Sturgeon is a very tasty fish that only lives in cold areas. In this article, Vietnam Travel Guide will introduce a delicious dish from sturgeon. That is Grilled sturgeon with pandan leaves with turmeric sauce
The story of the dish that once brought home the prize of one billion VND for the 2013 Golden Spoon champion is completely unbelievable because the team of InterContinental hotel has never seen a whole sturgeon, a type of fish that only lives in cold regions. water areas such as Tam Dao, Sapa or Da Lat. So when they opened the secret box containing the contest’s theme, they decided to spend 10 minutes cutting 1 slice of fish, dividing it into 3 parts and preparing it in 3 different ways: boiled, grilled and “sashimi”. This helps them understand how fish characteristics, such as the taste and color of the fish, change with each cooking method. It is the care and professionalism of the chefs when doing this that has led them to the championship. The secret of this dish lies in the fact that the chef makes full use of every part of the fish, especially the sweetness of the fish bones to create a rich and aromatic dipping sauce. Spread this sauce over grilled fish (or fish pan-fried over high heat) the fish flavor will bring out the aroma of pandan leaves. This enhances the distinctive aroma of the sturgeon and its golden color. Serve this dish with a slice of sweet potato coated with caramelized sugar, the greasy flesh of this attractive dish will be enhanced many times.
- INGREDIENTS FOR FISH
- 1.6kg sturgeon (whole)
- 40ml rice wine
- 70g crushed ginger
- 2g pepper
- 20g coarse salt
- 32g salt
- 2g seasoning powder
- 55ml cooking oil
- 20 big pandan leaves
- 10g alum
- INGREDIENTS FOR FISH Hotpot
- 800ml water
- 100g chives
- 30g crushed ginger
- 5g salt
- INGREDIENTS FOR ARTIFICIAL SAFETY
- 100g fresh turmeric
- 100g chives
- 50g garlic
- 2g seasoning powder
- 2g sugar
- 2 lemons
- 10ml cooking oil
- INGREDIENTS FOR ACCESSORIES
- 200g zucchini
- 200g sweet potato
- 305ml cooking oil
- 1g salt
- 1g black pepper
- 4g seasoning powder
- 4g sugar
Preparation: Put 10g of alum and 20g of salt into a large bowl and wash with warm water, then put the sturgeon in, scrape off the oil to remove the oil, take it out, wash it again and pat dry. Use a fish slicer to get about 800g of sturgeon fillet. Wash the fish head and bones with 30ml of white wine, 30g of salt and 50g of crushed ginger, then briefly boil in boiling water, take out, rinse, and drain. Clean fish fillets with 20ml alcohol and 20g crushed ginger, pat dry with paper towels. Cut the fillet into 4 equal parts and marinate with 2g ground pepper, 2g salt, 2g seasoning powder and 5g cooking oil. Puree 5 pandan leaves, squeeze out the juice of pandan leaves and then use to marinate fish fillets, leave for 10 minutes for the spices to infuse. Cut the zucchini into bite-sized pieces, about 5cm. Peel sweet potatoes, thinly slice and wash with water. Peel the turmeric then slice it thinly.
Cooking process: Cooking fish broth: Boil 800ml of water with 100g of spring onions, 30g of crushed ginger; add fish bones and 5g salt, wait for the broth to boil again, then skim off the floating foam, boil over low heat until the broth boils again, then turn off the stove; Filter the water used to remove sediment. Cook until broth is reduced to 200ml.
Fried fish: Wrap each fish fillet with one of the remaining pandan leaves. Brush both sides of the fillets with oil, then sauté them until both sizes of each fillet are slightly caramelized. Then bake the fillets in the 1600C oven for about 5 minutes. Put 5ml of cooking oil in a hot pan, add minced garlic and fry until fragrant, add zucchini and stir-fry quickly over high heat, season with 1g ground pepper, 4g seasoning powder, and 4g sugar. Add some spices to taste and then turn off the heat.
Fried sweet potato: Put 30ml of cooking oil in a hot pan, fry the sweet potatoes when the oil reaches 1700C. When it is crispy enough and turns yellow, take it out and let it dry.
Make turmeric sauce: Heat the pan and add 10ml of cooking oil, then add turmeric and stir-fry with shallots and 50g crushed garlic until fragrant. Add 200ml of fish broth and cook for 5 minutes. Turn off the stove, use a blender to puree the mixture, filter the sauce to remove residue. Cook remaining sauce until thickened, add 2g seasoning powder and 2g sugar (adjust seasoning to taste).
Arrange each piece of sturgeon fillet on a plate, serve with sautéed zucchini and fried sweet potato. When serving, add 1 squeeze of lemon to the sauce.
Fish must be cooked thoroughly, not dry and fishy. Fried sweet potatoes must be crispy, zucchini thoroughly cooked. The dipping sauce must be viscous, slightly yellow and have the aroma of pandan leaves and turmeric.
The dish will be more delicious if you fillet fresh fish and cook it right away.
Fish broth can be made in advance and frozen for later use.
Fish fillets can be pan-fried instead of grilled.
You can cover sweet potatoes with caramel for a more eye-catching look and flavor.
EFFECTS OF THIS Dish
This dish represents a harmonious combination between the use of nutritional compounds, biologically active ingredients of the main ingredients along with the typical antioxidant properties of lemon, ginger and shallot; Therefore, it has the effect of strengthening physical strength, strengthening the immune system, increasing vitality, anti-inflammatory, reducing cholesterol and triglycerides in the blood, preventing atherosclerosis (hardening of the arteries), high blood pressure, heart attack. , stroke, enhance eyesight. , prevent cancer. It is useful for people suffering from debilitating body syndrome, anemia, insomnia and loss of appetite, neurasthenia (neurasthenia), impaired immune system, inflammation, dysentery, apple constipation, abdominal pain and joint pain. This dish is very suitable for people with high blood fat, high blood pressure, obesity and cancer.
How to prepare: Put 10g of alum and 20g of salt in a large bowl and wash it with warm water, then put the sturgeon in, scrape off the oil to remove the oil, take it out, wash it and pat dry. Use a fish slicer to get about 800g of sturgeon fillet. Wash the fish head and bones with 30ml of white wine, 30g of salt and 50g of crushed ginger, then briefly boil in boiling water, take out, rinse, and drain. Clean fish fillets with 20ml alcohol and 20g crushed ginger, pat dry with paper towels. Cut the fillet into 4 equal parts and marinate with 2g ground pepper, 2g salt, 2g seasoning powder and 5g cooking oil. Puree 5 pandan leaves, squeeze out the juice of pandan leaves, and then use to marinate fish fillets, leave for 10 minutes for the spices to infuse. Cut the zucchini into bite-sized pieces, about 5cm. Peel sweet potatoes, thinly slice and wash with water. Peel the turmeric then slice it thinly.