How to make braised loach with Vietnamese coriander, rich in flavor and fragrant, making everyone fall in love

GĐXH - Braised loach with Vietnamese coriander is a strange yet extremely attractive, delicious and rich dish. Get in the kitchen with the article below and start making braised loach with Vietnamese coriander to have a delicious and authentic family meal.

How to choose fresh ingredients

How to choose fresh and delicious loach

You should choose to buy fish that can still move flexibly, swim well and have no wounds or blood clots on their bodies.

The fish eyes are clear and sparkling, the gills are bright red, when touched the fish meat has good elasticity, firm meat and smooth skin, no strange spots.

Fish with shiny colors, anus that does not break when squeezed lightly and no intestinal fluid flows out are fresh, delicious loach fish.

Ingredients to make braised loach with Vietnamese coriander.

You should not buy loach with cloudy eyes, dark red gills, mushy, crumbly meat, and an unusual foul smell, not the typical fishy smell of fish.

How to choose fresh and delicious Vietnamese coriander

You should choose to buy fresh Vietnamese coriander, small leaves, characteristic aroma, not wilted and no strange smell. You should not choose to buy Vietnamese coriander with big, shiny leaves because it is less fragrant and not as delicious as small-leaf Vietnamese coriander.

Ingredients for braised loach with Vietnamese coriander for 4 people

500g loach; 100g Vietnamese coriander; 3 chili peppers; 1 lemon; 1 shallot; 3 cloves garlic; 1 teaspoon chili powder; 2 tablespoons fish stock powder; 1 tablespoon fish sauce; A little common spices (sugar/ salt/ seasoning powder/ ground pepper).

How to prepare

Buy loach, rub with salt and lemon to remove slime, then cut out the fish's organs.

Then rinse with water and cut the fish into bite-sized pieces. Peel and mince the shallots and garlic. Pick the good leaves of the Vietnamese coriander and wash them.

Place the pan on the stove, add 1 shallot and 3 minced garlic cloves and fry until golden brown and fragrant, then remove and continue using this pan to marinate the fish.

The loach meat is chewy and sweet, soaked in rich spices, with a unique aroma of Vietnamese coriander. Braised loach with Vietnamese coriander goes very well with white rice.

Put a layer of Vietnamese coriander on the pan, then add 1 part of fried onion and garlic, then arrange 500g of prepared loach on top. Add another layer of Vietnamese coriander and the remaining fried onion and garlic on top.

Then add the spices in order including 1 tablespoon fish sauce, 2 tablespoons sugar, 1 teaspoon seasoning powder, 1 teaspoon ground pepper, 1 teaspoon chili powder and 2 tablespoons fish stock powder. Next, add about 2 tablespoons of filtered water to dissolve the spices.

Once the spices have dissolved, place the pan on the stove and start braising the fish. Simmer the fish over low heat and cover for 15 minutes until the water thickens. Then open the lid, add 3 chopped chilies and turn off the stove.

The loach meat is chewy and sweet, soaked in rich spices, with a unique aroma of Vietnamese coriander. Braised loach with Vietnamese coriander goes very well with white rice.

Source: https://giadinh.suckhoedoisong.vn/cach-lam-mon-chach-kho-rau-ram-dam-da-thom-nuc-mui-khien-van-nguoi-me-172250630163517303.htm