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Preparation
30 minutes
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Cooking
20 minutes
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Difficulty
Easy
Basa fish stomach stir-fried with pickled mustard greens (sour vegetables) is both delicious and flavorful, while being crunchy and extremely enjoyable. This stir-fried dish is very simple to make. Let’s cook right away with Tastetutorial.com to prepare this dish for your family meal!
Ingredients for Stir-fried Basa Fish Stomach with Pickled Mustard Greens (Sour Vegetables) For 3 people
Basa fish stomach 300 gr Pickled mustard greens 200 gr (sour vegetables) Pineapple 1/2 fruit (pineapple) Celery 100 gr Onion 1 bulb Red onion 3 bulbs Garlic 3 bulbs Ginger 1/2 bulb (sliced) Cooking oil 1 tablespoon Common spices a little (Sugar/ pepper/ salt/ monosodium glutamate/ seasoning)
How to choose delicious ingredients
How to choose quality basa fish stomach
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You should buy fish stomachs that are pinkish-red, have a certain firmness and elasticity, are not pale, and do not have a foul smell.
- It is advisable to buy fish stomachs at a system of stores, food counters, supermarkets, Tastetutorial.com, or reputable big markets to ensure safety.
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Limit buying frozen products as they will reduce the flavor of the dish.
How to choose crispy and delicious pickled mustard greens
- Select pickled mustard greens that have a natural yellow color, are not overly bruised, have smooth leaves, and are not torn or spotted.
- You can buy packaged pickled mustard greens at the nearest supermarket or reputable places, paying close attention to the packaging, expiration date, and the natural color of the pickled greens.
- Additionally, you can also make pickled mustard greens at home following the recipe from Tastetutorial.com provided below.
How to choose fresh and delicious pineapple
- Ripe and sweet pineapples usually have an eye-catching yellow color, sometimes with some green spots.
- It is advisable to choose those that are slightly round, short, and have larger eyes because these are ripe fruits, naturally sweet, and not artificially ripened.
- You can sniff the aroma of the pineapple to check the ripeness of the fruit. Those that have a sweet, pleasant smell, but not too strong are just right for eating.
How to prepare fried basa fish stomach with pickled mustard greens
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Prepare the fish stomach
To remove the fishy smell and sliminess of the fish stomach, after purchasing, rinse it briefly with clean water and then place it in a bowl and gently massage it with a little salt. After that, rinse thoroughly with water several times and let it drain.
Place a pot on the stove, add 100ml of water, julienned ginger, and bring to a boil. Next, blanch the fish stomach for about 1 minute, then remove it and place it in a bowl of ice water to soak for 5 – 7 minutes. Finally, take the fish stomach out and let it drain.
Tip:
- To make the fish stomach crispier, you should soak it in ice water after blanching.
- Additionally, to prevent the fish stomach from being fishy when stir-frying, you should add ginger during the blanching process.
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Prepare other ingredients
Pineapple should be peeled and the eyes removed. Then, rinse briefly with water, drain, and cut into bite-sized pieces.
Wash the celery thoroughly, drain, and cut into pieces about 2 finger lengths long.
Peel the onion, wash it clean, and cut it into bite-sized pieces. Peel the shallots and garlic, then mince finely.
Wash the pickled mustard greens thoroughly with plenty of water to reduce sourness, drain, and cut into bite-sized pieces.
Quick way to peel pineapple without cutting the eyes:
- First, cut the pineapple vertically from top to bottom into 4 equal parts.
- Continue to cut along the length of the pineapple piece, then stop at the end of the fruit and cut firmly to separate the flesh from the skin.
- Avoid cutting too close to the skin to prevent leaving any eyes on the pineapple. Finally, cut into smaller pieces as needed.
See details: 5 simple ways to peel pineapple easily without taking much time
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Stir-fried fish stomach with pickled vegetables
Place a pan on the stove, add 1 tablespoon of cooking oil. Wait for the oil to heat up, then add sliced shallots and garlic to sauté until fragrant. After that, add the fish stomach and stir-fry on high heat for about 2 minutes.
Next, add pickled vegetables, pineapple, celery, and onion and stir-fry over medium heat. Season the pan with 1 tablespoon of sugar, 1 teaspoon of salt, 1/2 teaspoon of monosodium glutamate, 1 teaspoon of seasoning powder, 1/2 teaspoon of pepper, and stir-fry for about 5 more minutes.
Finally, adjust the seasoning to taste, turn off the heat, and it’s done.
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Final product
Stir-fried fish stomach with pickled vegetables has a very delicious taste that pairs well with rice; the fish stomach is crunchy and chewy, combined with the crisp and tangy pickled vegetables, making it extremely appealing.
You can enjoy it with rice or vermicelli, or it can be served as a side dish for drinking. Wishing you a delicious meal.
Fried basa fish stomach with sour cabbage (pickled cabbage) is completed, it’s really simple and quick, isn’t it? Hopefully, the above recipe will help you easily make this stir-fry dish. Wish you success!
*Source of images and recipes shared from Facebook: Trang Vo
