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Pond Loach Braised with Turmeric
Rate this recipeBraised loach turns rich and buttery, coated in fragrant, spicy lemongrass and chili with bold seasoning.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
10
Time
45 minutes
Servings
2
Level
Medium
Ingredients
Pond loach
400 g
Turmeric powder
1 teaspoon
Minced chili
1 teaspoon
White sugar
1 tablespoon
Salt
1 teaspoon
Minced lemongrass
1 tablespoon
Minced garlic
1 teaspoon
Fish sauce
2 tablespoon
MSG
1 teaspoon
Cooking oil
2 tablespoon
Implementation Steps
01
Bury the loach in ash or rub them with salt, then scrape off all the slime, remove the guts, rinse in salt water with a squeeze of lime, and rinse several more times in clean water. Drain. You can remove or keep the heads.
02
Heat 2 tablespoons of cooking oil and stir-fry the minced lemongrass, chili and garlic until fragrant. Then add the loach and toss until they firm up slightly. Season with 2 tablespoons of fish sauce, 1 tablespoon of sugar, 1/2 teaspoon of salt, 1 teaspoon of turmeric powder, 1 teaspoon of MSG and 1/3 bowl of water. Bring to the boil, then turn the heat down and simmer gently until the liquid has almost cooked off.
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