Steps to follow:
Place the gobies in a basket and gently rub them to remove all the scales. Cut off the tails and fins, then rub again to ensure all scales are completely removed. Next, cut open the belly of the fish and remove the intestines. Note: If there are any roe inside the fish's belly, keep them. Wash them thoroughly and let them drain.
Next, marinate the fish with 1.5 tablespoons of sugar and let it sit for 30 minutes. After the fish has absorbed the sugar, add 2 tablespoons of fish sauce, 1.5 tablespoons of seasoning powder, 1 tablespoon of MSG, and 1 tablespoon of pepper. Stir gently and let the fish marinate for 3-4 hours to absorb the flavors. While waiting for the fish to marinate, chop the shallots and garlic finely. For the scallions and cilantro, pick and wash them. Chop the scallions finely, cut the white part into 3cm pieces and quarter them, and chop the cilantro into 3cm pieces. For the chili peppers, remove the stems, wash them, and leave them whole. Separate the peppercorns and wash them.
Heat a pan with a little cooking oil. Once the oil is hot, add the chopped onion, garlic, and 1 teaspoon of chili powder and sauté until fragrant. Turn off the heat and let it cool. Place an earthenware pot on the stove, add 1.5 tablespoons of sugar, and simmer over low heat until the sugar dissolves completely. Then add about 1 bowl of water and bring to a boil. Turn off the heat and let it cool completely. At this point, arrange the goby fish, chili peppers, black peppercorns, and the sautéed onion and garlic mixture in the pot. Cook over medium heat until the fish comes to a rolling boil, then reduce the heat to low and simmer for about 30-40 minutes until the fish sauce thickens. When the fish stew has thickened and turned a beautiful amber brown color, and the goby fish is cooked through, it's done.
When you turn off the heat, add the chopped scallions and cilantro to the pot and sprinkle with some ground pepper.
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