In the rainy season in September, perch are plump and have fragrant meat. Braised perch is always served with rice because of its sweet, salty and spicy flavor.
Ingredient
( 8 )
- 800 grams of perch
- 1 fresh coconut for juice
- 1 bulb of garlic
- 4 purple onions
- 4 chili peppers
- 1 bunch of green onions
- Spices: Fish sauce, salt, sugar, water color, seasoning powder, pepper
- Cooking oil, pork fat (optional)
Making
1. Preliminary processing
- The head of the perch is removed, the scales removed, the intestines removed, and soaked in diluted salt water and lemon to remove slime and fishy smell. Then, wash and drain.
- Onions and garlic are peeled and crushed. Part of the chili is finely chopped, part of the chili is left whole and added when braised. Chop fresh coconut to get the juice to braise. Mix the sauce mixture including: 3 tablespoons 40 protein fish sauce, 1 tablespoon sugar, 1 tablespoon water color, 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon seasoning powder and stir well.
- Marinate the perch with 1/2 part onion, garlic, crushed chili and braised sauce for at least 30 minutes to absorb the flavor.
2. Processing
- Fry onions, garlic, onion heads, add fresh coconut water and bring to a boil. When braising fish, you must boil the water to avoid fishy fish. Put the marinated fish into the stock. Occasionally skim off the foam.
- Braised fish over 2 fires will be delicious and flavorful: First time, turn on the stove and bring to a simmer, seasoning to taste. Braise until the water dries up by 1/3, then continue to add more coconut water to the stock and keep on fire. Occasionally scoop out the stock and sprinkle it evenly so the braised fish has an even taste. When the fish is soft and the water in the pot is as thick as desired, sprinkle a little lard and add pork rinds for flavor (optional). Sprinkle with a little pepper and chopped green onions.
- Finished product requirements: Soft, flavorful fish meat, thick stock, fragrant with pepper and green onions. Just like that, eating it with white rice and boiled vegetables will blow away the whole pot of rice during the rainy season.
Attention:
- To remove the fishy smell of perch, there are many traditional ways such as: Soaking in rice water, diluted lemon juice, salt, and white wine.
- Southern-style braised fish cannot lack garlic, pepper, chili, and coconut water.
- When braising fish, if you add water, it must be boiling to avoid fishy taste.
- In addition to braised perch, there are also many delicious dishes made from perch that are memorable such as: Crispy fried perch, perch soup cooked with green cabbage…