Steamed dishes made from saba fish are very popular due to the sweet and tender flesh of the fish, while also being rich in nutrients. Let’s join Tastetutorial.com in the kitchen right away with 2 delicious ways to make steamed saba fish for your family meal!
1. Steamed saba fish with lemon
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Preparation
15 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Steamed saba fish with lemon For 3 people
Saba fish 1 fish Lemon 2 fruits Shallots 1 bulb Chili 2 fruits Coriander 5 sprigs Lemongrass 2 stalks Green onions 5 sprigs Kaffir lime leaves 4 leaves Fish sauce 1 tablespoon Lemon juice 1 tablespoon Common spices a little (salt/ pepper/ sugar/ monosodium glutamate/ seasoning powder)
Ingredient image
How to prepare Steamed Saba Fish with Lemon
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Prepare and marinate the saba fish
After purchasing the saba fish, remove all internal organs, eliminate the fishy smell, and wash it thoroughly with water. Use a knife to make a few cuts on both sides of the fish.
Evenly marinate the fish with 1/3 teaspoon of salt, 1/2 teaspoon of monosodium glutamate, 1/2 teaspoon of seasoning powder, and 1/2 teaspoon of pepper, allowing the fish to absorb the spices for 10 minutes.
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Prepare other ingredients
Sliced shallots thinly. Cut the lemongrass into pieces and split them into smaller sections.
Cut the lime leaves into strips. Smash the chili. Slice the lemon thinly.
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Prepare the fish sauce
Put into a bowl the ingredients including 1 tablespoon of sugar, 1 tablespoon of fish sauce, 1 tablespoon of lemon juice, mix well and then add about 1/2 teaspoon of the prepared fish sauce over the marinated fish.
Add about 1 teaspoon of minced garlic and some chili into the remaining fish sauce to make the dipping sauce.
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Finished Product
When completed, the steamed saba fish with lemon will be incredibly attractive with the delicious, tender, sweet fish meat, fragrant with lemongrass and lime leaves. Enjoy it with a delicious dipping sauce and serve it with hot rice for a wonderful experience!
2. Steamed saba fish with scallion oil
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Preparation
10 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Steamed Saba Fish with Scallion Oil For 3 people
Saba fish 3 pieces Scallions 100 gr Pork fat 50 gr Cooking oil 200 ml Common condiments a little (salt/ sugar/ monosodium glutamate/ seasoning powder)
How to Choose Fresh and Delicious Pork Fat
- Choose fat that is opaque white, has good elasticity, shows no signs of being slimy or yellowing, and has no unusual fishy smell.
- You should choose to buy the back fat of the pig so that when cooked, the fat will turn golden and crispy, and the fat will also be richer and more fragrant.
- To buy the best quality fat while ensuring hygiene and safety, you should buy it at reputable stores, food stalls, supermarkets, or large markets that have inspection stamps.
How to Prepare Steamed Saba Fish with Scallion Oil
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Prepare the saba fish
Remove the internal organs from the saba fish, eliminate the fishy smell, and then wash it thoroughly. Next, use a knife to make a few cuts on the fish’s body. Marinate each side of the fish with 1 teaspoon of seasoning.
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Prepare the other ingredients
After buying, wash the pork fat several times with water and let it drain. Next, use a knife to cut the fat into small pieces.
Trim the roots from the scallions, remove any yellow leaves, wash them thoroughly, let them drain, and then chop them into small pieces to put into a bowl.
Add 1 teaspoon of salt, 1 teaspoon of monosodium glutamate, and 1 teaspoon of sugar to the bowl of scallions.
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Making scallion oil
Put a pot on the stove and pour in 200ml of cooking oil, add 50gr of pork fat and cook until the pork fat is golden and crispy, then turn off the heat.
Pour all the oil and crispy pork fat into the prepared bowl of scallions, then use a spoon to mix well so that the scallions are cooked and absorb the seasoning evenly.
How to make crispy and delicious pork fat without splattering oil
- You should add a little lemon juice to help the fat become more golden and crispy.
- When frying the pork fat, keep the heat at medium to avoid burning or creating loud popping noises that can splatter.
- Also, you should only fry for 10 – 15 minutes to ensure the pork fat is just cooked while still retaining its crispiness.
- Avoid frying for too long as it will cause the pork fat to deflate and taste less delicious.
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Steaming the fish
Place the fish in the pot and steam for 15 – 20 minutes, then remove the fish and spread the scallion oil on top to finish.
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Final Product
The fragrant aroma of onion oil, the fatty taste of fried pork skin, and the soft, delicious, and appealing flavor of saba fish all blend together to create an attractive, rustic dish to treat everyone.
How to Choose Fresh, Delicious Saba Fish
- You should choose saba fish with clear eyes, pink gills, and skin without unusual colors.
- It is best to buy fish that still have a firm texture when you press on the flesh with your hand.
- Observe the eyes of the fish; fresh saba fish will have clear eyes, not cloudy, and the cornea will have a certain elasticity.
- Avoid choosing saba fish that show signs of bloating, swimming weakly, and have pale colors, as these are fish that are no longer fresh.
See details: How to choose fresh, quality fish
Effective Methods to Remove Fishy Smell
- To clean and remove the fishy smell, you can use rice washing water to soak the fish for about 15 – 20 minutes, then rinse with clean water and proceed to cook.
- You can also use a mixture of salt and alcohol to soak the fish for about 10 minutes and then rinse with water.
- Alternatively, use ginger to remove the fishy smell; soak the fish in water with a smashed piece of ginger for about 5 minutes, then remove and let it drain before cooking.
See details: 7 effective methods to remove fishy smell
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With just a few simple steps, you can immediately pocket 2 ways to make steamed mackerel that are delicious and flavorful. Tastetutorial.com wishes you success in the kitchen!
*Refer to images and recipes from the YouTube channel Wife’s Kitchen and NGỌC DIỆP TV
