2 ways to make delicious home-style braised fish with pickled mustard greens

Braised fish with pickled mustard greens is a familiar dish in Vietnamese family meals. The fatty, sweet taste of the fish blends perfectly with the slight acidity of the pickled greens, creating a rich flavor that pairs incredibly well with hot steamed rice. If you are unsure how to prepare this dish to achieve the perfect authentic taste, let’s explore these 2 delicious ways to cook braised fish with pickled mustard greens in this article with Ola Squid!

1. How to make braised carp with pickled mustard greens

Braised carp with pickled mustard greens is a rustic yet very appealing dish. The firm, moderately fatty carp meat, when braised with sour pickled greens, gives the dish a rich flavor, balanced between savory, sour, and sweet notes.

1.1. Required ingredients

To make a delicious pot of braised carp with pickled mustard greens, you need to prepare the following ingredients:

• 800g carp
• 300g pork belly
• 300g pickled mustard greens, 4 shallots
• 1 tbsp MSG, 2 tbsp seasoning powder
• 1 tbsp green peppercorns, 2 tbsp cooking oil
• 2 tbsp sugar

1.2. Instructions

The detailed method for braising fish with pickled greens is as follows:

• Step 1 – Prep the carp: After buying the carp, wash it with diluted saltwater to remove any fishy smell, then cut it into chunks about 3 – 4cm thick and let it drain.
• Step 2 – Prep the pork belly: Wash the pork belly and slice it into bite-sized pieces. The combination of lean meat and fat will make the braised fish dish richer and more flavorful.
• Step 3 – Prepare other ingredients: Blanch the pickled mustard greens in boiling water to reduce the salinity and harsh acidity, then drain. Peel, wash, and finely mince the shallots.
• Step 4 – Braise the fish: Next, place a pot on the stove, add cooking oil and sugar, and cook until the sugar turns a caramel brown color. Add the pork belly and pickled greens, stirring for a few minutes so the ingredients absorb the flavors. Then, place the carp into the pot along with the minced shallots, seasoning powder, MSG, green peppercorns, and a cup of hot water. Simmer over medium heat until the fish is tender and the sauce has thickened.

Once finished, the braised carp dish has a beautiful golden-brown color, with tender, flavorful meat blended with the mild sourness of the pickled greens and the subtle spicy aroma of the green peppercorns.

2. How to cook braised basa fish with sour greens

If you don’t have carp, you can easily substitute it with basa fish. This type of fish has soft, mildly fatty meat, which makes a delicious and easy-to-eat dish when braised with sour greens.

2.1. Ingredients

Below are the necessary ingredients to make this braised fish dish:

• 500g basa fish
• 300g pickled mustard greens, 150g pork belly
• Minced shallots and garlic
• Green onions, fresh chili
• Seasoning: fish sauce, pepper, sugar, caramel sauce, cooking oil

2.2. Execution

Instructions for braising basa fish with pickled greens are as follows:

Step 1 – Ingredient prep: Wash the basa fish with saltwater or rice water to remove the fishy smell, then let it drain. Rinse the pickled greens with water and squeeze them slightly to reduce salinity. Wash the pork belly, blanch in boiling water, then cut into bite-sized pieces.

Step 2 – Marinate the fish: Place the fish in a bowl and marinate with minced shallots, garlic, fish sauce, pepper, caramel sauce, and a little sugar for about 20 – 30 minutes to let the fish absorb the seasoning. The pork belly can also be lightly seasoned with salt and pepper to enhance the flavor.

Step 3 – Sauté the greens: Sauté the shallots and garlic with a little cooking oil until fragrant, then add the pickled mustard greens and stir-fry briefly until they are firm and aromatic.

Step 4 – Braise the fish: Arrange the ingredients in the pot in order: pork belly at the bottom, pickled greens, and the marinated basa fish on top. Pour in boiling water just enough to cover the ingredients, bring to a boil, then reduce heat and simmer for about 45 – 60 minutes. When the sauce thickens, the dish will have a beautiful brown color and tender, fatty meat. Before serving, you can sprinkle some green onions and fresh chili slices to make the dish even more appealing. Additionally, check out our premium dried seafood products to elevate your home cooking experience.

See more similar delicious dishes:

• What to cook with goby fish? 10+ delicious ways to prepare goby fish
• What to cook with cobia? Try these 9 simple yet tasty recipes
• What to cook with white pomfret? 9 easy suggestions for every home
• What to cook with horse mackerel? How much does it cost per kg?
• 7 ways to cook delicious, authentic braised basa fish at home

3. Some notes when making braised fish with greens

To ensure your braised fish dish is flavorful, rich, and not fishy, keep in mind some small tips regarding ingredient selection and cooking below.

• Choose fresh fish: Fish is the main ingredient that determines the flavor of the dish. Choose fresh fish with clear eyes, red gills, and firm flesh. When pressed, the body should be elastic and have no strange odors. Fresh fish will result in firm, naturally sweet meat that doesn’t fall apart during cooking.
• Properly prep the fish: Before cooking, wash the fish thoroughly with diluted saltwater, rice water, or rub it with ginger to effectively remove the fishy odor. After washing, pat the fish dry before marinating so it absorbs the seasoning easily and stays fresh while cooking.
• Rinse the pickled greens: Pickled mustard greens are usually quite salty and harsh. Therefore, you should rinse them with clean water and squeeze them gently before cooking. This step helps the greens maintain a balanced, mild sourness, preventing the braised fish from becoming too salty.

• Marinate for enough time: You should marinate the fish for at least 20 – 30 minutes with spices to ensure the flavors penetrate well. Thoroughly marinated fish will taste richer and more fragrant when braised.
• Braise over low heat: During the braising process, start by bringing it to a boil over high heat, then lower the heat and simmer gently. This method allows the fish to cook gradually, absorb the seasonings, and allows the sauce to thicken naturally.
• Add liquid during braising: When you notice the liquid in the pot has reduced by ⅔, add more hot water to continue braising; avoid adding cold water as it will make the fish taste fishy.

See more: What to cook with round scad? Suggestions for authentic, easy recipes

Braised fish with pickled greens is a rustic dish that brings a rich, familiar flavor to every Vietnamese family meal. Through the guide in this article, we hope you will succeed in making this dish for your whole family to enjoy. And don’t forget to follow the Ola Squid Blog to stay updated with more attractive articles on food preparation tips, delicious cooking recipes, and more…