Braised fish is a rustic dish that has been a part of Vietnamese meals for generations. From mackerel, grass carp to goby, perch, etc., each region has its own way of braising, creating a unique flavor. However, among countless variations, braised fish with two fires is a special way of cooking that has been passed down from generation to generation, standing out with its rich flavor, firm fish meat and attractive color. So what makes the difference?
Fish braised in two fires
Double-fire braised fish is fish that goes through two cooking stages: The first time is braised for a long time, at a low temperature to soften the fish, then it is cooled completely (usually overnight) and then braised a second time. In many rural areas, double-fire braised fish is also a family secret to make fragrant, golden, and greasy pots of braised fish.
Here are the reasons why fish cooked twice is more delicious than fish cooked once.
Fish absorbs spices more deeply and evenly
During the first braising, the fish begins to come into contact with spices, fish sauce, pepper, ginger, caramel, and shrimp paste (depending on the region). However, because the fish still retains its firm texture, the spices only penetrate the outer layer. When cooled, the fish will gradually "absorb" the spices into the inside through the osmosis mechanism. During the second braising, the temperature continues to spread the spices more evenly throughout each piece of meat. Thanks to that, the two-fire braised fish dish has a rich flavor, not salty on the outside but bland on the inside like the first braising method.
Firm fish texture without falling apart
A common concern when braising fish is that the fish will fall apart due to overcooking or stirring too much. With the two-fire braising method, the fish has time to "rest" between the two cooking times, helping to reshape the texture. When reheated the second time, the fish is already soft, so it does not need to be cooked for too long, limiting the situation of the meat being mushy and falling apart. The result is firm fish, each piece intact, not falling apart when picked up but still soft when eaten.
More aromatic and harmonious flavor
Food that has been cooled and then recooked often has a more distinctive flavor, and braised fish is no exception. The first braising helps ingredients such as onions, garlic, ginger, chili, etc. release all their essential oils, blending with the fish water. When cooled, the aroma "incubates" in the pot. When cooked the second time, the temperature brings out that strong aroma, making the double-fire braised fish dish have a distinctive, more attractive aroma.
Bold, attractive colors
The visual element cannot be ignored. The pot of fish stewed in two fires often has a shimmering dark brown color, the braising liquid is as thick as honey. This comes from the fact that the fish broth is boiled over and over again, slowly concentrating. Compared to the fish stewed in one time, which is somewhat thin and pale in color, the fish stewed in two fires gives a more attractive feeling, as if every drop of the braising liquid is the essence of the distillation.
The secret to making delicious double-fired fish stew
To make braised fish with two fires to achieve the desired deliciousness, you need to pay attention to some important points:
- Choose the right pot : A clay pot is the ideal choice because it retains heat for a long time, cooks evenly and does not burn to the bottom. If you do not have a clay pot, you can use a cast iron pot or a thick-bottomed stainless steel pot.
- Marinate the fish before braising : You should marinate the fish at least 30 minutes before braising so that the fish absorbs the spices right from the start. The marinade ingredients can include good fish sauce, pepper, chili, shallots, garlic, ginger and caramel.
- Cook over low heat the first time : High heat can easily make the fish hard on the outside while the inside is not cooked. Cook over low heat the first time, and for about 1.5 - 2 hours.
- Let the fish cool completely before braising again : After the first braising, let the fish cool at room temperature or refrigerate if braising overnight. Avoid braising the fish a second time when it is still warm, as this will lose the "cooling effect".
- Do not stir the fish many times : During both braising sessions, absolutely do not use chopsticks to stir the fish. If necessary, tilt the pot slightly or use a spoon to pour the braising liquid onto the surface so that the spices spread evenly.
Braised fish cooked over two fires is a clear example of the saying “slow and steady, long and delicious”. No need for fancy ingredients, no need for complicated techniques, just a little patience and love for food , you will have a rich, delicious, and emotional braised fish dish.
VN (according to VTC News)Source: https://baohaiduong.vn/vi-sao-ca-kho-hai-lua-ngon-hon-nau-mot-lan-412682.html
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