Preparation materials
400g goby fish
2 shallots
3 cloves of garlic
2 peppers
Scallions
fish sauce, sugar, seasoning granules, ground pepper, cooking oil
250ml of filtered water or fresh coconut water
1 teaspoon of colored water
How to do
Step 1: Pre-processing goby fish
Clean goby fish, remove intestines and then wash with diluted salt water or vinegar to reduce fishy smell.
Then drain. You can fry the fish briefly so that when braised, the meat is firmer and less mushy.
Step 2: Marinate the fish
Put the fish in a bowl, marinate with fish sauce, seasoning powder, shallots, minced garlic and a little ground pepper for about 20 minutes.
Do not mix too strongly to avoid breaking the fish.
Step 3: Win the color liquid
Heat a pot with a little sugar, simmer until the sugar turns brown, then add a little water to create colored water.
Continue to add colored water to the braising pot to make the dish have a more beautiful color.
Step 4: Braise the fish
Put the marinated fish in a pot, add filtered water or coconut water and bring to a boil.
Lower heat and braise for about 25-30 minutes so that the fish absorbs the spices evenly. When the braising water thickens, add chili and more ground pepper to enhance the aroma of the dish.
Step 5: Complete the dish
Sprinkle scallions on top and turn off the heat.
Goby fish braised with pepper should be served when still hot, eaten with white rice and boiled vegetables. The dish has a rich and characteristic flavor of Vietnamese cuisine, the firm fish is mixed with the slightly spicy and fragrant braised water from pepper.
