The perch is cleaned of scales, keeping the fins for easy removal of the bones when boiled. Dissect the fish along the middle of the abdomen, remove the intestines, keep the eggs if any. Put the fish in a bowl, add a little salt, lemon to stir well to remove the slime. Wear washed gloves. Boil water with a few slices of old ginger, crushed dried onion and a little salt. Put the fish in, when the water boils again, skim off the foam, lower the heat to medium, cook for 3-4 minutes depending on the amount of fish. Check that the fish is cooked by breaking the broken head, the fish is cooked to the right degree. Turn off the heat, take out the fish and soak it in ice cold water to cool it down and reduce the heat to make it easier to remove the meat.
How to remove fish meat: Place the fish on the palm, with the other hand gently stroke the dorsal and pelvic fins. Then, gently separate the fish flesh from the bones. Remove the middle bone and the belly that protrudes from the inside of each fish face. Repeat until the end. The fish’s head and spine are kept and simmered to make broth with pork bones; If the fin bone has a little bit of meat on it, then mince it, mix it with ground meat, dill, mince it, add salt sauce to make a ball, fry it until golden.
Marinate the fish meat with 2 tablespoons of delicious fish sauce, 2 tablespoons of crushed turmeric juice, 1 tablespoon of cashew oil, 1 teaspoon of salt, 1 teaspoon of seasoning, 1 teaspoon of pepper and a little bit of pepper. minced dried onion for at least 1 hour for full flavor.
The difference and originality of Quynh Coi, Thai Binh fish soup is tough and flavorful fish meat because it has been marinated for a long time on low heat, not deep-fried like in some other regions. Method: saute onion, add marinated fish, lower heat and simmer for at least 1 hour. When the water recedes, the pieces of fish are hunted again, turning yellow-brown, the surface is a bit scorched and chewy but the inside is still soft and delicious.
Wash tomatoes, cut into wedges. Scallions, dill, washed, cut into pieces.
Quynh Coi fish broth has a slight smell of fish, has a sweet and frugal taste, is a combination of pork bone broth and fish. To eliminate the fishy smell, since the fish is boiled, the water must be boiled before adding the fish. After removing, put the fish head, fish back bone into the stew, add fragrant grilled ginger and dried onions, wash and add to ensure the aroma. When simmering, avoid stirring the fish to make the water cloudy, occasionally skim off the foam. Then, filter the fish broth mixed with the filtered bone broth. Sauté onions, add a few tomatoes and stir-fry to add color to the broth. Season with fish sauce, salt, and seasoning to taste.
Vegetables need to pick up the roots, remove the leaves, soak in rice water or dilute salt water, wash again, drain, gently squeeze out the essential oil (make the vegetables softer and more fragrant), twist into 4-5cm segments.
Slightly blanch the celery, Quynh Coi rice paper in a bowl. Put the fish, cooked caviar on top. Ladle hot broth in. Sprinkle a little green onion, cumin, add a few slices of chili, a little pepper (if you like it spicy) and enjoy hot.
Finished product requirements: chewy fish meat with bold taste but not dry, eye-catching red-brown color, frugal broth, dotted with young green vegetables, white rice paper… all blend like a colorful country painting, awakening taste of diners at the first time enjoying. Then all the aftertaste of the countryside, the country is so leisurely, more loving than that simple and sweet feature.