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If you appreciate seafood dishes but are often deterred by the overpowering fishy taste that some recipes yield, then you have come to the right place! In this guide, we will explore a mouthwatering alternative to traditional braised fish, delicately infused with the flavors of galangal and lemongrass. By following our step-by-step instructions, you’ll be able to master the art of creating a delicious and bold braised fish dish that is anything but fishy. Get ready to tantalize your taste buds with this exquisite blend of aromatics and spices, as we uncover the secrets to achieving a truly unforgettable culinary experience.
Prepare
10 Minutes Implementation
100 Minutes For
3-4 people
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 Tnhelearning.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.
Ingredients for braised fish with galangal and lemongrass
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, …
Preliminary processing of carp
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.
Process materials
Step 3Make fish stock color water
Make colored 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
Fish 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.
Finished Product
Braised carp with galangal and lemongrass
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 Tnhelearning.edu.vn to make this dish
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In conclusion, the key to making a delicious, bold, and not fishy braised fish with galangal and lemongrass lies in properly selecting and preparing the ingredients, as well as cooking them with the right techniques. By using fresh and high-quality fish, such as snapper or sea bass, and infusing it with the aromatic flavors of galangal and lemongrass, one can create a dish that is a true culinary delight.
To ensure the fish remains tender and flavorful, it is important to marinate it with a mixture of fish sauce, lime juice, and spices before braising. This step not only enhances the taste but also helps neutralize any potential fishy odor.
The use of galangal provides a unique, earthy taste that pairs harmoniously with the lemongrass’s bright citrus notes. These ingredients, along with other complementary spices such as garlic, shallots, and chili, contribute to the depth and complexity of the dish.
When it comes to cooking techniques, braising is the ideal method for achieving a tender, moist, and full-flavored fish. The slow cooking process allows the flavors to meld and develop while keeping the fish moist and preventing it from becoming overly fishy. It is important to allow the ingredients to simmer gently in the braising liquid, giving them enough time to absorb the flavors and become tender.
In summary, by carefully selecting fresh ingredients, marinating the fish, and utilizing the vibrant flavors of galangal and lemongrass, one can create a braised fish dish that is both delicious and bold. With the right techniques, the fish remains tender and succulent, and any lingering fishy taste is beautifully balanced by the aromatic ingredients. So, follow these steps, and you will be able to impress your family and friends with a truly flavorful and satisfying braised fish dish.
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