Choosing the Right Fish
The first step to creating tender braised fish is to select fresh and high-quality fish. Look for fish with a slippery exterior, clear eyes, intact scales, and pink gills. If the fish sinks when placed in water, it’s a sign of freshness.
Choose fresh and tasty fish
Braising Fish in a Pressure Cooker
Using a pressure cooker is a great way to ensure tender braised fish. Not only does it make the bones soft, but it also enhances the flavor of the fish.
After cleaning and preparing the fish, marinate it with ginger, garlic, lemongrass, and shallots. Add seasoning such as fish sauce, sugar, and pepper. You can also fry the fish first to give it a nice color.
When braising, remember to arrange the lemongrass, ginger, and sour fruit at the bottom of the pressure cooker before adding the fish. It only takes about 15 minutes to get perfectly tender braised fish.
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Adding Something Sour
To speed up the tenderizing process, add a few spoons of something sour like lime juice or vinegar to the braising liquid. This will help soften the bones more quickly.
Temperature Control
Place a few stainless steel spoons in the pot while braising. This helps distribute heat more evenly and also contributes to softening the fish bones. Keep the heat low and steady during the braising process.
Important Tips for Braising Tender Fish
– While focusing on making the bones soft, you can also explore methods to keep the fish meat firm. The longer you braise, the softer the bones become, but the meat also tends to fall apart.
– If you’re braising river fish, marinate it first. To keep the fish firm, start with a sugar rub, followed by salt and other seasonings. Let it sit for 30 minutes to an hour before braising.
– Braise the fish twice. Cook it once, let it cool, and then braise it again. This double-braising technique results in firmer, more flavorful fish.
– For sea fish, lightly fry it before braising. Prepare a mixture of fish sauce, sugar, garlic, shallots, and seasonings. Bring this to a boil and then add the fish.
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