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10 Minutes Implementation
100 Minutes For
If you are too familiar with the dishes of braised fish with pepper, braised fish with pepper, braised fish with soy sauce, … then let’s Mamnonvietbun.edu.vn refer and make carp braised with galangal and lemongrass. The dish with the fatty taste of carp, the warm spicy taste of galangal and lemongrass is sure to make the whole family love it.
Ingredients for braised fish with galangal and lemongrass
- 800g fish (carp, catfish, …)
- 200g pork belly
- 4 galangal root
- 2 dangerous chili
- 1 piece of ginger
- 4 lemongrass plants
- Spices: Sugar, pepper, monosodium glutamate, salt, fish sauce
How to choose good carp
– To choose fresh carp, you should choose live fish, feel firm when holding it, the pupils of the fish are not opaque, the scales are still firmly attached to the meat and the gills are bright red.
How to make braised fish with galangal and lemongrass
Step 1Preliminary processing of carp
The carp bought for you cut the fish’s fins, gills, scrape the scales and then cut open the fish’s belly to clean the intestines. Next, you cut the fish head and fish tail separately to cook soup or cook other dishes, keeping only the middle part for storage. You divide the middle part into bite-sized pieces and then soak the fish with a little salt to remove the fishy smell.
Tips to remove the fishy smell of carp
– In addition to washing with salt, you can use lemon to rub on fish, wash in diluted vinegar water or wash fish in water to wash rice, …
Step 2Process materials
You clean the hair on the skin of the pork belly and then wash it, cut it into bite-sized pieces, do not cut it too small to avoid when the meat is too small to eat.
First, you use a spoon to scrape the ginger skin and then chop the ginger root. The galangal is peeled, washed and thinly sliced. Lemongrass you smash and split in half to make lemongrass more fragrant when cooking.
Step 3Make fish stock color water
You make colored water for fish stock by adding 5 teaspoons of sugar to the pan and stirring constantly in low heat until the sugar dissolves and turns brown and thick, then turn off the heat.
Then you add a little water and turn on the stove again, cook until the consistency is reached.
Step 4Fish stocks
You put about 2 tablespoons of cooking oil in the pot and put all the ginger, galangal, lemongrass and chili prepared in the pan for 3-5 minutes.
Next you add fish and bacon. You season the pot with a little pepper, 2 teaspoons of sugar, 1 teaspoon of MSG, 1 tablespoon of granulated salt, 4 tablespoons of fish sauce and 3 tablespoons of the colored water you made.
Then you put boiling water on the fish face and keep it for 2 hours. When the water starts to boil, you have to skim off the foam so that the braised fish water is clear.
Braised carp with galangal and lemongrass is not only delicious but also nutritious and warm to the stomach. With just 3 simple steps, you can prepare this delicious dish for the whole family. If you don’t have time but still want to make this fish stock with galangal and lemongrass, you can choose the seasoning package with Aji-Quick braised fish.
Above are instructions and tips to make delicious, bold, and non-fishy braised fish with galangal and lemongrass. If you find it interesting and successfully make this delicious dish, please share the recipe with your friends for reference.
Buy seasoning seeds at Mamnonvietbun.edu.vn to make this dish
In conclusion, making a delicious, bold, and not fishy braised fish with galangal and lemongrass is not as complicated as it may seem. By following a few key steps and utilizing some essential ingredients, you can create a tantalizing dish that will impress any seafood lover. Firstly, it is important to select fresh fish, preferably a meaty and firm variety, to achieve a succulent and flavorful outcome. Secondly, marinating the fish in a mixture of galangal, lemongrass, and other aromatic spices will infuse it with a delightful fragrance and help eliminate any potential fishiness. Additionally, utilizing a combination of soy sauce and fish sauce will lend a rich umami taste without overpowering the dish. Lastly, a slow braising process will allow the flavors to meld together perfectly, resulting in tender and delectable fish. By incorporating these techniques and ingredients, you will be able to create a dish that is not only appetizing but also exudes the bold and refreshing aromas of galangal and lemongrass. Whether serving it as a main course or part of a larger seafood feast, this braised fish recipe is sure to satisfy even the most discerning palates.
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