How to Make Braised Catfish with Pickled Mustard Greens

As the early cold winds of the season arrive, it’s the perfect time to head into the kitchen and simmer a pot of flavorful fish, the aroma mingling beautifully with hot rice. Among the various fish dishes, my favorite is braised catfish with pickled mustard greens. The fish is tender and fragrant, absorbing the tangy flavors of the pickles and spices, making it a delightful meal on chilly days. Today, I invite you to join me in cooking this delicious dish!

1. Ingredients:

  • 500g catfish
  • 100g pork belly
  • 1 bowl of pickled mustard greens
  • 1 piece of galangal
  • 1-2 chili peppers
  • 2 tomatoes
  • 2 shallots
  • Green onions, Vietnamese coriander, dill
  • 1 teaspoon salt
  • 1 tablespoon fish sauce
  • 1 tablespoon sugar
  • 1 tablespoon caramel sauce (or a handful of butterfly pea petals)

(Using butterfly pea petals for color makes the dish visually appealing and enhances its flavor. I learned this from my grandmother’s recipe for braised fish from days gone by).

Ingredients for Braised Catfish with Pickled Mustard Greens
Ingredients for Braised Catfish with Pickled Mustard Greens

2. Instructions:

Step 1: Prepare the Ingredients:

  • Clean the catfish, removing its head and gills, and rub it with salt and pickled mustard greens (vinegar or lime) to eliminate the slime and fishy odor. Afterward, cut the fish into bite-sized pieces and marinate them with sugar, salt, and fish sauce for 15 minutes.
  • Slice the pork belly into pieces.
  • Wash the galangal, chili, and tomatoes. Smash or finely chop the galangal, deseed the chili, peel and chop the tomatoes.
  • Peel and slice the shallots.
  • Trim the green onions, Vietnamese coriander, and dill, wash them thoroughly, and chop them into small sizes.
Cleaned Fish and Pork
Cleaned fish and pork, ready to be cooked.
Preparing Ingredients
Preparing tomatoes, galangal, chili, shallots, green onions, Vietnamese coriander, and dill.

Step 2: Braise the Fish:

  • Layer the pickled mustard greens at the bottom of the pot, then add the catfish, pork belly, galangal, chili, tomatoes, shallots, and caramel sauce (or butterfly pea petals). On top, place the green onions, Vietnamese coriander, and dill, followed by adding 200ml of water. (Note: Use a thick pot to prevent burning, a cast iron pot is best.)
  • Turn on the heat to bring to a boil, then lower the heat to simmer until the liquid is reduced, and the fish has absorbed the flavors and takes on a golden-brown color.
Layering Ingredients in the Pot
Layering the ingredients in the pot.
Finished Braised Fish Dish
The finished dish features tender fish with a beautiful golden color, soaked in flavors.

During these chilly days in Northern Vietnam, gathering with family around a warm meal with a dish of braised catfish with pickled mustard greens brings such a cozy feeling. Let’s get cooking, everyone!

 

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Dive into Braised Catfish with Pickled Mustard Greens!

As the cool winds blow, there’s no better time to warm your home and satisfy your family with a delightful dish – braised catfish with pickled mustard greens. Not only does this meal offer a burst of flavors, but it also brings warmth and happiness to your dining table.

Why Choose This Dish?

Catfish provides a rich source of protein, while the combination with pickled mustard greens introduces a delightful tanginess contrast, creating a perfect pairing for steamed rice. Interested in the health benefits of catfish? Check out this database of fish nutritional benefits.

Gather The Ingredients

Ingredients List:

  • 500g catfish
  • 100g pork belly
  • 1 bowl of pickled mustard greens
  • 1 piece of galangal
  • 1-2 chili peppers
  • 2 tomatoes
  • 2 shallots
  • Green onions, Vietnamese coriander, dill
  • Salt, fish sauce, sugar, and caramel sauce or butterfly pea petals

Make sure to gather everything detailed above and prepare for a cozy cooking experience!

Step-By-Step Cooking Guide

  1. Prep Your Protein
    Clean and marinate the catfish, then slice your pork belly. Check out our illustrated guide on how to clean catfish.

  2. Layer Ingredients
    Arrange the mustard greens, catfish, pork, and aromatics in your pot. Add seasoning for that perfect taste. Discover tips on how to efficiently layer flavors in a braising tutorial.

  3. Simmer to Perfection
    Let the flavors meld over low heat until the catfish is perfectly cooked and tender, indicating a successful braise.

  4. Serve and Enjoy!
    Dish it out with piping hot rice and enjoy the comfort of a home-cooked meal.

Conclusion

Cuddle up and savor the warmth of your homemade braised catfish with pickled mustard greens. It’s a seasonal favorite that promises satisfaction and comfort. Ready to start cooking? Let’s go!


For more delicious recipes, make sure to visit our culinary page and prepare to explore a world of flavors!

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