The Ultimate Guide to Fish Stewing: A Delicious, Tender and Odourless Treat

Braised fish with tender bones and firm flesh is a delicious and nutritious dish. In the past, people often braised fish for hours over a wood fire, using straw and burying the pot in ash, resulting in tender and flavorful fish. However, modern-day cooking has shifted to gas and electric stoves, requiring a different approach to achieve the same tender results.

With this secret tip, braising fish at home with a modern twist can be just as simple and tasty as the traditional method.

Follow these steps for delicious, fall-off-the-bone fish:

Prepare the Fish: Removing any Unpleasant Odor and Firming the Flesh

For the best results, always choose fresh, wild-caught fish as they tend to have firmer flesh than farmed fish. Once you’ve purchased your fish, clean it thoroughly by scraping away the black membrane inside the belly and rinsing it with a mixture of ginger wine and salt. Remove all traces of the black membrane.

To enhance the flavor of your braised fish, consider using the following ingredients:

• Braised Fish in Soy Sauce: The key ingredients are soy sauce, fish sauce, MSG, lemongrass, and galangal.
• Braised Fish with Pickled Vegetables: The star ingredients are pickled vegetables (usually pickled cabbage), fish sauce, and wheat gluten.
• Braised Fish with Green Bananas: This variation features fish sauce, salt, wheat gluten, pork belly, green bananas, and green tea leaves.
• Braised Fish with Galangal: The essential ingredients are fish sauce, salt, galangal, pork belly, and lemongrass.

One effective method to eliminate any fishy odor and improve the texture is to use tea (fresh green tea or dried tea) or sour fruits like tai chua. These ingredients can be adjusted to personal preference and regional tastes. While the accompanying ingredients may vary, the braising technique remains similar, and the following steps will ensure tender, fall-off-the-bone fish.

For Firmer, Tender Fish: The Power of Boiling Water and Souring Agents

To achieve tender bones, it’s crucial to allow sufficient braising time and to incorporate souring agents. Souring agents not only enhance the flavor but also help to break down the bones more efficiently. Additionally, they contribute to a firmer fish texture and reduce any fishy odor.

To firm up the fish, scald it with boiling water, causing the flesh to contract quickly. Here’s a step-by-step guide:

– After cleaning the fish, pour boiling water over it to help it contract rapidly. This ensures that the fish remains firm during braising and retains its sweet flavor. When placing the fish in the pot, arrange the accompanying ingredients at the bottom and then add the fish. Use boiling water for seasoning instead of cold water, as this also helps reduce any fishy odor.

– To accelerate the softening of the bones, add a small amount of vinegar, lemon juice, sour fruits like tai chua, or pickled vegetables. These ingredients not only speed up the softening process but also reduce the fishy odor and firm up the flesh.

To infuse a unique aroma into your braised fish, consider adding a sprig of green peppercorn or green chili peppers instead of the typical red ones.

Line the bottom of the pot with tea leaves to eliminate any fishy odor and ensure firmer flesh.

For a sweet and fragrant touch, lay a few split sugarcane pieces at the bottom of the pot. The burnt sugarcane will impart a delightful aroma to your braised fish. This technique is especially recommended when braising with soy sauce or galangal.

If you prefer a richer, fattier dish, line the bottom of the pot with pork skin. This not only prevents the pot from burning but also adds a delicious, savory note to your braised fish.

Creating a Beautiful Color for Your Braised Fish

Instead of using store-bought caramel coloring, make your own by heating sugar in a pot until it turns a light brown, nutty color (be careful not to burn it). You can also add a touch of annatto oil to enhance the color. Alternatively, Korean chili powder is an excellent natural coloring option.

Braising Fish Using a Convenient Electric Pot for Modern Families

Instead of the traditional wood fire, you can easily braise fish using a rice cooker, which is more convenient for modern families. After arranging the pork skin, tea leaves, lemongrass, and galangal (or any other preferred ingredients) at the bottom of the pot to prevent burning, place the fish on top. Season it, then add hot water until it barely covers the fish. Turn on the rice cooker and let it boil for about 5 minutes before switching it to the “keep warm” setting. This allows the fish to absorb the flavors thoroughly. Leave it for about 10 minutes, then turn the cooker back on and set a timer for 30 minutes. Once the water has evaporated, switch it back to the “keep warm” setting and let it sit for another 30 minutes. You can occasionally turn the cooker back on to bring it to a boil and then return it to the “keep warm” setting. Repeat this process for about 8 hours, and by the end, your fish will have tender bones and delicious, fragrant flesh. The beauty of using a rice cooker is that you don’t need to monitor it constantly, and you can even leave it for an hour or two without any issues.

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