How to make delicious and attractive braised seabass

Prepare
15 Minutes Processing
40 Minutes For
2 – 3 people

Seabass meat is extremely fragrant and has a very attractive natural sweetness. Therefore, seabass is the favorite choice of many women for family meals. Especially on cold winter days, a pot of delicious braised seabass served with hot rice will make you irresistible. Right now, let’s go to the kitchen to make delicious and attractive braised seabass, everyone will be craving for it.

Ingredients for braised seabass

• 1 kg seabass
• 200g cherry tomatoes
• Green onions, onions, peppers
• Seasoning: Fish sauce, sugar, salt

Ingredients for braised seabass

Good tip

How to choose to buy fresh seabass
– You choose the fish that are alive, swimming well, transparent eyes, pink gills, shiny scales and no strange skin color, fresh and delicious fish.
– Do not choose the ones that are swollen, swim weakly, pale skin color may be near-dead fish, should not be eaten.
– Select fish with intact dorsal and tail fins. Round fish tail, natural silver belly.
– If eating fish fillets, buy pieces with a light pink color, the color is not too dark or light. Fresh fish meat will have good elasticity, no discharge and no bad smell.

How to choose to buy delicious cherry tomatoes
– You choose tomatoes with fresh and green stems. If you gently pull the stem out but the stem does not separate from the fruit, the tomato is ripe, and if the stem separates from the fruit, the tomato has been picked for a long time.
– Choose tomatoes with red skin, stretchy and firm hand, notice that the skin has flecks of emulsion, which are fresh and natural tomatoes without using chemicals.
– Tomato fruit outside is hard, inside has green seeds, not yellow white, tomato can be vinegar medicine should not buy.

How to choose seabass for freshness

How to make braised seabass

Step 1Preliminary processing of seabass

First you prepare seabass by washing, then scale, cut off all the fins and gills . Then you cut open the belly and take out the fish intestines and then use salt to rub the whole body of the fish to clean the slime and remove the fishy smell. You wash the water again to clean it, then cut into bite-sized pieces and drain.

Preliminary processing of seabass

Step 2Preliminary processing of vegetables

Buy cherry tomatoes, wash and leave the whole fruit, not cut and then soak in salt to clean bacteria and dirt.

Wash the green onions and cut them into small pieces.

Onions washed and cut into bite-sized pieces.

Chilli washed.

Prepare other ingredients

Step 3Fish stocks

You use sugar to make the color water by adding about 1-2 tablespoons of sugar to the stock pot , then cook on the stove with medium heat until the sugar melts and turns brown.

After winning the sugar, you put 3 tablespoons of fish sauce and 2 chili peppers in the pot .

Next, you put each piece of fish in the pot to arrange it neatly , turn it over so that the fish can absorb the color water completely.

Beat the colored water and put the fish in the pot

You continue to add 200ml of filtered water, cherry tomatoes and onions , cover and boil. You cook at low fire for about 20 minutes , after the fish is cooked evenly and infuse the spices.

When the water dries up, the fish is a bit thick, you can re-season to taste if needed. Finally, add the prepared scallions and turn off the stove.

See more: The secret to rich fish stock, not afraid of being fishy

Fish stocks

Finished product

Hot and fragrant seabass dish. The dish has a beautiful color, the fish meat is very soft and seasoned, and the slightly sour taste of cherry tomatoes is very mouth-watering. Braised fish with hot rice is a really great combination.

After cooking, if you don’t use all of the fish, you can put it in a container and store it in the refrigerator. The quality of braised fish depends on the weather temperature, specifically in the winter when the weather is cold , the braised fish will keep its deliciousness longer, up to 1 week, in contrast to the weather over 15 degrees Celsius or more. With high humidity , fish stock can only be stored for 2-3 days.

Therefore, the ideal time to store fish stock is 3-4 days, the fish is both delicious and can not be damaged.

Delicious braised seabass products

Above is a guide to making delicious and attractive seabass stew for you and your family. Hope you will like this unique braised seabass dish and don’t forget to share it with everyone to successfully make this delicious dish.

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