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Braised seabass is a delightful dish that combines tender, flaky fish with a rich and flavorful sauce. The combination of the delicate seabass, aromatic herbs, and savory broth creates a mouthwatering dish that is sure to impress both your taste buds and guests. Whether you are a seasoned chef or an amateur in the kitchen, learning how to make delicious and attractive braised seabass can elevate your cooking skills and leave you with a restaurant-quality meal. In this guide, we will take you step by step through the process of preparing and cooking this delectable dish, ensuring that you achieve perfect results every time. Get ready to indulge in a culinary adventure and become a master of braised seabass!
Prepare
15 MinutesProcessing
40 MinutesFor
2 – 3 people
Seabass meat is extremely fragrant and has a very attractive natural sweetness. Therefore, seabass is the favorite choice of many women for family meals. Especially on cold winter days, a pot of delicious braised seabass served with hot rice will make you irresistible. Right now, let’s go to the kitchen to make delicious and attractive braised seabass, everyone will be craving for it.
Ingredients for braised seabass
- 1 kg seabass
- 200g cherry tomatoes
- Green onions, onions, peppers
- Seasoning: Fish sauce, sugar, salt
Good tip
How to choose to buy fresh seabass
– You choose the fish that are alive, swimming well, transparent eyes, pink gills, shiny scales and no strange skin color, fresh and delicious fish.
– Do not choose the ones that are swollen, swim weakly, pale skin color may be near-dead fish, should not be eaten.
– Select fish with intact dorsal and tail fins. Round fish tail, natural silver belly.
– If eating fish fillets, buy pieces with a light pink color, the color is not too dark or light. Fresh fish meat will have good elasticity, no discharge and no bad smell.
How to choose to buy delicious cherry tomatoes
– You choose tomatoes with fresh and green stems. If you gently pull the stem out but the stem does not separate from the fruit, the tomato is ripe, and if the stem separates from the fruit, the tomato has been picked for a long time.
– Choose tomatoes with red skin, stretchy and firm hand, notice that the skin has flecks of emulsion, which are fresh and natural tomatoes without using chemicals.
– Tomato fruit outside is hard, inside has green seeds, not yellow white, tomato can be vinegar medicine should not buy.
How to make braised seabass
Step 1Preliminary processing of seabass
First you prepare seabass by washing, then scale, cut off all the fins and gills . Then you cut open the belly and take out the fish intestines and then use salt to rub the whole body of the fish to clean the slime and remove the fishy smell. You wash the water again to clean it, then cut into bite-sized pieces and drain.
Step 2Preliminary processing of vegetables
Buy cherry tomatoes, wash and leave the whole fruit, not cut and then soak in salt to clean bacteria and dirt.
Wash the green onions and cut them into small pieces.
Onions washed and cut into bite-sized pieces.
Chilli washed.
Step 3Fish stocks
You use sugar to make the color water by adding about 1-2 tablespoons of sugar to the stock pot , then cook on the stove with medium heat until the sugar melts and turns brown.
After winning the sugar, you put 3 tablespoons of fish sauce and 2 chili peppers in the pot .
Next, you put each piece of fish in the pot to arrange it neatly , turn it over so that the fish can absorb the color water completely.
You continue to add 200ml of filtered water, cherry tomatoes and onions , cover and boil. You cook at low fire for about 20 minutes , after the fish is cooked evenly and infuse the spices.
When the water dries up, the fish is a bit thick, you can re-season to taste if needed. Finally, add the prepared scallions and turn off the stove.
See more: The secret to rich fish stock, not afraid of being fishy
Finished product
Hot and fragrant seabass dish. The dish has a beautiful color, the fish meat is very soft and seasoned, and the slightly sour taste of cherry tomatoes is very mouth-watering. Braised fish with hot rice is a really great combination.
After cooking, if you don’t use all of the fish, you can put it in a container and store it in the refrigerator. The quality of braised fish depends on the weather temperature, specifically in the winter when the weather is cold , the braised fish will keep its deliciousness longer, up to 1 week, in contrast to the weather over 15 degrees Celsius or more. With high humidity , fish stock can only be stored for 2-3 days.
Therefore, the ideal time to store fish stock is 3-4 days, the fish is both delicious and can not be damaged.
Above is a guide to making delicious and attractive seabass stew for you and your family. Hope you will like this unique braised seabass dish and don’t forget to share it with everyone to successfully make this delicious dish.
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In conclusion, making delicious and attractive braised seabass is truly a culinary delight. By following the simple steps of choosing fresh seabass, marinating it properly, searing it to perfection, and braising it with the right combination of flavors, anyone can create a dish that is both exquisite in taste and appealing to the eyes. The delicate texture of the seabass, combined with the richness of the braising liquid, creates a symphony of flavors that is sure to impress even the most discerning palate. Additionally, garnishing the dish with colorful vegetables and herbs adds a visually stunning element to the presentation. Ultimately, mastering the art of braised seabass will elevate any home cook’s repertoire, allowing them to create a truly memorable dining experience for themselves and their guests. So, go ahead and embark on this culinary adventure, and enjoy the satisfaction of creating a delicious and attractive braised seabass that will be the star of any meal.
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