How to Make Braised Grass Carp with Galangal
Braised grass carp with galangal is a simple yet delicious way to prepare grass carp, following Cookbeo's easy-to-follow method.
Ingredients
- 1kg grass carp
- 250g pork belly
- 50g galangal
- 1 large ginger root
- 2 shallots
- 3 chilies
- 4-5 lemongrass stalks
- Tuong Ban soybean sauce for braising
- Caramel sauce for braising
- Turmeric powder
- Fish sauce, whole peppercorns, ground pepper, MSG, sugar
Instructions
Prepare the grass carp
Rub the grass carp thoroughly with rock salt, then rinse clean. Cut the fish into cross-sections or halve it, and then divide into smaller pieces.
Pat dry, then marinate the fish with:
- 1.5 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1 tablespoon MSG
- 1 tablespoon caramel sauce
- 1 teaspoon turmeric powder
- Whole and ground pepper
For the best results, choose live or freshly butchered grass carp. Look for fish with firm flesh, clear eyes, and shiny scales. Avoid fish with cloudy eyes, dull scales, pale flesh, or a soft, unpleasant texture.
Prepare the other ingredients
Rub the pork belly with rock salt, rinse clean, pat dry, and cut into large pieces about 3cm long and 2cm thick. Marinate the pork with 1 teaspoon fish sauce.
Trim the lemongrass, remove the tough outer layers, and cut into halves or thirds.
Trim off any blackened parts of the ginger and galangal, rinse clean, and slice them into pieces.
Peel and crush the shallots. Rinse the fresh chilies and crush them slightly.
How to braise the grass carp
Layer the galangal, lemongrass, ginger, shallots, and some pork belly at the bottom of the pot. Then, add the marinated fish on top, and arrange the rest of the pork and chilies between the fish pieces. Pour the remaining marinade over the fish, then turn on the heat.
You can use an old rice cooker or a pressure cooker to braise the fish, as it will soften the bones quickly without drying out the liquid.
Start with high heat to bring the braising liquid to a boil, ensuring the fish is evenly coated. Then, reduce to low heat and braise the fish gently. For the best flavor, braise the grass carp for 2-3 hours. This allows the bones to soften and the fish to fully absorb the seasoning, resulting in a rich and flavorful dish.
Braised grass carp with galangal has a distinct aroma and a rich, savory flavor that pairs perfectly with rice. Especially on cold days, serving the braised fish with hot rice and some pickled vegetables creates a simple yet satisfying meal.
