helps firm up the meat, infuses it with a delicious aroma, and softens the bones without the need to constantly monitor a gas stove or use charcoal.

By adding lemon juice or “tai chua,” or even pickled cucumbers or salted and fermented fish sauce, you can create a delicious braised fish dish with firmer meat and softer bones.

Frequently asked questions

The addition of lemon or sour fruit to braised fish serves multiple purposes. Firstly, it helps to neutralize the fishy odor and enhances the natural sweetness of the fish. Secondly, the acidity from the lemon or sour fruit breaks down the fish meat, making it tender and easier to digest. This simple ingredient can elevate the taste and texture of the dish, making it more appetizing.

Lemon or sour fruit adds a bright, tangy flavor that balances out the richness of the fish. It provides a refreshing contrast, making the dish more palatable. Additionally, the acidity from the lemon or sour fruit enhances the overall flavor profile, creating a more complex and delicious taste experience.

While the technique of adding lemon or sour fruit can be applied to various types of fish, it is particularly beneficial for fish with a stronger flavor or odor. For example, mackerel, salmon, and tuna are commonly braised with lemon or sour fruit to balance their robust flavors. The acidity helps to cut through the oiliness of these fish, resulting in a more refined and pleasant taste.

Yes, you can experiment with other acidic ingredients to achieve similar effects. Common alternatives include lime juice, vinegar (such as rice vinegar or apple cider vinegar), or even tomato paste. Each of these ingredients will contribute a unique flavor profile, so feel free to explore and find the combination that best suits your taste preferences.

Freshly squeezed lemon juice is always preferable as it provides the brightest and most authentic flavor. However, if you don’t have access to fresh lemons, bottled lemon juice can be used as a convenient alternative. Just make sure to choose a brand that offers pure lemon juice without added preservatives or sweeteners.