Vu Dai Village’s braised fish in Ha Nam Province is a cherished specialty for reunions and festive events. The village typically makes the dish in massive quantity on the market forward of the Lunar New Yr (Tet) vacation. It’s purchased by Vietnamese throughout the nation as a vacation specialty, and can also be exported.
This recipe serves about 4 to five folks, takes roughly 3 to 4 hours to arrange, and gives round 2,200 energy in complete.
Components
– 800 – 900 grams of black carp
– 200 grams of pork stomach
– 45 ml of fermented crab paste
– Galangal, ginger, scallions, chili
– Fish sauce, salt, sugar, inventory powder, MSG, pepper, lime
Directions
1. Preparation
a. Put together the fish
– Take away scales, intestine and clear the fish totally.
– Rub the fish with salt and lemon to remove any undesirable odor. A number of strategies exist to remove the fishy odor when getting ready fish, together with rubbing with lime and salt, washing with rice water, utilizing wine, and incorporating crushed ginger.
– It’s endorsed to rub the fish once more with a little bit of sea salt to reinforce the fish’s firmness and taste. The approach is talked about as a secret utilized by the folks of Vu Dai Village.
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Thick items of fish are used to make sure a satisfying chunk when having fun with it. Photograph by VnExpress/Bui Thuy |
b. Put together fermented crab paste
– After cleansing the crabs, manually pound them and filter to extract the juice.
– Combine the juice with salt, thinh – powdered grilled rice, galangal, dried kumquat skins, and shallots, then switch the mix right into a sealed ceramic jar, inserting it subsequent to a wooden range.
– Enable the combination to ferment for roughly 7 days, throughout which era it develops a attribute aroma. The longer the crab sauce is saved, the extra aromatic and pleasant it turns into.
c. Put together the spices
– Slice half of the galangal to line the pot’s backside, and pound the remaining half for marinade.
– Wash the ginger and slice it.
– Extract the lime juice, an important element for eradicating any fishy odor and making certain the tenderness of the braised fish, even its bones.
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The spices comprise a various vary of elements, making a visually interesting mix. Photograph by VnExpress/Bui Thuy |
2. Marinade
– Mix the next elements to season the fish:
Floor galangal
Scallions
3 tablespoons of fermented crab paste (45 ml)
2 tablespoons of fish sauce
2 to three tablespoons of caramel sauce
2 tablespoons of lime juice
2 teaspoons of sugar
1 teaspoon of salt
1 teaspoon of pepper
1/2 teaspoon of MSG or inventory powder
– Guarantee thorough mixing and permit the fish to marinate for no less than half-hour to soak up the flavors.
– For enhanced style, an extended marinade time is advisable, particularly if braising for an prolonged interval.
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The marinated fish. Photograph by VnExpress/Bui Thuy |
3. Cooking course of
The distinctive facet of Vu Dai Village’s braised fish lies within the particular cooking tools used: a clay pot with a lid, and longan wooden. The pot needs to be cured by boiling in sizzling water for sturdiness.
The preparation is intricate, taking as much as 12 hours to attain agency, tender, flavorful fish items which might be edible, even with bones. Whereas these instruments won’t be available, you may recreate this recipe at house utilizing normal cooking tools by following the method:
– To make sure the fish would not follow the pot, line the underside with galangal and ginger earlier than inserting the fish on high. For bigger portions, alternate layers of fish and crushed galangal for straightforward serving.
– Meat is added later for a wealthy style whereas holding the items intact.
When getting ready the braised fish at house, the dish can bear a double cooking course of to intently emulate the standard style.
a. First braising:
– Boil the fish pot on excessive warmth for 3-4 minutes to permit the fish to soak up taste.
– Add boiling water till the sauce evenly covers the fish’s floor. It is essential to make use of boiling water to stop any fishy scent.
– Cut back warmth to low, open the lid, and simmer, seasoning accordingly.
– After 40 – 45 minutes, flip off the range, permitting the fish meat to change into extra agency.
b. Second braising:
– Warmth the fish over low warmth.
– Add pork stomach, often tilting or utilizing a spoon to distribute the inventory evenly.
– When the inventory is nearly gone, leaving 1/3 within the pot, add outdated boiling water to proceed braising.
– Braise the fish for two – 3 hours or longer if needing softer bones.
– End by sprinkling slightly lard for shine and a gorgeous colour.
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Pork stomach brings a richness when it comes to fats content material and imparts a meaty taste to the dish. Photograph by VnExpress/Bui Thuy |
Completed product:
– The braised fish boasts vibrant colours and engaging aromas, with agency meat, edible bones, and the pleasant perfume of galangal.
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The finished dish showcases fish with a lightweight brown hue, enhanced by the pink tones of chili peppers. Photograph by VnExpress/Bui Thuy |