Fish Braised with Galangal is an extremely healthy dish. Galangal is a spicy, aromatic root with a warm nature, which has the effect of warming the middle, reducing pain, digesting food, treating stomachaches due to cold and some other diseases.
Fish Braised with Galangal is a delicious dish containing many nutrients that are beneficial for both adults and children. However, to cook this Fish Braised with Galangal dish is not simple. Therefore, Barona has launched a Complete Fish Braised with Galangal Seasoning Sauce package to help housewives save time in the preparation stage while still preserving the original flavor.
The product is extracted from fresh vegetables and fruits, just marinate the fish with the sauce package and put it on the stove until the fish is cooked, you will have a pot of fish braised with galangal with the right flavor and no need to add any more spices.
Instructions for making the dish: Fish Braised with Galangal
1. Ingredients
– Galangal: 1 branch about the size of 3 fingers put together.
– 400g Fish and 100g Pork Belly.
– Shiitake mushrooms: a few.
– 1 packet of Barona Complete Seasoning Sauce – Fish Braised with Galangal.
2. Implementation
Step 1: Marinate the fish with a packet of GVHC Barona Sauce – Fish Braised with Galangal and 2 tablespoons of cooking oil.
Step 2: Put in the pot a layer of pork belly cut into bite-sized pieces, a layer of fresh galangal sliced, a layer of marinated fish. Use a thick-bottomed pot to arrange the ingredients in layers in order: ginger, galangal, fish, meat, put on the stove, pour in caramel water and boil for about 5-10 minutes, then add more strong green tea to cover the fish. Simmer over low heat until the meat and fish are firm.
Step 3: Then pour in water to cover the fish. Note that you should pour in warm water, not cold water. If you pour in cold water, the fish will smell fishy. Only then add the shiitake mushrooms.
Put the marinated fish pot on the stove, boil it over high heat, then simmer for about 5 minutes over medium heat to let the fish absorb the spices. Note that do not stir the fish because stirring at this time can easily break the fish.
Step 4: Then bring it to a boil and season again. Simmer over low heat for about 30 – 45 minutes until the water dries up and the fish is firm.
Usually, fish is braised with pork belly because if braised for a long time, pork belly will release a very fragrant fat, not too much but enough to soak into the fish flavor to make the fish delicious. If you do not add pork belly, you must add cooking oil (about 2-3 tablespoons of cooking oil).
The standard for braised fish with galangal is that the fish must be firm when picked up, not broken, must have the fragrant smell of galangal, and the fatty taste of pork belly. Some people love fish stock, so when you braise, you usually don’t dry it all up but leave the stock, and eat it with hot rice, which is great.
Ingredients:
Iodized salt (sodium chloride, potassium iodate), fish sauce (anchovy, iodized salt), palm oil, fresh fruit and vegetable extract 15% (galangal 9%, shallots, pineapple, green onions), fresh coconut water, flavor enhancers (621, 631, 627), sugar, natural colorants (160c), synthetic colorants (150a, 150c), pepper, acidity regulator (296), stabilizer (415), antioxidant (307b).
STORAGE INSTRUCTIONS
Store in a cool, dry place, away from direct sunlight and in the refrigerator after opening the package.