-
Preparation
20 minutes
-
Cooking
30 minutes
-
Difficulty
Easy
A fragrant smell wafting through your kitchen will make everyone’s stomach growl, unable to resist the curiosity to see what you are cooking. Don’t miss out on the ginger, turmeric, and lemongrass braised catfish, it will not disappoint you. Into the kitchen to make this braised dish together!
Ingredients for Braised Catfish with Ginger, Turmeric, and Lemongrass Serves 4 people
Catfish 1 kg Lemongrass 2 stalks Ginger 1 bulb (small) Red onion 2 bulbs Bird’s eye chili 2 fruits Cooking oil 2 tablespoons Turmeric powder 3 teaspoons Fish sauce 4 tablespoons Common spices a little (Pepper/ seasoning powder/ salt)
How to choose fresh ingredients
How to choose fresh catfish
- Preferably choose catfish that have a round, plump body, firm body, and the head should be balanced with the body.
- Choose fish that, when observed, have bright red gills, and when you press the flesh, it has good elasticity and is firm.
- Avoid choosing fish that have wounds on their body, flesh that is no longer elastic, soft and mushy, has a foul smell, and gills that are dark red, as they are often spoiled, and the fish is not tasty.
How to choose fresh and delicious ginger
- Choose mature ginger roots with many veins on the surface as they contain more essential oils, enhancing the aroma of the dish.
- It is advisable to select ginger roots that still have dirt on the skin and have a shiny, firm outer layer, without any black spots or spoilage.
- Additionally, you can choose by smelling; ginger typically has a strong and fragrant characteristic smell, and you should avoid buying ginger roots that have no aroma when sniffed.
How to choose fresh and delicious lemongrass
- Choose lemongrass stalks that have tightly wrapped leaves, with older layers outside protecting the younger ones inside. The lemongrass leaves should not be dry or wilted.
- The stalks should have a beautiful green color, undamaged, and when smelled, lemongrass should have a characteristic fragrant aroma.
- To buy the best quality lemongrass, you should purchase from reputable stores, supermarkets, or large markets.
Where to buy turmeric powder?
- You can buy turmeric powder at reputable stores, supermarkets, or large markets.
- When purchasing, be sure to check the origin and expiration date to avoid buying low-quality turmeric powder, and the packaging must be intact.
- Additionally, you can also make turmeric powder at home following the recipe shared by Tastetutorial.com!
How to prepare Catfish stewed with ginger, turmeric, and lemongrass
-
Prepare the ingredients
Buy catfish and clean the insides, rub the fish’s body with salt to remove the slime and fishy smell. Then wash thoroughly, cut into bite-sized pieces, and let drain.
Effective ways to remove fishy smell
- Method 1: After cleaning, you can cut the fish into bite-sized pieces and soak it in rice water for about 15 – 20 minutes. Then take it out and rinse it with clean water.
- Method 2: Use salt to rub the fish’s body, then scale it and clean it. Finally, just rinse the fish with water before cooking.
- Method 3: When washing the fish, you can mix a few tablespoons of alcohol or white vinegar into the water, then soak the fish for about 5 minutes and rinse it with clean water.
See details: Effective ways to remove fishy smell.
Lemongrass is peeled of its outer layer, and the top 1/3 is cut off, then washed. After that, cut it in half and smash it.
Shallots are peeled and sliced thinly. Then, chop half of the shallots finely.
Ginger is scraped clean with a spoon, then washed and cut into strips.
-
Marinate the fish
Put the sliced shallots, 1/2 teaspoon of whole pepper (or ground pepper), and 2 small chili peppers into a mortar, then pound them finely.
Add the fish to a plate along with 2 teaspoons of seasoning, 3 teaspoons of turmeric powder, the spice mixture that was just pounded above, and 2 tablespoons of fish sauce, then mix well and marinate for 30 minutes for the fish to absorb the flavors.
-
Fish Stewing
Place a pot on the stove, add 2 tablespoons of cooking oil. Wait for the oil to heat up, then add 2 teaspoons of sugar to create color. Reduce the heat and continue stirring until the sugar turns a caramel color.
Add chopped shallots and 2/3 of the julienned ginger to the pot, stir well until fragrant, then add the fish to the pot, carefully stir the fish to ensure the brown color coats the entire surface.
Season the pot with 1 tablespoon of salt, 2 tablespoons of fish sauce, cover the pot, and let it sit for about 5 – 7 minutes for the fish to firm up.
Then, add 1 cup of filtered water (rice bowl) to cover about 1/2 of the fish in the pot. Add the bruised lemongrass and the remaining ginger to the pot, then cover, adjusting the heat to medium-low. After about 20 minutes, taste and adjust the seasoning as needed, then turn off the heat.
-
Finished Product
So the dish of catfish stew with ginger, turmeric, and lemongrass is complete. The fish is rich in flavor, with the distinctive aroma of ginger, turmeric, and lemongrass infused into every bite of meat. Inside, the meat retains its natural sweetness and is not dry at all. This dish is even better when served with hot rice. Give it a try!
See more:
So the dish ginger, turmeric and lemongrass catfish stew is complete. It’s really simple for you, isn’t it? This dish will be a great companion for rice that you can add to your list of delicious dishes. Wishing you success!
* Image and recipe source shared from Facebook: Linh Nguyễn
