Tasty Post-Tet Treats: Mouth-Watering Braised Dishes You’ll Love

Spiny Fish Stew with Sour Sorrel

Ingredients

– 1 Spiny fish

– Sour sorrel

– Sugar (for caramel)

– Soy sauce

– Chili sauce

– Green bananas, ginger, galangal, 1 tablespoon olive oil, peppercorns, ginger leaves

Instructions for Spiny Fish Stew with Sour Sorrel

1. Clean and gut the spiny fish, then cut it into bite-sized pieces for easier stewing.

2. Peel the green bananas and cut them into thick chunks. Soak them in vinegar-infused water to prevent discoloration. Rinse the sorrel and cut it into thick slices. Pound the ginger and galangal to release their flavors.

3. In a small pot, heat 3 tablespoons of sugar with a small amount of water. Once the sugar starts to caramelize, reduce the heat and stir until it turns a dark amber color. Add soy sauce and a little chili sauce, stirring gently to combine into a thick mixture.

4. Place the fish in the pot and gently toss to coat with the caramel. Then, arrange the bananas, sorrel, pounded ginger, galangal, peppercorns, and fresh chili on top. Drizzle with 1 tablespoon of olive oil and add some ginger leaves for extra flavor.

5. Finally, pour in hot water to just cover the fish. Bring it to a boil, then reduce the heat to medium-low and simmer for about 30 minutes or longer, depending on your preference, until the liquid has reduced.

This Spiny Fish Stew with Sour Sorrel is a delicious dish with tender and sweet fish that has minimal bones. It’s sure to please everyone in your family.

A New Take on Silver Scabbard Fish Stewed with Tomatoes

Ingredients

– Silver Scabbard Fish: 400-500g (alternatively, use Japanese mackerel, squid, or any other seafood of your choice)

– Tomatoes: 4-5 pieces

– 1 bulb of onion, 1 chili, 1 knob of ginger, and spring onions

– Seasonings: salt, seasoning powder, fish sauce, cooking oil, sugar

Instructions for Silver Scabbard Fish Stewed with Tomatoes

Step 1: Prepare the Fish

Choose fresh silver scabbard fish with shiny scales, clear eyes, and bright red gills. Clean the gills, fins, and tail, and gut the fish. Rinse it with cold water mixed with a little salt, then rinse again with cold water to remove any fishy smell. Cut the fish into bite-sized pieces and set aside to drain.

Step 2: Prepare Other Ingredients

Wash the tomatoes, remove the stems, cut them in half, and deseed before chopping them finely. Peel and rinse the onion, then crush and finely chop it. Rinse the chili, remove the stem, and slice it. Peel the ginger, rinse it, crush half of it, and julienne the rest. Clean the spring onions, removing the roots, and chop them finely.

Step 3: Pan-Fry the Fish

Heat some cooking oil in a pan, then add the fish and pan-fry both sides until golden. Remove the fish from the pan and set it aside on a plate.

Step 4: Make the Tomato Sauce for the Fish

Using the same pan, add the chopped onion and sauté until fragrant. Then, add the chopped tomatoes, ½ teaspoon of seasoning powder, and ⅓ teaspoon of sugar. Sauté until the tomatoes are soft and cooked through.

Transfer the tomato mixture to a stewing pot. Add the pan-fried fish, crushed ginger, and chili. Pour in a bowl of boiling water to just cover the fish and simmer over low heat until the fish is cooked through. Make sure to retain a layer of sauce and not let it dry out completely. When the fish is almost done, add the julienned ginger and 1 teaspoon of fish sauce, then turn off the heat and sprinkle with chopped spring onions.

This Silver Scabbard Fish Stewed with Tomatoes is best enjoyed hot with rice.

Shrimp Stewed in Coconut Juice

Ingredients for Shrimp Stewed in Coconut Juice

– Fresh shrimp: 800 grams

– Fresh coconut juice: 350 ml

– Shallots: 2 bulbs

– Garlic: 6 cloves

– Annatto oil: 1/2 tablespoon

– Cooking oil: 3 tablespoons

– Cooking wine: 1 tablespoon (can be substituted with white wine)

– Chili powder: 1/3 teaspoon

– Spring onions: a few

– Common seasonings: a small amount (including fish sauce, seasoning powder, sugar, and ground pepper)

Instructions for Shrimp Stewed in Coconut Juice

1. Prepare the Shrimp

First, rinse the shrimp under running water and drain them in a colander. Using scissors, cut off the legs and the sharp tip of the head. Peel the head, removing the black eyes, and collect the shrimp brains in a small bowl. If desired, you can also devein the shrimp.

Next, crush and finely chop the garlic and shallots.

Place the prepared shrimp in a large bowl. Add 1 teaspoon of seasoning powder, 1 teaspoon of sugar, 1/2 teaspoon of ground pepper, 1 tablespoon of fish sauce, 1 tablespoon of cooking oil, 1 tablespoon of cooking wine, and half of the chopped garlic and shallots. Mix well and let the shrimp marinate for 20 minutes to absorb the flavors.

2. Pan-Fry the Shrimp

Heat a non-stick pan over the stove and add 2 tablespoons of cooking oil. When the oil is hot, add the marinated shrimp and fry until they turn firm. Immediately remove the shrimp from the pan and arrange them in an earthenware pot to retain heat and flavor.

3. Make the Stewing Liquid

To create a flavorful stewing liquid, use the same pan and add 1/2 tablespoon of annatto oil along with the remaining garlic and shallot mixture. Sauté until fragrant. Then, add the collected shrimp brains and season with 1.5 tablespoons of fish sauce, 2/3 tablespoon of sugar, 1 teaspoon of seasoning powder, 350ml of coconut juice, and 1/3 teaspoon of chili powder. Stir well to combine and bring to a boil for about 2 minutes before pouring the mixture into the earthenware pot with the shrimp.

4. Stew the Shrimp

Place the earthenware pot over medium heat and cover it with a lid. Let it stew for about 5 minutes, then uncover and reduce the heat to low. Continue stewing until the liquid has reduced by half. Finally, sprinkle with chopped spring onions and ground pepper to finish the dish.

5. Final Product

The Shrimp Stewed in Coconut Juice is visually appealing and full of flavor. The shrimp remain tender and moist, infused with the sweetness of coconut juice and subtle spices. It’s a delightful dish when served with hot rice. Additionally, you can include some boiled or raw vegetables on the side for dipping into the savory stewing liquid, adding variety and extra appeal to your meal.

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