Grouper with its sweet and firm meat, characteristic of marine fish, when used as an ingredient for braised dishes, will create an extremely delicious and rich flavor. Today, let’s join Tastetutorial.com in the kitchen and try to make braised grouper with pepper to treat the whole family!
1. Braised Grouper with Pepper
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Preparation
20 minutes
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Cooking
25 minutes
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Difficulty
Easy
Ingredients for Braised Grouper with Pepper For 4 people
Grouper 2 slices (about 150gr) Minced shallots 2 bulbs Chopped green onions 2 stalks Chili 2 fruits Fish sauce 1 tablespoon Caramel sauce 1/2 teaspoon Cooking oil 2 tablespoons Common spices a little (Salt/ Pepper/ Sugar/ Monosodium glutamate)
How to Cook Braised Barramundi with Pepper
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Prepare the Fish
When you buy the fish, slice it and rinse it several times with water to remove blood and slime. To eliminate the fishy smell, lightly rub a little salt on the fish meat and then rinse it clean.
To ensure the fish cooks quickly and absorbs the flavor evenly, cut the fish into bite-sized pieces.
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Marinate the Fish
Marinate the fish with minced shallots and 1 minced chili, 1 tablespoon of fish sauce, 1/2 teaspoon of color sauce, 1/2 teaspoon of monosodium glutamate, 1 tablespoon of sugar, 1 tablespoon of pepper, and 2 tablespoons of cooking oil.
Next, mix well to allow the fish to absorb the spices, then neatly arrange it in a clay pot and marinate for about 15 minutes.
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Cook the Fish
Place the pot of fish on the stove, turn the heat to high, cover the pot, and cook until it boils, then reduce to low heat. Braise the fish for about 15 minutes until the sauce reduces and thickens, then turn off the heat and add the chopped green onions and the remaining minced chili along with some pepper on top.
Tip:
- To ensure the fish is cooked evenly and flavorful, you should braise it over low heat.
- Depending on your family’s taste, you can adjust the seasoning and the thickness of the sauce accordingly!
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Final Product
Thus, the dish of braised fish with pepper is complete. The meat of the fish is sweet and firm, characteristic of sea fish, evenly infused with the slightly sweet flavor and fragrant smell of pepper from the seasoning, which will be a highlight for your family meal. A little bit of braising sauce with white rice makes it even better, doesn’t it!
2. Braised fish with pepper (recipe shared by a user)
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Preparation
20 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Braised fish with pepper (recipe shared by a user) Serves 4
Fish 200 gr Pork belly 200 gr Green onions 3 stalks Cooking oil 1/2 tablespoon Fish sauce 1 tablespoon Chili sauce 1/2 tablespoon Soy sauce 1/2 tablespoon Vinegar 100 ml Common seasoning a little (salt/ sugar/ pepper)
How to choose fresh and delicious pork belly
- It is advisable to select pieces of pork belly with balanced lean meat and fat, and a thick layer of skin on the outside.
- The outer membrane of fresh pork belly will be dry, with a light dark red or bright pink color.
- When cut, the meat has a bright pink color while the skin is white-pink and smooth like velvet. The layer of fat between the lean meat is bright and firm.
- If the pork belly has a strange foul smell, does not bounce back when pressed by hand, or has a slimy surface, it should not be purchased.
How to cook Braised Pomfret with Pepper (recipe shared by a user)
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Prepare the ingredients
To reduce the fishy smell of pomfret, soak the fish in diluted salt water for about 15 minutes, then rinse with clean water and drain. After that, cut the pomfret into bite-sized pieces.
Pork belly should be rinsed with 100ml of vinegar and then washed again with water and drained. Cut the meat into pieces in the shape of checkers for easy eating.
Green onions should be washed clean. Chop the white part finely, and cut the green part into sections.
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Marinating and Braising Fish
Put the fish and meat that have been cut into pot, marinate with chopped green onion, 1/2 tablespoon of cooking oil, 1 tablespoon of fish sauce, 1/2 tablespoon of chili sauce, 1/2 tablespoon of black soy sauce, 1 tablespoon of sugar, and 1 tablespoon of ground pepper. Let it sit for about 15 minutes for the fish and meat to absorb the seasoning.
Put the pot on the stove and turn on medium heat. Stir gently for about 2 minutes until the fish and meat are firm, then add 1 cup of boiling water (rice bowl) to the pot, lower the heat, and braise the fish for about 20 minutes.
When the braising liquid has reduced, taste and adjust the seasoning as needed, then turn off the heat.
Serve the fish and meat on a plate, pour the remaining braising liquid on top, sprinkle a little chopped green onion for a nice look, and it’s ready to enjoy.
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Final Product
The braised grouper with pepper, when cooked, fills the kitchen with a wonderful aroma. The grouper is firm, and the fatty pork belly provides a full experience of sweetness and richness combined with the flavorful braising liquid and the fragrant aroma of ground pepper.
Prepare a really big pot of rice to enjoy this dish. Now, let’s go buy the ingredients and get cooking!
