Sardines are famous for their delicious taste and high nutritional content. Although they have many bones, sardines are still loved by many people.
This type of fish is not only rich in nutrients but also contains many Omega 3 fatty acids which are good for the heart, while also providing vitamins A, C, D and B2, niacin, B12 to support the nervous system and improve...
In particular, this type of fish is now becoming a specialty dish and an ingredient for preparing many high-class dishes.
This fish is quite small in size and belongs to the small oily fish order in the herring family.
There are many species of sardines, living in many different environments. And that is also the factor that affects the nutritional content of sardines.
According to legend, sardines are transformed from magpie birds, so even the gizzard of the sardines resembles that of magpie birds.
In the fall, the sardines fly out to sea and turn into sardines. In the spring, the fish swim back into the forest and turn into sardines.
Therefore, every spawning season, sardines swim from the sea to the river to reproduce in groups. Therefore, many fishermen in the Red River Delta often call sardines "a gift from heaven".
Sardines are silvery white like crucian carp, with thick, rich meat and many delicious eggs. There are many delicious dishes made from sardine such as: Sardines braised with ginger, sardine braised with turmeric, sardine braised with pickles, braised with green bananas, sardine cooked with kohlrabi...
Sardines and kohlrabi
The best and simplest of these is fried sardines, with both the meat and bones eaten, dipped in ginger fish sauce.
Sardines are very fatty, rich fish with fragrant meat, fried, grilled, or cooked in sour soup. Because this type of fish has many bones, the only dish that is suitable for children to eat is braised fish.
Crispy fried sardines - a specialty of the Red River region
This "heavenly gift" dish from the Red River Delta is loved by many people for its crispy fried fish and rich, fragrant meat.
Ingredient
Lard/or cooking oil
Making
Clean sardines, rub with lemon and salt, wash thoroughly with rice water to remove fishy smell, drain.
Use a sharp knife to make a few diagonal cuts on both sides of the fish, marinate with turmeric juice, ginger and 1/2 teaspoon of salt (crushed turmeric and ginger, squeezed to get the juice). Marinate for at least 30 minutes.
You should fry the sardines twice over high heat to get the crispy, delicious taste: Fry the first time, first turn on high heat. Then, reduce the heat to low and fry until the fish is firm, then take it out and let it cool. When it is almost time to eat, fry the sardines a second time until they are crispy, then take them out and place them on paper towels to absorb the oil.
Dipping sauce: Crush ginger and chili, add fish sauce, lemon, and chili to taste. If you like it sweet, add sugar, stir until the dipping sauce thickens.
How to eat: Sardines are eaten with Vietnamese basil, Vietnamese mint or betel leaves, and dipped in ginger fish sauce.
Note: Sardines are fishy so they need to be cleaned and deodorized thoroughly with vinegar or washed with concentrated rice water.
- Sardines go especially well with turmeric and ginger, so rubbing them with turmeric and ginger juice will help remove the fishy smell and make the fish smell more fragrant.
- Make diagonal cuts on the fish body to help it absorb the spices and become crispy and fragrant when fried.
Sardines braised with star fruit
Ingredient:
- Sardines
- Sour star fruit
- Onion, green onion, ginger, ginger leaves, tomato
Sour star fruit helps remove the fishy smell and also helps firm up the fish meat.
How to braise fish:
- Marinate fish with fish sauce, salt, pepper, and caramel.
- Other spices include: onion, ginger, whole onion leaves and ginger leaves.
Scallion leaves and ginger leaves stewed together make the fish fragrant and attractive.
- Sliced star fruit
- After marinating the fish for 1-2 hours, simmer over low heat. Once boiling, add water to cover the fish and cover.
- If cooking with a pressure cooker, choose the stew mode. When finished stewing, wait for the steam valve to cool down naturally, then open the lid and cook in normal mode until boiling and the water is dry.
There is nothing better than braised fish with rice on cold winter days.
Braised Sardines
Ingredient
1 kg sardine
4-5 tomato
1/2 bulb onion
Shallots, garlic, green pepper, chili, ginger
Basic spices
Making
Sardines: If you can't buy fresh sardines, I buy frozen Big C and defrost them, they're still very fresh. Clean the fish thoroughly, then grill both sides a little to reduce the smell and make the fish firmer.
3-4 chopped garlic bulbs, chopped cilantro, onion, diced tomatoes or orange segments. 1 teaspoon thinly sliced ginger, 1 bunch green pepper.
Heat the pan with oil, saute onion, garlic, ginger until fragrant, continue to add tomato, onion, stir-fry until tomato is soft + 4 tablespoons of good fish sauce, a little sugar, seasoning powder, boil until dissolved, turn off the heat.
Place the fish in a pot, pour in the tomato sauce + add water to cover the fish + add 1 chili + green pepper and cook for 2-3 hours until the fish is soft and tender.
To shorten this step, you can use a pressure cooker, which will be much faster. The seasoning does not need to be too strong when braised with fish, a little lighter seasoning will be more delicious.
When the fish is cooked and the water is dry, the fish will release fat and become very soft and fatty. This dish is rich in nutrients so it is good for adults and children.
Note: Because fish has many small bones, cook the bones until soft so that it is safe for children to eat.
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