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 and delicious dish, rich in flavor. 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's eyes are clear and sparkling, the gills inside are bright red, when touched the fish's flesh has good elasticity, the fish's flesh is firm and has smooth skin, without strange spots.

Fish with bright colors, the anus does not break when squeezed lightly and no intestinal fluid flows out will be fresh, delicious loach.

Ingredients to make braised loach with Vietnamese coriander.

You should not buy loach with cloudy eyes, dark red gills, fish meat that is mushy and crumbly when touched, and has an unusually foul smell rather than 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 large, shiny leaves because it is less fragrant and not as delicious as Vietnamese coriander with small leaves.

Ingredients for braised loach with Vietnamese coriander for 4 people

500gr loach; 100gr 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.

Put the pan on the stove, add 1 shallot and 3 minced garlic cloves and fry until golden brown, then remove and continue to use 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 is very delicious when eaten with white rice.

Put a layer of Vietnamese coriander on the pan, then add 1 part of fried onion and garlic, then arrange 500gr 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, put the pan on the stove and start stewing the fish. Stew the fish over low heat and cover for 15 minutes until the water thickens. Then open the lid, add 3 chopped chillies 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 is very delicious when eaten 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