3. Braised Croaker with Pork Belly
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Preparation
20 minutes
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Cooking
25 minutes
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Difficulty
Easy
Ingredients for Braised Croaker with Pork Belly For 4 people
Croaker 350 gr Pork belly 150 gr (or pork belly) Chili 2 pieces Garlic 3 cloves Shallots 2 bulbs Green onions 1 stalk Fish sauce 2 tablespoons Cooking oil 1 tablespoon Common seasonings a little (sugar/ seasoning powder/ monosodium glutamate/ salt/ ground pepper)
How to choose fresh and delicious pork belly
- Observe the color of the meat: Fresh and delicious pork belly has a light red or bright pink color. When cut with a knife, the meat will appear white-pink, slightly shiny, and the layers of fat in between will be bright white and firm.
- Observe the ratio of meat to fat: To select a tasty piece of meat that doesn’t feel too greasy when eaten, you should choose a piece with a balanced ratio of fat and lean meat.
- Feel the elasticity: Good pork belly usually has a high elasticity and does not contain additives. When you press down with your hand and then release, the meat should not leave a dent. If the surface of the meat leaves a dent when pressed, it indicates that the piece has begun to spoil.
- Pay attention to the smell of the meat: This is an important way to help you choose good pork. You should not select pieces that have a sour, foul, or any strange smell. Instead, opt for meat that has a distinctive pleasant aroma.
Tools needed
Clay pot, frying pan, basin, tablespoon, bowl,…
How to cook Mackerel braised with black pepper and pork belly
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Prepare the ingredients
Remove the fishy smell of mackerel by diluting 1 teaspoon of salt in a basin, soak the fish for 7 – 10 minutes, then take it out and rinse well. After the fish has drained, cut it into pieces about 2 – 3 finger widths thick and neatly arrange it in a clay pot.
Eliminate the unpleasant smell of pork belly by rubbing 1 tablespoon of salt thoroughly on the meat for about 6 – 7 minutes, then rinse with water. After the meat has drained, use a knife to cut the meat into pieces about 1 finger width thick.
Peeled 2 shallots and 3 cloves of garlic, smashed and minced them finely.
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Sautéed Meat
Place a pan on the stove, turn on low heat, and add 1 tablespoon of cooking oil. When the oil is hot, add 2 tablespoons of sugar to caramelize on low heat until the sugar turns golden, then quickly add all the chopped onion and garlic and stir.
When the onion and garlic become fragrant, add the pork belly and stir evenly for about 7 minutes until the meat is cooked.
Continue to add 2 tablespoons of fish sauce, 1 tablespoon of sugar, 1 teaspoon of seasoning powder, 1 teaspoon of monosodium glutamate, and 1 tablespoon of salt. Stir well for another 5 minutes until the meat is firm, then pour the meat into the fish pot to marinate for about 15 minutes.
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Braised Fish
Place the fish pot on the stove, turn on medium heat, and turn the fish a few times so that the fish meat cooks and firms up, absorbing the spices evenly. Next, add 1.5 cups of boiling water (rice bowl) to braise the fish on low heat for about 10 minutes.
When you see the sauce thickening, sprinkle some ground pepper and chopped green onions, along with 2 smashed chili peppers, and braise for another 5 minutes, adjusting the seasoning to taste before turning off the heat.
Note: Remember to pour boiling water into the fish pot, do not pour cold water as it will make the fish smell fishy.
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Finished Product
The braised grouper with pork belly is now complete. The fish is chewy and fragrant, rich in flavor. The pork belly is just right, fatty but not greasy. The dish is harmoniously blended together thanks to the strong aroma of ground pepper.
This is indeed a delicious and appealing dish. Eating this with white rice would be perfect.
How to Choose Fresh and Delicious Grouper
- It is better to choose wild grouper instead of farmed grouper, as the meat will be fresher, tastier, and less fishy.
- For whole grouper, you should look for: Clear, bright eyes with visible black pupils; Gills that are still bright red; Firm and elastic flesh; No slime on the outside; Shiny skin color.
- For sliced grouper, you should choose: Firm meat, not mushy; Still has fresh blood; Clear marbling on the fish meat; The fish slice should not be turning brown or have an unpleasant odor.
- Do not buy if you see the fish turning purplish or having an unusual foul smell.
See details: How to Choose Fresh and Delicious Grouper
How to Clean Grouper Properly, Without Fishy Smell
- Method 1: Soak and wash the fish in rice water for about 15 minutes, then rinse with clean water.
- Method 2: Use ginger and white wine to wash the fish, then rinse with clean water.
- Method 3: Rub coarse salt on the fish meat, then rinse with clean water.
- Method 4: Soak in diluted vinegar water for about 5 minutes, then rinse with clean water.
See details: 7 Tips to Easily and Effectively Remove Fishy Smell
See more:
Hope that with the flavorful and appealing peppered cobia recipe just introduced, you have added a new recipe to treat your family at the upcoming meal. Wishing you success in your cooking!
