When stewing fish and meat, add one of these fruits
How to properly prepare fish to remove the fishy smell:
To have a fish dish that is not fishy, this is an extremely important step, deciding half the success of the dish. If the fish is not prepared well and the fishy smell is removed, the dish will not have an attractive flavor.
For freshwater fish, you need to remove all the gills, intestines, scrape off the black membrane and blood in the fish's belly. Use coarse salt to rub all over the fish. You can also use rice water, ginger wine or lemon to wash the fish. All of these ingredients will help remove the fishy smell effectively.
For sea fish, you should use green tea water. This method will help reduce the fishy smell of the fish very well.
Ingredients:
- Coconut water
Caramel made from coconut water has a beautiful color, not bitter.
How to cook caramel:
- Step 1: Filter fresh coconut water to remove dust and coconut fiber pieces. After removing the coconut water from the fruit, it must be cooked immediately. If left for too long, the coconut water will turn sour and the caramel will no longer be delicious.
- Step 2: Put the coconut water in a pan or pot and start cooking. When the coconut water is reduced, you can add more coconut water and continue cooking.
- Step 3: When the coconut water has reduced by about half and begins to change color, you can lower the heat. During the cooking process, you can use chopsticks to stir gently so that the coconut caramel quickly evaporates and will not burn. During the cooking time, you must always be near the fire.
- Step 4: At this step, you can turn it over again and put it in a small pot for easy stirring (not required). When you observe that the caramel has a thick, brown color, it is done. You need to let the coconut caramel cool completely before putting it in a bottle or jar for later use.
- Because it is made from pure coconut water, the taste will be slightly astringent, the brown color when cooked will make the dish have a beautiful reddish-brown color and aroma. Not bitter and smelly like caramel.
The way to preserve is very simple, just cover it tightly and leave it in a cool, dry place and it can be kept for up to 3 years.
Braised fish with 2 fires will be more delicious and firm
One of the secrets to making fish that is tender with bones but still firm is to braise it with 2 fires.
First, put all the ingredients in the pot and boil for about 5-10 minutes. Reduce the heat and simmer for 40 minutes. Season to taste. Then turn off the stove and let the pot of fish cool. By doing so, the fish will absorb all the spices.
When the fish is completely cool, put it on the stove and braise it for the second time, or even the third time, using the same method as above.
If the water in the pot is dry, add a little more boiling water to continue braising. Absolutely do not use cold water because it will make the braised fish smell fishy.
Try applying the method of caramelizing coconut water to increase the delicious flavor and ensure the health of your whole family right away!
