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Preparation
15 minutes
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Cooking
40 minutes
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Difficulty
Easy
Have you thought of any new dishes to add to your menu to treat your family this weekend? Today, Tastetutorial.com will share with you the recipe for making braised snakehead fish with galangal that is rich and delicious! Let’s get into the kitchen to make this braised dish right away!
Ingredients for Braised Snakehead Fish with Galangal For 4 people
Snakehead fish 1 kg (about 1 fish) Galangal 30 gr Shallots 4 bulbs Chili 2 pieces Green onions 2 stalks Caramel sauce 1 tablespoon Fish sauce 1 tablespoon Cooking oil 3 tablespoons Common spices a little (Salt/ Seasoning/ Sugar)
How to choose fresh and delicious snakehead fish (ca loc)
- To buy fresh and delicious snakehead fish, you should pay close attention to the size. Choose those that are of moderate size, not too big or too small. The body should be elongated, and when held, it feels firm, and when you press on the flesh, it should bounce back.
- Observe the anus to know if the fish is still fresh or not. Freshly caught fish usually have a small anus. If the fish’s anus is swollen, it indicates that the fish is about to die, is spoiled, and may have been injected with chemicals.
- Avoid buying snakehead fish that have soft, mushy, or non-firm flesh. The belly should have little fat and should not smell bad.
- Additionally, to buy fresh snakehead fish with a clear origin and that has been inspected, you should go to reputable food stores and supermarket chains.
Where to buy coloring sauce
- You can find coloring sauce at markets, grocery stores, or on e-commerce websites. Currently, Tastetutorial.com is also selling this product, you can check it out.
- In addition, you can also try making coloring sauce at home according to the recipe from Tastetutorial.com.
Required tools
Clay pot, pan, knife, cutting board, mortar,…
How to cook Snakehead fish (snakehead) braised with galangal
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Prepare the ingredients
Peel the galangal you bought, wash it clean, then slice it thinly, and put it in a mortar to pound it finely.
Peel the shallots and slice them thinly. Wash the green onions and cut them into pieces about the length of your finger.
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Prepare and marinate the snakehead fish
To eliminate the fishy smell and clean the slime, scrape the scales of the snakehead fish, clean the gills, and cut off the fins, tail, and internal organs of the fish.
Then use salt to rub the fish and wash it clean with cold water, then cut the fish into bite-sized pieces.
Put the fish in a bowl, then add 1 tablespoon of fish sauce, 1 tablespoon of seasoning, 1 tablespoon of sugar, and 1 tablespoon of coloring sauce, mix well, and marinate for 10 minutes.
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Lightly fry the fish
Place a pot on the stove with 3 tablespoons of cooking oil, when the oil is hot, add the marinated snakehead fish and lightly fry until the fish is firm on both sides for about 3 – 4 minutes, then remove the fish from the pan.
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Fish Stewing
Next, spread half of the crushed galangal at the bottom of the pot, then layer the fish on top and add 4 sliced shallots and 2 chili peppers on the fish surface.
After that, spread the remaining crushed galangal on the fish surface and add about 300ml of water so that the water just covers the fish.
Bring the pot to a boil over high heat, then cover it, reduce the heat to low, and stew for about 30 minutes until the water reduces and the fish is cooked evenly.
Tip:
- Spreading galangal at the bottom of the pot helps prevent the fish from sticking or burning, and also helps the fish absorb the flavor of the galangal better.
- Depending on your family’s preference for spiciness, you can add more or less chili!
- Stewing the fish on low heat will help the fish absorb the seasoning more.
Finally, add chopped green onions, cover for about 2 minutes for the onions to cook, then turn off the heat!
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Final Product
The stewed snakehead fish with galangal has a beautiful and eye-catching color. The fish is fragrant with the strong aroma of galangal, the meat is firm, and evenly absorbed with seasoning. The dish will be delicious when served with hot rice!
