The fish is firm and rich in flavor, the stock is thick, the amber color follows the fish’s flesh like wood grain, and the fish’s belly fat is clear. This is a traditional dish in the Tet feast of ancient Hanoi people.
Ingredient
- 1 kg black carp (2 – 3 large pieces of fish)
- 200 grams of pork belly
- 100 grams of pork skin
- Galangal, dried onion peel
- Spices: Delicious fish sauce, salt, yellow sugar, fish sauce, Northern pepper, soy sauce (for old taste)
- Thick base pot or cast iron pot
Making
- Fish preparation: Braised carp with galangal is a typical dish in the old Tet feast of Hanoi people. The fish chosen must be black carp with firm meat and few bones. Clean the fish, scrape off all the black film, white film and blood in the stomach because this is the cause of fishiness. Then, rub a mixture of white wine, crushed ginger or salt, and lemon, wash several times to clean, and drain.
- Braised auxiliary ingredients : The basic traditional ingredients to make a delicious pot of braised fish include traditional pure fish sauce, salt (to create a deep sweetness), cork soy sauce to create an ancient flavor, sliced galangal, peel. dried onions (take advantage of when making pickled onions on Tet, peel off the outer shell), roasted fragrant Northern pepper, lightly crushed, yellow granulated sugar and stock. When pouring water, pay attention to the fire. Initially, heat to medium until the sugar melts, shake gently to gradually melt, then lower the heat to simmer . When the sugar boils, it turns a light amber color and small bubbles appear. Currently, to pamper each person’s taste buds, add a little crushed lemongrass and dried chili.
- Marinating fish : According to esoteric experience, the way to marinate fish needs to be meticulous so that the braised fish meets standards in color and taste. First, marinate the fish with 1 tablespoon of sugar first, followed by 3 tablespoons of stock. Then add flavoring spices such as sliced galangal, Northern pepper, dried onion skins, lemongrass, and ginger (optional). Finally, add 1 tablespoon of salt, 3 tablespoons of fish sauce, and 2 tablespoons of soy sauce. According to the rule of ”separate salt, keep sugar” in culinary science, sugar helps fish retain its natural sweetness and when braised, the fish’s belly fat also becomes clear and attractive. The salty taste (salt , fish sauce ) makes the fish meat firmer and more flavorful. Leave to marinate for at least 1 hour to absorb the flavor. In the cold winter and Tet, leave it to marinate half the time for even better flavor.
- Add pork belly, sliced into bite-sized pieces, and pork rinds to the braised fish to help make the braised fish fragrant and sticky without drying out. Some families add chicken fat to create a unique aftertaste.
- How to braise fish: It is mandatory to braise 2-3 times over the fire. Having enough heat will help each piece of fish to be firm while still being soft and fatty on the inside, rich in flavor. On fire 1: Put galangal, dried onion peel, and lemongrass on the bottom of the pot, then put the fish on top, add galangal on top, and pour in all the fish marinade. First, turn on the heat so the fish marinade can heat up and seep into every fiber of the fish meat. Then, add boiling water and boil until the sauce covers the surface evenly. Lower the heat to simmer and adjust the seasoning accordingly.
- Occasionally tilt the pot, use a spoon to scoop water and sprinkle evenly on the surface. After 2 hours, put the meat and skin into the braise for another hour, turn off the stove and let cool. Letting the fish rest helps the fish flesh “regenerate” and become more supple and firm. Continue to simmer for 2 simmers with the lid open for about 3 hours, then turn off the stove and leave overnight to firm the fish and infuse color into each fiber of the meat. At this time, the fish belly fat and meat fat will gradually become clearer. The next morning, continue to simmer for about 2 – 3 hours, then open the lid. When braised for a long time, the skin contains a lot of collagen and gradually transforms into gelatin with a sticky consistency that blends into the fish very deliciously. Occasionally tilt the pot, scoop out the stock and sprinkle evenly. Note that when the stock is almost dry and becomes sticky, sprinkle a little lard on top to give it a beautiful color .
- Finished product requirements: Each piece of fish is firm, rich in flavor, water is slightly sticky, shiny color follows the fish meat like rosewood veins, the fish belly fat is clear and attractive. When eating, you can clearly feel the soft and fatty taste, not dry at all. If braised for a long time, you can even eat the bones. Braised black carp with galangal served with green banh chung is a feature of the traditional Tet feast of ancient Hanoians.
Attention:
- There are many folk ways to remove fishiness when preparing fish such as: Rubbing lemon, salt, washing with rice water, white wine and crushed ginger…
- When seasoning fish stock, the water must be boiling to avoid fishiness.
- Some people add sour ears to the stew, which not only helps eliminate the fishy smell but also creates a delicious flavor for the dish.
- It is necessary to master the soft – hard principle in culinary science: When food tissue has many durable bonds and little water, the food will be firm. When the food tissue has little connection or loose connection and a lot of water, the food will be soft. Since ancient times, braising fish 2-3 times over fire to create color, flavor, and aroma is based on that principle.
- Fish have a short, loose protein fiber structure that breaks easily. Therefore, the biggest taboo when braising fish is to turn it over too much, causing the fish pieces that are stretching their flesh to be crushed, less delicious and unsightly.
($1~24,000 VND)
Photo,Video: Internet