Prep fish before storing for firm, non-fishy, and boneless meat

To enjoy a delicious and aromatic pot of caramelized fish, follow these steps:


Choose the fish

When it comes to making delicious braised fish, choosing the right fish plays a crucial role. The fish must be fresh and delicious to make the dish perfect.

When buying fish, you should choose fish with clear, bright, and healthy-looking eyes. Avoid fish with dull and cloudy eyes.

Fresh fish will have a red or pink gill. If you see the gill is blackened, it is best not to buy it.

When buying fish, press your finger against the fish’s body to check if the flesh is elastic. If the dent quickly bounces back, it means the fish is fresh. If pressing your finger leaves a deep dent that is difficult to bounce back, and the fish’s flesh is soft, slimy, has a strange smell, and easily loses scales, then it is best not to buy it.

Eliminating the fishy smell

For dishes made from fish, careful preparation is needed to remove the slime and fishy smell.

To remove the fishy smell, you can rub the fish all over with salt and rinse it with clean water. This method will help clean the fish and eliminate the fishy smell.

When gutting the fish, you need to remove all the innards and black membrane inside the fish’s belly to reduce the fishy smell.

For slick-skinned fish like basa fish, catfish, snakehead fish, you can pour a little vinegar on the fish and use a knife to scrape off the slime. Doing this will make the fish clean and free of fishy smell.

Soaking the fish in rice water for about 15 minutes also helps to make the fish cleaner and eliminate the fishy smell effectively.

Marinating the fish

To make delicious braised fish, you need to choose suitable spices. After cleaning the fish, leave it whole or cut it into pieces as desired. Put the fish in a bowl, season it with a little fish sauce, soup powder, or salt, minced dried shallots… Marinate the fish for about 2 hours to let the flavors penetrate.

Marinating the fish will also make the flesh firm and fragrant.

Braising the fish

To make the fish look more appealing, you can add some fish sauce. Additionally, using coconut water, chili, pork fat, or pork belly to braise together will make the fish more delicious.

When braising the fish, layer the ingredients in the pot. Arrange the fish and meat alternately with other spices such as sliced ginger, green tea leaves. These ingredients will make the fish fragrant and free of fishy smell.

In addition, many people also choose to braise fish with green bananas, star fruit, tamarind, pineapple… You can add suitable ingredients based on your preference.

When braising the fish, use hot water to prevent the fish from being fishy. During the braising process, if the water is reduced, add more hot water, do not add cold water.

Place the fish pot on the stove and turn on high heat. When the water boils, reduce the heat and simmer until the water evaporates.

Many people like braised fish to be tender and the bones to be soft. To achieve this, you should braise the fish twice. After the first braising, when the fish is tender, turn off the heat and let it cool. Then, before the next meal, turn on the heat again and braise the fish gently for the second time.

When the fish is almost done, you can add chili, dried pepper, green pepper, or scallion leaves according to your preference.

During the braising process, do not flip or turn the fish, avoid breaking the fish.

According to Xe và thể thao

Frequently asked questions

Rub the fish with salt and rinse it with clean water to remove any slime and reduce the fishy smell. When gutting the fish, make sure to remove all the innards and the black membrane inside the belly. For slick-skinned fish, pour a little vinegar and scrape off the slime with a knife. Soaking the fish in rice water for 15 minutes can also help eliminate odors.

After cleaning and cutting the fish to your desired size, put it in a bowl and season with fish sauce, soup powder, salt, and minced dried shallots. Let the fish marinate for about 2 hours to allow the flavors to penetrate and firm up the flesh.

Add a touch of fish sauce to enhance the flavor and appearance. Braise the fish with ingredients like coconut water, chili, pork fat, or pork belly. Layer the fish with meat and spices like sliced ginger and green tea leaves in the pot. You can also add green bananas, star fruit, tamarind, or pineapple to give it a unique twist. Use hot water during the braising process to prevent a fishy taste, and add more hot water if needed instead of cold water.

Place the pot on high heat until the water boils, then reduce the heat and simmer until the water evaporates. For tender fish and soft bones, braise the fish twice, allowing it to cool between braises. Add chili, dried pepper, green pepper, or scallion leaves to taste toward the end of cooking. Do not flip or turn the fish during braising to avoid breaking it.
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