Share how to make a rustic, bold and attractive braised fish

Prepare
20 Minutes Processing
60 Minutes For
2 – 3 people

Braised halibut is one of the most delicious and rustic dishes in the Southwest River countryside. Discover how to make braised halibut with sweet fatty fish, eye-catching yellow, eat with extremely rustic raw vegetables, bring rice with Tnhelearning.edu.vn right now!

Ingredients for making braised halibut

• 500g golden halibut
• 3 pieces of sugarcane
• 1 fresh coconut
• 5 cloves of garlic
• 5 purple onions
• 2 chili peppers
• lemon
• Seasoning: Grain salt, vinegar, sugar, seasoning, monosodium glutamate, salt foam, fish sauce, chili sauce.

Ingredients for making braised halibut

How to make braised halibut

Step 1Preliminary processing of fish

Dolphin you clean the head, remove the fish intestines but do not need to scrape the scales because the fish scales are soft and can be eaten. Prepare a bowl of clean water, add 1 tablespoon of granulated salt, ½ cup of vinegar, put the fish in the water to soak for about 5 minutes to remove the fishy smell, then take the fish out of the basket and drain.

Preliminary processing of fish

Step 2Prepare seasoning for fish stock

The garlic you peeled off, the chili you washed, the red onion you peeled off and the sugarcane you cleaned, peeled and then cut it into thin pieces to set aside. Prepare the blender, put in the blender 5 cloves of garlic, 5 red onions, 2 red chili peppers and then puree.

Place the mixture in a bowl, add 2 tablespoons granulated sugar, 1 teaspoon seasoning, 1 teaspoon MSG, 1 teaspoon salt and ½ lemon and mix well. Marinate the seasoning mixture into the fish and let it rest for about 30 minutes.

Prepare seasoning for fish stock

Step 3Fried fish

Prepare a pan, add oil and wait for the oil to be hot, then fry the fish, pan-fry so that the meat outside the fish is cooked to medium, no need to fry the fish completely.

Fried fish

Step 4Fish stocks

You put half of the thinly sliced sugarcane into the bottom of the pot to stock the fish, put the fish in the pot, so the big fish should be on the bottom, the small fish on top. Add the remaining sugar cane to cover the fish and put the whole spice mixture into the pot. Put 1 fresh coconut in the pot and add filtered water until the water is about to cover the fish. Place a small plate on top to keep the fish firmly in place.

Store the fish on high fire for the first 15 minutes until the water in the pot boils, then turn the heat to the lowest level, after about 3 hours, take the cane carcass out and skim off the foam in the pot. Put 1 patch of fish sauce in the fish pot, ½ patch of chili sauce, continue to cook under low heat and do not cover for about 1 hour, then turn off the heat.

Fish stocks

Step 5Finished product

The braised cod fish dish is cooked under low heat to help the fish meat absorb the spices, the fish juice is rich, fragrant and outstanding with an extremely eye-catching bright yellow color. Any part of the fish can be used and you don’t need to remove the bones because the bones are soft and very easy to eat.

Finished product

Enjoy

With a rich aroma, sweet, fatty fish meat, boneless, braised halibut will be more attractive when served with hot rice and raw vegetables, bananas or pickles!

Enjoy

Tnhelearning.edu.vn suggests to you a recipe for a rich, rustic but equally attractive braised fish dish. Wish you success and have a delicious meal with your family!

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