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Braised fish with galangal and lemongrass is a delightful dish that tantalizes the taste buds with its bold flavors and aromatic ingredients. If you’ve ever been put off by the fishy taste often associated with seafood, fear not! This recipe offers an incredible way to prepare fish that is both delicious and devoid of any unpleasant fishiness. By incorporating the unique flavors of galangal, lemongrass, and various other herbs and spices, you can create a savory dish that is sure to impress. In this guide, we will delve into the step-by-step process of preparing this incredible braised fish, ensuring that you achieve a harmonious balance of flavors that will leave you craving for more. Whether you’re a seafood enthusiast or looking to broaden your culinary horizons, get ready to embark on a mouthwatering journey to create a delicious, bold, and satisfying dish that will elevate your dining 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 lassho.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.
Finished Product
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 lassho.edu.vn to make this dish
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In conclusion, making a delicious, bold, and not fishy braised fish with galangal and lemongrass is an achievable goal with the right techniques and ingredients. By properly preparing the fish, infusing it with the aromatic flavors of galangal and lemongrass, and balancing the boldness of the dish, it is possible to create a memorable seafood dish that is bursting with flavor. The key is to selecting fresh fish, marinating it, and braising it slowly to ensure a tender and succulent texture. With the added warmth and vibrancy from galangal and lemongrass, the fish transforms into a culinary delight, pleasing both seafood enthusiasts and those who are not typically fans of fish. So, gather the necessary ingredients, follow the step-by-step instructions, and prepare to impress your friends and family with a delicious, bold, and not fishy braised fish with galangal and lemongrass.
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