Braised fish is a familiar dish in Vietnamese family meals. However, not everyone does the right thing to make the fish absorb the flavor without getting mushy.
According to BBC's culinary website, the first important step when processing fish is to thoroughly clean and deodorize with salt or mild acid such as lemon or vinegar. This method helps remove surface bacteria and improve the flavor of the dish.
Marinate the fish for enough time to absorb the flavor
Chefs interviewed by The New York Times said that marinating fish for at least 20-30 minutes before cooking will help the seasoning penetrate deeper, especially when using fish sauce, ginger, garlic and pepper. Do not marinate it for too long with thick salt as it can make the fish meat dry.
Temperature control when storing
According to The Guardian's cooking section, cooking technique determines the deliciousness of braised fish. Initially, you should simmer over medium to high heat so that the fish is firm, then reduce the heat and simmer. Keeping the heat stable helps the fish cook evenly without breaking.
Colored water tank creates a natural flavor
Instead of using industrial colorant, you can naturally beat sugar to cockroach wings color and add a little hot water. Homemade colorant creates a lighter caramel flavor and more attractive colors for the dish.
Add ingredients to create flavor depth
A little galangal, fresh chili or fresh coconut water will make braised fish more flavorful. In particular, coconut water helps balance the saltiness, creating a natural sweet aftertaste.
Just pay attention from the preliminary processing stage, marinating to adjusting the heat, the familiar braised fish will become more attractive, delicious and "rice-cooked".
