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Preparation
30 minutes
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Cooking
30 minutes
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Difficulty
Easy
Catfish braised is a rustic dish that is always favored and chosen by the Vietnamese in every meal. The rich flavor of the braised fish served with hot white rice creates a distinctive trait of the Vietnamese people. Let’s refer to the recipe for cooking braised dish with delicious and flavorful catfish right at home. Let’s get cooking!
Ingredients for Braised Catfish with Bamboo Shoots For 5 people
Catfish 1 kg Sour bamboo shoots 400 gr Shallots 2 bulbs Garlic 1 bulb Chili 5 pieces Green onions 2 stalks Cooking oil 3 tablespoons Vinegar 50 ml Fish sauce 3 tablespoons Turmeric powder 1 teaspoon Common seasoning a little (salt/ seasoning powder/ sugar/ pepper)
How to choose fresh ingredients
How to choose fresh catfish
- For whole catfish, choose those that are still active and move flexibly, with intact fins and tails.
- For pre-prepared catfish, choose pieces with light pink flesh, not overly dark in color, and with very good elasticity.
- Do not buy if you see the fish flesh leaking fluid or having an unpleasant odor, with spots or sores.
How to choose fresh and delicious sour bamboo shoots
- When buying bamboo shoots, you should choose those with a light yellow outer skin, a distinct fragrant smell, and no floating residue.
- Additionally, the bamboo shoot stalks that have not been soaked in chemicals should not be too shiny and should look unappealing.
- You should avoid sour bamboo shoots that have a foul smell, an unusually colored outer skin such as too white or brownish-yellow, and a surface that has spots or is mushy.
- Moreover, if you have time, you can easily make sour bamboo shoots at home following the recipe from Tastetutorial.com.
How to prepare Braised catfish with bamboo shoots
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Prepare the ingredients
First, for the catfish purchased, to clean the slime and reduce the fishy smell, place it in a bowl and wash the fish with rice wine or vinegar mixed with a little salt, wearing gloves and gently massaging the fish body.
Then wash again with clean water, cut the fish into bite-sized pieces, and place them in a strainer to drain.
Tip: Only add a small amount of rice wine or vinegar to wash the fish, as using too much will cause the fish skin to peel and lose its flavor.Next, wash the sour bamboo shoots with 2 – 3 washes of water, then drain.
Peel and wash the garlic and shallots, then crush finely. The green onions should be washed and cut into sections.
Wash the chili peppers, dividing them into 2 parts. One part should be crushed, while the other part is kept whole.
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Marinate the fish
When the fish has drained a bit of water, marinate the fish with half the amount of garlic, shallots, and chili that have been minced, then add 1 teaspoon of turmeric powder, 1 teaspoon of salt, 1 teaspoon of seasoning powder, and 2 tablespoons of fish sauce.
Mix well and marinate for about 30 minutes for the catfish to absorb the spices.
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Boil the bamboo shoots
Boil the bamboo shoots in boiling water for about 10 minutes (lid open) to eliminate the toxins present in the bamboo shoots, then remove and rinse with water.
To keep the bamboo shoots crunchy, prepare a bowl of cold water, soak the bamboo shoots for about 10 minutes, then remove, drain, and cut into bite-sized pieces.
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Fry the fish
Fry 2 tablespoons of cooking oil with the remaining minced garlic until fragrant, then add the marinated fish and fry briefly for 3 minutes over medium heat, flipping to ensure both sides of the fish are seared.
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Stew the fish
Add 2 cups of hot water and 1 tablespoon of fish sauce to the pan where the fish was fried, then stew the fish over low heat.
Next, place another pan on the stove, add 1 tablespoon of cooking oil and sauté the bamboo shoots, seasoning the bamboo shoots with 1/2 teaspoon of salt and 1/2 teaspoon of seasoning powder.
Then, add the sautéed bamboo shoots to the fish pan, along with 3 chili peppers to enhance the flavor of the fish and continue to stew the fish over medium heat for 30 minutes.
Finally, adjust the seasoning to taste, then add 1 teaspoon of pepper and chopped green onions and turn off the heat.
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Final Product
So we have completed the delicious braised catfish with bamboo shoots.
The braised fish after completion will have a beautiful golden color from turmeric, the fish is tender, fatty, and fragrant, and the bamboo shoots still retain their crispiness and rich flavor. Braised catfish with bamboo shoots served with a bowl of hot white rice will definitely make you fall in love.
See more:
Above is the method for making braised catfish with bamboo shoots that Tastetutorial.com sends to you. Surely the delicious, well-seasoned braised catfish is a suggestion for your family’s dinner tonight. What are you waiting for? Get into the kitchen and show your skills right away. Wish you success!
*Source of the recipe and images shared from Facebook: Duy Trang
