Change the taste for the whole family with 3 delicious braised fish dishes, extremely 'appetizing' on cold days

GĐXH - Fish is a food with many nutrients for the body, processed in many different ways. On cold days, you can refer to change the taste for the whole family with 3 delicious and attractive braised fish dishes below.

1. Braised goby fish with soy sauce

Ingredients for braised goby fish with soy sauce

+ 400gr of male fish

+ 2 sour thistles

+ 3 – 4 tablespoons of soy sauce

+ Onion, ginger, garlic, chili

+ 200gr pork belly

+ Spices: Fish sauce, sugar, pepper, salt

How to make braised goby fish with soy sauce:

Step 1: Clean the goby fish, remove the intestines, wash with diluted salt water then rinse with clean water, drain. Wash the star fruit, thinly slice; slice the ginger; mince the shallots and garlic.

After preparing the ingredients, marinate the goby fish with 1/2 teaspoon salt, 1 teaspoon fish sauce, 1 teaspoon sugar, 1/2 teaspoon pepper and a little shredded ginger for about 20 minutes to absorb the spices.

Step 2: Saute shallots, garlic and ginger until fragrant, then add pork belly and stir-fry until the edges are slightly browned, then remove and set aside.

Step 3: Arrange the goby fish in the pot, add sliced ​​star fruit alternately with the fish, add the stir-fried pork belly on top. Next, add the tamarind sauce, ½ cup of boiling water and let it turn yellow, then caramelize a little sugar. Season to taste, add chili to reduce the fishy smell.

Bring to a boil over high heat, then reduce heat and simmer until the fish is well-seasoned and the sauce thickens. Place the braised goby fish on a plate, sprinkle pepper and shredded ginger on top and serve with hot rice for a delicious meal.

2. Grass carp braised in molasses

Ingredient:

+ 800gr grass carp pieces

+ 200gr pork belly

+ Molasses

+ Dried onion

+ Spices: Salt, MSG, fish sauce, pepper

Making:

Step 1: Clean the grass carp, scrape off all the black membrane in the belly and use salt to clean. You should wash the fish with clean rice water to reduce the fishy smell, then drain.

Cut the pork belly into bite-sized pieces, marinate with 1 tablespoon of molasses, 1 teaspoon of salt and shallots. You should keep the shallot skin on because it helps the fish to have a beautiful shiny color and also enhances the flavor.

Marinate the fish with 1/2 cup molasses, 4 - 5 tablespoons of good fish sauce, seasoning powder, pepper for about 1 hour. To have a delicious braised fish dish, braise it twice.

First, line the bottom of the pot with dried onion skin or a few green tea leaves, arrange the fish and pork belly alternately, pour in all the fish marinade. Initially, turn on medium heat to boil the fish and simmer for 5-6 minutes, then reduce the heat to low and simmer for 40-45 minutes, then turn off the heat to cool to help the fish firm up.

For the second time, you do the same. You simmer until the fish is firm, the braising liquid thickens, and turns an attractive reddish-brown color. To make the fish shiny, when it is almost done, open the lid to let it dry, and drizzle with a little cooking oil or lard.

3. Braised crucian carp with pickled cabbage

Good mother Huong Nguyen shares how to cook braised crucian carp with pickled cabbage that is not fishy, ​​delicious and goes well with rice on cold days.

Ingredients for braised crucian carp with pickled cabbage include:

+ 500g of cleaned crucian carp

+ 200gr pickled cucumber

+ Some purple onions, chili, green onions

+ 1 tomato cut into wedges

+ Spices: Fish sauce, soy sauce, sugar, cooking oil, pepper, salt

How to make braised crucian carp with pickled cabbage:

Step 1: Clean the crucian carp, then put it in a bowl, marinate with spices, add a little salt and pepper for about 30 minutes to absorb.

Step 2: Heat a little cooking oil in a pot over medium heat, add the shallots and stir-fry until fragrant. Next, add the marinated crucian carp and fry until firm. Once the fish is firm, add the cucumbers and tomatoes to the pot. Add a little sugar to make it look attractive.

Step 3: Add the pickle juice and water to the pot until the fish is covered, add the chili and simmer over low heat until the fish absorbs the spices and the water gradually dries up. When the fish is cooked and the braising liquid thickens, turn off the heat.

Source: https://giadinh.suckhoedoisong.vn/doi-vi-cho-ca-nha-voi-3-mon-ca-kho-thom-ngon-cuc-ky-dua-com-trong-ngay-lanh-172241218130403584.htm