The white fish meat is soft, naturally sweet, the broth is light and sour, sweet and fragrant, with the aroma of dill, green onion. This is a familiar dish of many sea areas in the country.
Material
- 400 gr of fish and potatoes
- 3 tomatoes
- 1/2 pineapple
- 1/2 lemon
- 3 dried onions
- 1 small piece of ginger
- Seasoning: Fish sauce, salt, seasoning, pepper, turmeric, chili (optional)
- Spices: Green onions, dill, coriander
- Cooking oil
Making
- Taro fish cut the head, gutted, peeled off the white part inside the belly, washed with lemon to help eliminate fishy and make the fish more sharp, let it dry. Fish whole or cut into pieces and then marinated with 1 teaspoon salt, 1/2 teaspoon seasoning, 1/2 teaspoon pepper, 1/4 teaspoon turmeric powder (or a little crushed fresh turmeric), onion mince for about 15-20 minutes.
- Tomato tonic, betel nut, beveled pineapple, scallions, coriander, chopped dill.
- Sauté onion, add 1/2 tomato and stir-fry to create color, add pineapple and sufficient amount of water, season to taste.
- When the water boils, add the fish and the remaining tomatoes. If you like to eat sour, you can add tamarind juice or increase the amount of tomatoes, cook on medium heat, do not stir to avoid crushing the fish. When the fish turns white, it is cooked, add dill, coriander, green onion and chili, turn off the heat. Squeeze some lemon juice in and enjoy hot.
- Finished product requirements: Soft white cooked taro fish, natural sweetness, light sour soup, sweet taste, aroma of dill, green onion. This hot dish quickly dispels the cold of winter.
Attention:
- Delicious potato fish is cooked just right, if it is overcooked, the meat will melt.
- When cooking, keep it, do not stir, it will break the fish.
- You can use the head, minced fish fins with a bit of dill, laksa leaves, chili, season with a little seasoning and then round the ball to cook the soup is also very delicious.
- Depending on the region and taste, you can add your favorite vegetables like in Hai Phong, add celery, Ha Tinh add bitter vegetables…
- The season of calamari starts from September to February of the lunar calendar, so if you want to freeze the fish, you should put the fish in a box with a little salt and water, so that when cooking the fish, it still retains its inherent freshness and delicious taste. follow vnexpress