1. Ingredients for braised snakehead fish with pepper
800g snakehead fish
1 fresh coconut for water
3 purple onions
4 cloves garlic
2 chili peppers
Seasoning: Fish sauce, salt, sugar, pepper, cooking oil
2. How to make braised snakehead fish with pepper
Step 1: Prepare ingredients
Peel the onion and garlic, wash them, then chop or crush them.
Wash the chili, chop some and leave some whole when braising.
Scale the snakehead fish, remove all the internal organs and remove the fishy smell with vinegar, lemon juice, salt or rice water. Then, wash the fish and drain.
Step 2 : Marinate the fish
Marinate the fish with 3 tablespoons of good fish sauce, half a tablespoon of sugar, 1 teaspoon of salt, 1 teaspoon of seasoning powder, 1 teaspoon of pepper and minced garlic and onion. Marinate for about 20 - 30 minutes for the fish to absorb the spices.
Step 3 : Make caramel
Put the pot on the stove, add 1 - 2 tablespoons of sugar to the pot, turn on the stove to heat, stir continuously until the sugar melts, boils until thick and the color of cockroach wings, then pour in 500ml of water and stir until the sugar dissolves, boil then turn off the stove.
Step 4 : Braised snakehead fish
Add a spoonful of cooking oil to the pot, spread it evenly so that the oil covers the bottom of the pot so that it does not burn when braising. Next, use chopsticks to pick up the marinated snakehead fish and arrange it neatly in the pot, pour in the marinade, then pour the caramel water on top, add fresh coconut water until it covers the fish.
Next, put the snakehead fish pot on the stove, heat it up until it boils, then reduce the heat to medium. Simmer until the fish sauce thickens, season to taste, sprinkle pepper and chopped green onions on top, add a few slices of chili and turn off the heat.
So you have completed the simple way to make braised snakehead fish with pepper at home. The fish has a fragrant smell, rich flavor, mixed with the spicy, numbing taste of chili and pepper, when eaten with hot rice, it will definitely be wonderful.
3. Notes when making braised snakehead fish with pepper in the Southern style
To braise snakehead fish deliciously and flavorfully, you need to choose fresh snakehead fish.
Fresh snakehead fish when held in hand will feel firm, the meat is elastic, not too mushy or soft. Choosing braised snakehead fish is the best because the meat is thick and firm.
You should buy snakehead fish of moderate size, the elongated body of the fish will be firm and sweet to eat. Do not buy snakehead fish that shows signs of spoilage, has a rancid smell, eyes turn milky white, and fish scales are easily separated.
There are many traditional ways to remove the fishy smell of fish such as: soaking in rice water, rubbing with lemon and salt, and white wine.
If you like braised snakehead fish with pepper and snake meat better than usual, when you're done preparing the fish, fry the fish until slightly golden on both sides.
You can buy bottled caramel directly at grocery stores, supermarkets, etc. to replace making caramel.
Southern-style braised fish cannot lack garlic, pepper, chili and coconut water.
Braised snakehead fish with pepper meets the requirements when the fish has firm meat, rich flavor, thick braising liquid, fragrant with pepper and green onions, very "rice-eating" in any season.
Above is a detailed article with instructions on how to make braised snakehead fish with pepper in a very simple Southern style at home. VietNamNet hopes that through this article you will successfully complete this dish for your family to enjoy. Good luck!
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