Yellowstripe scad, a fish often overlooked in Western kitchens, holds a wealth of flavor waiting to be unlocked. Its delicate, slightly sweet flesh, sometimes perceived as "fishy" by those unfamiliar, transforms dramatically when braised. This recipe showcases a simple yet elegant technique that mellows any potential "fishiness" while intensifying the scad's natural sweetness. We'll use aromatics and a touch of sweetness to create a dish that's both sophisticated and surprisingly accessible, perfect for a weeknight dinner or a special occasion.
Forget the strong, fishy taste you might associate with some seafood. This braising method ensures tender, succulent scad with a rich, subtly sweet flavor profile that will even win over seafood skeptics. Ready to experience the delicious transformation? Let's dive into the step-by-step process of creating this unforgettable braised yellowstripe scad dish.
Tools Needed
- Mortar and pestle
- Pan or large pot
- Bowl
Ingredients
- Yellowstripe scad: 500g
- Green onions: 3
- Chili peppers: 2
- Garlic: 4 cloves
- Shallots: 3
- Sugar
- MSG: 1/3 teaspoon
- Seasoning powder: 1/2 teaspoon
- Fish sauce: 2 teaspoons
- Chili sauce: 1 teaspoon
- Caramel: 2 teaspoons
- Ground pepper: 1/2 teaspoon
- Cooking oil
- Fresh coconut water: 400ml
Step-by-Step Instructions
Step 1. Prepare the Aromatics and Marinate the Fish
- Cut green onions, chili peppers, garlic, and shallots into small pieces. Grind them in a mortar with a spoonful of sugar for easier pureeing.
- Wash the fish and marinate it with more than half of the ground garlic and chili peppers, MSG, seasoning powder, fish sauce, chili sauce, caramel (or cooking oil and sugar), and ground pepper. Marinate for 20 minutes.
Step 2. Sauté Aromatics and Sear the Fish
- Heat cooking oil in a pan. Add the remaining ground ingredients and fry until fragrant.
- Add the fish to the pan and cook for about 30 seconds per side, until the underside is firmer and smells better.
Step 3. Braising and Seasoning
- Add 400ml of fresh coconut water (or regular water). Bring to a boil for about 2 minutes.
- Season the broth to taste. Simmer at medium heat, occasionally spooning the braising liquid over the fish to keep it moist and maintain color, until the water is reduced.
Step 4. Finishing Touches and Serving
- Add chopped green onions and simmer on low heat for another 40 seconds.
- Turn off the heat. Place the fish on a plate and pour the braising liquid over it.
Read more: Vietnamese Braised Pork Ribs: A Step-by-Step Guide
Tips
- Buy fresh fish for the best flavor.
- Grinding the aromatics instead of chopping them results in a more flavorful marinade.
- If you don't have caramel, you can use cooking oil and sugar instead.
- Fresh coconut water enhances the flavor but regular water can be substituted.
- Don't over-season the dish; adjust seasonings gradually.
Nutrition
- N/A
FAQs
1. Can I use a different type of fish?
While yellowstripe scad is ideal, you can experiment with similar firm-fleshed fish like snapper or sea bass. Adjust cooking time as needed.
2. What if I don't have all the spices listed?
Feel free to substitute! Focus on achieving a balance of sweet, savory, and aromatic flavors. Ginger, garlic, and soy sauce are key.
3. How can I tell if the scad is cooked through?
The scad should be opaque and flake easily with a fork. The internal temperature should reach 145°F (63°C).
This braised yellowstripe scad recipe proves that even the most unfamiliar fish can become a culinary delight. With its tender texture and surprisingly sweet flavor, this dish is sure to become a new favorite. Enjoy the delicious results and impress your friends and family with this simple yet elegant recipe!