Catfish is a quite popular fish in Vietnam, with tender and delicious meat, firm texture, along with simple preparation methods. Today, let’s join Tastetutorial.com to the kitchen to see 2 ways to make braised catfish and braised catfish with pineapple that are delicious and very appetizing. Prepare the ingredients and make this delicious dish right away!
1. Braised Catfish
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Preparation
15 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Braised Catfish For 4 people
Catfish 1 fish Green onions 2 stalks (chopped) Pork fat 1 tablespoon Shallots 2 tablespoons (chopped) Chili peppers 2 pieces Fish sauce 1/2 tablespoon Soy sauce 1 tablespoon Coloring sauce 1 tablespoon Common spices a little ( Sugar/ salt/ ground pepper)
How to choose and where to buy color water
- Color water for braised meat can be found at markets, supermarkets, reputable grocery stores, Tastetutorial.com stores, or purchased online at bachhoaxanh.com.
- When buying, pay attention to the packaging; the external label must be intact, not discolored, or torn. The product inside should not be moldy, leaking, or showing unusual signs.
Tools needed
Clay pot, knife, cutting board, bowl, spoon,…
How to prepare Braised fish
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Prepare the fish
After purchasing the fish, use salt to rub it, then use a knife to gently scrape off the slime on the fish’s skin, and rinse with clean water.
Use a knife to cut the fish into pieces about the thickness of one finger.
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Marinating fish
Put 1 tablespoon of pork fat into a clay pot, neatly arrange the fish on top, add a little chopped green onion and shallots.
Marinate the fish with 1/2 tablespoon of sugar, 1 tablespoon of soy sauce, a little salt, ground pepper, 1 tablespoon of coloring sauce, 1/2 tablespoon of fish sauce, and 2 chili peppers, mix well.
Let it sit for about 30 minutes for the fish to absorb the flavors.
Tip: Depending on your family’s taste, you can adjust the amount of seasoning to suit your preference.
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Cooking fish
Place the pot on the stove and cook over high heat until the bottom of the fish firms up and the flesh turns opaque, then flip the fish.
Reduce the heat and continue to cook for about 15 – 20 minutes, occasionally flipping the fish to ensure it cooks evenly on both sides.
When the fish is cooked, taste and adjust the seasoning, add a little ground pepper, and you can turn off the heat.
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Final product
The fish in clay pot has a glossy brown color, the fish is delicious and flavorful, evenly absorbing a moderate salty-sweet taste, with a hint of spiciness.
Served with fresh vegetables and hot white rice, it’s absolutely delightful!
2. Pangasius braised with pineapple
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Preparation
15 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Pangasius braised with pineapple For 4 people
Pangasius 1 kg Pineapple 1/2 fruit Green onion 3 stalks Garlic 2 tablespoons (minced) Annatto oil 2 teaspoons Cooking oil 2 tablespoons Fish sauce 3 tablespoons Common seasoning a little (Sugar/ salt/ monosodium glutamate)
How to choose fresh and delicious pineapple
- You should choose pineapples that are bright yellow, intact, and firm when pressed with your hand, not soft, bruised, or leaking.
- From the crown to the tail, it should have a slightly oval, round shape, with large, sparse eyes for more flesh and sweetness.
- The fresher the pineapple crown, the fresher the fruit; the drier the crown, the sweeter the pineapple.
How to cook Pangasius braised with pineapple
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Prepare the pangasius
Clean the internal organs of the pangasius, cut off the fins and tail, wash thoroughly, and drain.
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Prepare other ingredients
Pineapple bought is peeled, eyes cut off, and then cut into small bite-sized pieces using a knife.
Green onions are washed clean and cut into short sections about 1.5 finger lengths.
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Sauté pineapple
Heat a pan on the stove, add 2 tablespoons of cooking oil, when the oil is hot, sauté 1 tablespoon of minced garlic until fragrant.
Add the pineapple and stir-fry on medium heat, add 1 tablespoon of sugar, and stir continuously until the sugar completely dissolves.
Note: When the minced garlic turns slightly golden, you can add the pineapple and stir continuously to avoid burning the garlic, which can make the dish bitter.
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Stew the fish
Add enough water to cover the pineapple, season with 2 tablespoons of fish sauce, 1 teaspoon of monosodium glutamate, 2 teaspoons of annatto oil, and stir well to help the spices dissolve quickly.
Bring to a boil, then add the fish, add 1 tablespoon of sugar, 1 tablespoon of fish sauce, and gently flip the fish.
Reduce the heat and continue to stew on low for about 10 – 15 minutes, until the fish is fully cooked, then add the green onions and you can turn off the heat.
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Final Product
The catfish is chewy and delicious, soaked in a rich sweet and salty flavor that blends with the tangy taste of fresh pineapple. Picking up a piece of fish along with a piece of pineapple, served with white rice, is extremely appetizing. Let’s try making it right away!
How to Choose Fresh and Delicious Catfish
- Catfish is a type of fish with thick flesh, large body size (can weigh up to 15 – 20 kg), the freshest fish is the one that is still alive, with an intact body and moves actively.
- Choose those with smooth skin, dark color, slightly plump shape; the flesh will be more abundant and tastier.
- Press the fish flesh with your hand; if it feels elastic, firm, and does not deform or dent, it can be chosen for purchase.
- Pay attention to the eyes of the fish; if the eyes are bright, clear, slightly bulging, and the gills are bright red, and the fat is clear, the fish is still fresh.
How to Eliminate the Fishy Smell of Catfish
- When buying, the fish needs to have its internal organs cleaned, all slime, fins, and tail removed, and washed thoroughly.
- Use a mixture of salt and lemon/vinegar to rub the entire body of the fish for about 2 minutes; when the fish feels no more slime, rinse it with water.
See details: How to Choose Fresh Fish
Successful Implementation Tips
- Catfish should be cooked over high heat to ensure the fish’s surface is seared immediately. Wait about 1-2 minutes before flipping the fish to prevent it from falling apart. Once both sides are seared, you can flip it more frequently.
- When marinating the fish and once the fish is cooked, add a bit of ground pepper, which effectively removes the fishy smell and enhances the flavor of the dish.
- Avoid cooking the fish for too long as it can lose all its flavor; typically, fish cooks very quickly, so simmering over low heat for about 15 minutes is just right.
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Hope that with 2 ways to make braised catfish with pineapple that are simple yet delicious can help you add flavor to your family’s daily meals. Wishing you success!
*Refer to images and recipes from YouTube channels: Duy Life, Home-Cooked Meals from the Mekong Delta
