Flavorful Braised Fish with Bean Paste Recipe

Braised fish with fermented bean paste has long been a familiar dish on the Vietnamese family table. With its distinctive flavor, appealing color, and simple preparation, this dish is not only tempting but also highly nutritious. Let’s explore how to make authentic braised fish with fermented bean paste through the guide below.

1. How to Make Traditional Braised Fish with Tương Bần Paste

1.1. Ingredients Needed

To make this traditional braised fish with Tương Bần paste, you will need the following ingredients:

• Grass Carp: 1 fish (about 2kg)
• Pork Belly: 100gr
• Tương Bần (Fermented Bean Paste): 400ml
• Fresh Galangal: 1 rhizome
• Fresh Ginger: 1 rhizome
• Lemongrass: 3 stalks
• Scallions: 4 stalks
• Shallots: 6 bulbs
• Garlic: 10 cloves
• Chilies: 3 pods
• Calamansi: 1 fruit
• Common seasonings: salt, seasoning granules, fish sauce, sugar

Main ingredients for traditional braised fish with Tuong Ban paste

1.2. Steps

Step 1: Prepare the fish and pork

• Clean the grass carp by rubbing it with coarse salt and white wine to effectively remove the fishy smell.
• Rinse thoroughly several times with water, cut into chunks about 2-3cm thick, then drain.
• Rinse the pork belly and cut into bite-sized pieces.

Step 2: Prepare the supplementary ingredients

• Peel and rinse the galangal. Divide it into two parts: one part thinly sliced, the other finely minced.
• Peel off the outer layer of the lemongrass and bruise the stalks. Cut the calamansi in half. Peel and chop the shallots.
• Trim the roots off the scallions, rinse well. Finely chop the white parts, and cut the green parts into short sections.

Step 3: Braise the fish

• Arrange the sliced galangal on the bottom of the pot, followed by the bruised lemongrass.
• Place the grass carp and pork belly on top, alternating meat and fish to create richness.
• Add the minced garlic, shallots, ginger, scallion sections, fresh chilies, and calamansi on top.
• Pour 400ml of Tương Bần paste into the pot and marinate for about 15 minutes.
• Turn the stove on to the lowest heat and simmer for about 2 hours until the fish is tender.

Grass carp and pork belly simmering in Tuong Ban paste

1.3. Finished Product

The pot of braised fish with Tương Bần paste is fragrant with an appealing rich brown color, truly capturing the Northern Vietnamese style. The fish is tender and rich, blended with the fat from the pork, and thoroughly infused with the characteristic Tương Bần aroma, guaranteed to earn praise from the whole family.

2. How to Make Unique Braised Fish with Fermented Soybean Paste

2.1. Necessary Ingredients

• Red Tilapia: 1kg
• Mashed Fermented Soybean Paste (Tương Hột): 3 teaspoons
• Fresh Ginger: 1 root
• Scallions: 1 stalk
• Minced Garlic: 1 teaspoon
• Minced Chili: 1 teaspoon
• Fresh Chili: 1 pod
• Fried Shallots: 2 teaspoons
• Soy Sauce: 2 tablespoons
• Vinegar: A little
• Cooking Oil: 1 tablespoon
• Common seasonings: MSG, sugar, ground pepper, salt

Ingredients for braised fish with fermented soybean paste

2.2. Cooking Process

Step 1: Prepare the fish and other ingredients

• Clean the red tilapia, removing the innards. Rub the fish with coarse salt and vinegar for about 3-5 minutes to eliminate the fishy smell.
• Scrape off the scales, remove the fins and gills, and rinse several times with water to remove any slime.
• Make several parallel horizontal cuts on the fish body to help it absorb the marinade better. Cut the fish in half and place it in a large bowl.
• Peel and rinse the ginger, then slice it thinly. Trim the root end of the scallion, remove any wilted leaves, rinse, and thinly slice the white part lengthwise.

Tip for removing fishy smell:

• Use rice water: Soak the cleaned fish in rice water for about 15-20 minutes.
• Use unsweetened fresh milk: Soaking fish chunks in unsweetened fresh milk for 3-4 minutes quickly deodorizes and makes the fish meat softer and sweeter.
• Use warm water and sliced ginger: Soaking the fish in warm water with bruised, sliced ginger not only removes the smell but also enhances the flavor of the fish meat.

Step 2: Marinate the fish

• Place the prepared fish in a bowl, marinate with 1 tablespoon of ground pepper and 2 tablespoons of soy sauce.
• Gently toss to ensure the fish is evenly coated with the marinade without breaking the flesh, let it sit for 20 minutes.

Marinating red tilapia pieces in a bowl

Step 3: Braise the fish with fermented soybean paste

• Place a pan on the stove, heat 1 tablespoon of cooking oil. Add the sliced ginger, 1 tablespoon of minced garlic, and 1 tablespoon of minced chili and sauté until fragrant.
• Add the red tilapia pieces, cook over medium heat until cooked through on both sides and the fish firms up.
• Season with 3 teaspoons of mashed fermented soybean paste, 2 cups of boiling water, 1/2 tablespoon of MSG, and 1/2 tablespoon of sugar.
• Gently stir to dissolve the seasonings completely, cover the pan, and braise the fish for 15-20 minutes until the sauce thickens, then turn off the heat.
• Carefully transfer the fish to a plate, garnish with a few slices of ginger, the thinly sliced scallion whites, and a sprinkle of fried shallots for presentation, and enjoy immediately!

Note: You can layer ginger slices on the bottom of the pot to prevent the fish from sticking and to add more flavor.

2.3. Finished Product

Plated red tilapia braised with fermented soybean paste

Using mashed fermented soybean paste makes the dish even more delicious. The fish meat is firm and rich, with the delicate sweetness of the fermented soybean paste. Furthermore, the blend of various spices like chili, pepper, and ginger creates an exciting explosion of flavors. Braised fish with fermented soybean paste served with hot rice and drizzled with the thick sauce is incredibly moreish!

Braised fish with fermented bean paste is a familiar and popular dish on every Vietnamese family table due to its delicious taste and high nutritional value, beneficial for health. Shop for fresh, delicious fish at WinMart or via the VinID app, and use this recipe to make a delicious pot of braised fish with fermented bean paste, authentic Northern style!