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Do you want to prepare delicious, hygienic dishes for your family with your own hands, but worry that your cooking will not turn out well? Do not worry, because top chefs are here to share their secrets to great cooking with you!
In fact, you do not have to cook as well as a restaurant, but you can become a skilful home cook. There are many simple things you can do every time you cook to get better results. Today, STAVI Industrial Catering will share with you how to prepare delicious dishes from sturgeon. Take a look and save these recipes for yourself.
STAVI chefs show you how to cook delicious sturgeon
Sturgeon is one of the tastiest fish, with plenty of meat and cartilage and high nutritional value. Sturgeon contains many nutrients such as calcium, phosphorus, protein, iron and vitamins A, C, E, B12, B6, B2, phosphorus, selenium, omega-3 and omega-6... which bring many benefits for human health.
Sturgeon has firm, fragrant flesh that can be made into a wider variety of dishes than ordinary fish, so it is very popular, and its flavour after cooking is especially delicious.
1. Preparing sturgeon with STAVI
Unlike other fish that are full of bones, sturgeon is made up entirely of cartilage. In particular, the fish has a layer of slime on its skin, so before cooking, this slime must be removed with a pot of boiling water: drop the whole sturgeon into the pot, scrub off the slime with a knife or brush, then wipe it dry with a cloth. Next, fillet all the meat and set the fins and cartilage aside.
Depending on how the dish is cooked, the sturgeon is cut accordingly: for hotpot, cut it into bite-sized diagonal slices; for grilling with galangal, cut it into thick square pieces... One large sturgeon can be made into many dishes at once, from grilled to hotpot, stir-fried, steamed...
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2. Sturgeon grilled with galangal and fermented rice, STAVI style
Ingredients:
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Grilling the sturgeon:
Score each piece of fish twice with a knife so it absorbs the seasoning more easily, rinse and drain thoroughly before marinating. Peel the galangal and lemongrass, wash them and mince them very finely.
Image: Sturgeon grilled with galangal and fermented rice, STAVI style
Marinate the fish with the following seasonings: 2 tablespoons of fish sauce, 1 tablespoon of oyster sauce, 1 teaspoon of pepper, 3 tablespoons of galangal, 3 tablespoons of minced lemongrass and MSG. Mix the seasonings in by hand so they soak into the fish, and leave for about 30 minutes.
Before placing the fish on the charcoal to grill, brush a layer of cooking oil over the surface of the grill rack; this keeps the fish from sticking to the rack while grilling. When the fish is cooked, it comes off the rack easily without falling apart. Next, arrange the fish pieces on the rack one by one and grill over the fire, remembering to turn them regularly so both sides cook to an even golden colour without burning.
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3. Sturgeon braised with green banana and tofu, STAVI style
Ingredients:
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Sturgeon braised with green banana and tofu:
Clean the sturgeon, rub it with salt and vinegar, rinse with water and cut into bite-sized cubes. Then drain the fish and marinate it with fish sauce, pepper, garlic, galangal, fermented rice, turmeric and shrimp paste for about 10 minutes. Choose medium-sized green bananas, peel them and soak them in water mixed with vinegar so they do not turn dark.
Bring about 2 litres of water to the boil with the turmeric, add 2g of salt, put in the chopped bananas and boil for about 5 minutes, then remove and drain. Place a pan on the stove, add a little cooking oil and fry the garlic until fragrant, then add the bananas and stir-fry until they firm up, then add just enough water and simmer until the bananas are soft.
Image: Sturgeon braised with green banana and tofu, STAVI style
Stir-fry the sturgeon with the pork belly in the same way as the bananas for about 5 minutes, until the fish and meat turn golden and firm up. Once the bananas are soft and cooked, add the stir-fried fish and meat together with the fried tofu and simmer for another 10 minutes, then adjust the seasoning to taste. Finally, add spring onion, perilla and lot leaves, stir well, bring to the boil for about 1 minute and turn off the heat. Your sturgeon braised with green banana and tofu is ready.
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4. Spicy sturgeon and bamboo shoot hotpot, STAVI style
Ingredients:
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Spicy sturgeon and bamboo shoot hotpot:
Remove all the slime from the sturgeon with boiling water, scrape off the slime with a knife and rinse again with water. Slice the bamboo shoots and boil them with salt for about 3 minutes to reduce the sourness and remove undesirable substances, then remove and soak in cold water for about 10 minutes so the shoots stay crunchy.
Next, take out the bamboo shoots, rinse them again with water and drain. Wash the tomatoes and cut them into wedges. Wash the herbs, onion, culantro and spring onion, cut them into short lengths, and split the white onion ends finely.
Image: Spicy sturgeon and bamboo shoot hotpot, STAVI style
Fry the garlic in a pan until fragrant, add the bamboo shoots and stir-fry, seasoning with fish sauce, seasoning powder, salt-based bouillon and MSG so the shoots absorb the flavour evenly. Briefly stir-fry the sturgeon with fried garlic as well, so the bamboo shoot soup is more aromatic and the fish absorbs the seasoning better. Bring a pot of water to the boil, add the bamboo shoots and simmer for about 10 minutes until soft, then add the sturgeon, season to taste and simmer for another 10 minutes, then add the pre-cut herbs and turn off the heat.
To make the dish even more appetising, you can prepare a bowl of sour and spicy chilli fish sauce for dipping the fish; served with fresh rice vermicelli, it is simply wonderful.
Cooking with STAVI industrial catering: simple and effective
With the tips above, we hope you now know how to cook delicious, rich and appealing sturgeon dishes! Enjoy your new sturgeon recipes!
