Fish stock with this unique leaf, fragrant dish, not fishy

To make delicious braised fish without fishy smell, you just need to add this familiar yet strange leaf.

Today I will show you how to braise fish with delicious ginger leaves.

Ginger leaves are a familiar ingredient in cooking, especially delicious when stewed with fish. Fish stewed with ginger leaves should be eaten hot, each piece of fish has a shiny golden brown color, the stewed water is smooth and thick.

Braised fish has an extremely attractive aroma. When eating, you can clearly feel the soft, sweet and rich fish meat. The smell of galangal, ginger leaves and lemongrass blend together, permeating the fish meat, creating a wonderfully delicious flavor.

Dan Viet introduces how to braise fish with ginger leaves as follows:

Ingredients for braised fish with ginger leaves:

- Fish: grass carp and silver carp: 2 kg

- Pork belly: 1 kg

Ingredients for braised fish with ginger leaves: Ginger leaves

- Ginger leaves, galangal, lemongrass, shallots, chili

- Fish sauce 40 degrees of protein

- Seasoning powder, salt, sugar

How to cook fish :

- Wash the fish, rub with coarse salt and blanch in boiling water to reduce slime and fishy smell.

How to braise fish: Place ginger leaves at the bottom of the pot and on top.

- Marinate the fish with 2 tablespoons of seasoning powder, 1 tablespoon of salt, 1 tablespoon of sugar, half a bowl of fish sauce (pho spoon). Marinate for about 30 minutes for the fish to absorb the spices.

- Cut the pork belly into 2-3 finger-sized pieces because it will shrink when braised. Fry briefly with 1 lemongrass stalk and 3 minced shallots. Season with fish sauce and seasoning powder.

- Use about 1 rice bowl of sugar to make the caramel.

How to braise fish: Fish braised on a wood stove is very fragrant.

- Arrange a layer of ginger leaves at the bottom of the pot, add a layer of sliced galangal, then a layer of pork belly, and on top is the fish. Then cover with a layer of minced galangal. Add caramel and boiling water until it covers the fish.

- When boiling, cover with a layer of fresh banana leaves. This way the braised fish pot will have the aroma of ginger leaves and the strong smell of banana leaves.

How to braise fish: Firm, fragrant pieces of fish

- Braise fish over 2 fires. Braise on fire 1 for 2 hours the night before, and on fire 2 the next morning for another 3 hours.

Depending on the amount of fish, you can increase or decrease the braising time accordingly. If you have time, braise over low heat for as long as possible for the best taste.

Good luck with this recipe for braising fish with ginger leaves!

*Food and photos by Fb Hanh Nguyen

According to Dan Viet

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