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Preparation
30 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Sour Fish with Giang Leaves Serves 3
Sour fish 1 kg (1 fish) Giang leaves 100 gr Shallots 4 bulbs Hot chili 2 pieces Common spices a little (Seasoning/ Salt/ Sugar/ MSG)
How to choose fresh ingredients
How to choose fresh sour fish
- Fresh sour fish is one that is still alive, swimming well, and has clear eyes where the pupil can be seen clearly.
- Additionally, gently press the fish’s flesh with your hand to feel firmness, not mushy, and the flesh should have good elasticity like rubber.
- Moreover, you should buy sour fish that has a cherry color; conversely, if you see a dark brown color or it looks dull, it means the fish has gone bad and is inedible.
- It’s advisable to avoid buying sour fish with swollen bodies, weak swimming, and pale color as these are signs that the fish has been kept for too long.
Prepare other ingredients
For the giang leaves, you only need to pick the young leaves, then wash them clean and let them drain.
Finally, take a mortar and add 4 peeled purple onions and 2 bird’s eye chilies, use a pestle to pound them finely and then transfer to a bowl.
Marinate the fish
After preparing the ingredients, take a bowl and add 1 sour fish that has been cut, all of the finely pounded onion and chili mixture, 1 teaspoon of seasoning, 1 tablespoon of sugar, and 1/2 teaspoon of monosodium glutamate, mix well and let the fish absorb the seasoning for 15 minutes.
Cook sour fish with giang leaves
Next, place a pot on the stove with 700ml of water over high heat. When the water boils, reduce to medium heat, then add all the marinated sour fish, cooking for about 10 – 15 minutes.
When the water comes to a boil again, take 100g of cleaned giang leaves, crush them lightly, and add them to the pot, cooking for an additional 5 – 7 minutes.
Completion
When you see the giang leaves and other ingredients are cooked, season them to taste, then turn off the heat and ladle it into a bowl to enjoy right away!
Final Product
Tomato fish cooked with giang leaves, with an incredibly captivating flavor, will be a unique change you can offer to your loved ones during dinner.
The broth, with its refreshing sourness from the giang leaves, is truly enticing, and the tomato fish is fresh and has firm flesh! I really can’t wait any longer to scoop up a bowl of white rice to eat with it!
Tastetutorial.com has just introduced to everyone how to make tomato fish cooked with giang leaves that carries the rustic, simple flavor of home. Especially, it has a surprisingly delicious and appealing taste. Don’t forget to look forward to more interesting articles!
