Don’t rush to store the catfish, add this to make the meat tender, not fishy, and endlessly delicious

Cá nục is one of the delicious dishes and provides a rich source of protein for the body. With this ingredient, you can prepare many delicious dishes such as steamed sap sap with soy sauce, grilled spicy sap sap, sour soup with sap sap… Besides, you can also learn how to make trout fish in tea leaves from this delicious, nutritious, and affordable ingredient.

1. Ingredients for making trout fish in tea leaves

– Sap sap fish: 400 grams

– Green tea leaves: 50 grams

– Pork belly: 200 grams

– Dried shallots: 4 bulbs

– Fresh pineapple: ¼ piece

– Bird’s eye chili: 4 pieces

– Green peppercorns

– Seasonings: ground black pepper, soy sauce, chicken powder, salt, white wine, oyster sauce

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2. How to make trout fish in tea leaves

Step 1: Prepare the ingredients

– After buying the sap sap fish, remove the head and guts. Then, rinse the fish with white wine to remove the fishy smell and wash again with clean water. You need to clean the black layer in the fish’s belly as it is the “culprit” that makes the sap sap fish taste fishy when cooked.

– Wash the pork belly and cut it into bite-sized pieces. The ideal size for each piece of pork is about 2 finger-widths thick.

– Peel the dried shallots, wash them, and chop them finely.

– Peel the pineapple, wash it with water, and slice it thinly.

– Wash the tea leaves, green peppercorns, and bird’s eye chili, then drain them.

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Step 2: Marinate the pork belly

– Put the sliced pork belly into a small bowl, then add 1 teaspoon of ground black pepper, 2 teaspoons of soy sauce, 1 teaspoon of chicken powder, and 2 tablespoons of oyster sauce.

– Mix well and marinate the pork for about 15 minutes for the flavors to absorb.

Step 3: Cook the fish

– Take a specialized fish stew pot, then add the ingredients in the following order: ½ bowl of marinated pork belly, green tea leaves, sliced pineapple, sap sap fish, and sprinkle the remaining ½ portion of pork belly on top.

– Next, add the marinating liquid, along with the finely chopped dried shallots, bird’s eye chili, and green peppercorns.

– Cover the pot and cook the fish on medium heat for about 20 minutes.

– Meanwhile, heat about 200ml of water and pour it into the fish stew pot. Reduce the heat to low and continue simmering for 15 minutes.

– To enhance the aroma and flavor of the dish, you can add a little ground black pepper before turning off the heat.

Trout fish in tea leaves is a visually appealing dish with a tempting aroma. When eating, you not only taste the tender and fragrant cooked fish, but also enjoy the rich and fatty flavor from the pork belly combined with the aroma of green tea leaves. Moreover, this dish is also very appetizing thanks to the sweet and sour taste of pineapple, the spiciness of chili, and the pungency of peppercorns. Trout fish in tea leaves is best enjoyed with hot steamed rice.

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3. Notes when making trout fish in tea leaves

The post https://meo.tips/food-receipt/dont-rush-to-store-the-catfish-add-this-to-make-the-meat-tender-not-fishy-and-endlessly-delicious/ appeared first on Meo.tips.

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