Braised perch with pepper-Tips to deal with the fishy smell of fish.

** Hello friends! Especially those who love to cook and enjoy new dishes. Today I am going to share with you about the braised perch with pepper. The dish is salty, a little sweet, a little fatty from the perch meat, and a little spicy from the pepper. Eating hot rice is extremely delicious. This dish is associated with my childhood, the taste from my grandmother's kitchen always reminds me of this moment. Simple ingredients, easy to find, easy to prepare and easy to succeed. I'm sure you will.**

Materials include:

-Two fish perch: The fresh type has been cleaned.

• Ground pepper
• Purple onion
• Scallion
  -Condiments: Sugar, salt, vinegar, fish sauce, cooking oil.
  Especially: if you have a non-stick pan, use it to prepare this dish. It will make the dish easier to prepare and more delicious.

Step 1: The most important step affecting the quality of the dish. When the fish is bought, even though the scales have been cleaned, the fish is still very fishy and oily. If washed through the speakers, the fish will still be very fishy, when the dish is finished processing, it will be difficult to eat. So I put the fish in a bowl, then put in about 4 tablespoons of salt, 5 tablespoons of apple cider vinegar. Use your hands to stir the mixture several times. Then thoroughly wash each fish piece one by one with clean water about 3-4 times. Until touching the fish skin feels rough, and no longer oily fish. Thus, the most important step has been completed. Remember to let the water dry before processing.

At this time, the fish is still very dirty when not washed.

Add salt and vinegar do not add water.

Rinse thoroughly with clean water.

Last wash with water

The result is clean and pure fish.

Step 2:Slice 1 purple onion, then put the pan on the stove, add 3 tablespoons of cooking oil to it, until the pan is hot, add the sliced red onion, when the onion is fragrant, drop the fish into the pan. Pre-fry until the fish skin is light yellow, change the surface only once. Avoid flipping the fish too many times, it will break the fish, and the dish will not be delicious, not beautiful.

Step 3: After the fish is golden, remove it to a plate. And proceed to caramelize the fish with a nice brown colour as shown in the photo. This step is also very important during processing. In the process of making caramel, you should keep the heat on medium, not too high and don't let it burn. Put 3 tablespoons of granulated sugar in a hot pan, add 40ml of water. Then wait for this mixture to boil and turn brown, use chopsticks to stir until the sugar is completely dissolved. After seeing the colour as shown, turn off the heat as quickly as possible and put the fish in the pan immediately, and turn the surface of the fish twice, letting the caramel colour penetrate evenly on the fish's skin.

Step 4: Seasoning step. Add 2 tablespoons of sugar, 4 tablespoons of fish sauce, 1 teaspoon of salt, and 80ml of water. The cooking process should be on medium-low heat, let the dish boil for a little longer, about 10 minutes, turn the fish over every 5 minutes, not more than 4 times, so that the fish is intact until cooked.

Step 5: After seeing the water in the stock has become viscous and less. At this time, turn off the heat, add sliced green onions, 1 teaspoon pepper spread evenly on the surface of the dish. It's done.

This post is 100% written by me, and the pictures are taken by me with my Samsung S8+. Thank you for taking the time to read my post, I hope it helps you to relieve some stress at work and feel comfortable reading them. Wishing you a lot of health and joy in life. If you like you can reblog to let everyone know about this recipe. Thanks a lot.😊!