CÁ LĂNG TRỘN và SỐT ME - Món ngon mỗi ngày - Món ngon VietNamR

Hello everyone, today is the day of the interview with the chef Phung Van Da, the chef of Vuon Vai restaurant. Hello Mr. Phung Van Da, the chef of Vuon Vai restaurant. Today, I would like to introduce you to the fish. Today, I will cook two dishes, mixed fish and tamarind sauce. For the fish, I should choose fresh fish. Tamarind sauce and mixed fish will be more guaranteed. How can I choose a delicious and fresh fish? This fish is from Sudan. This fish is very fat, so I put it in the bag for 2-3 days. The fish fat will be reduced. At that time, the fish will be less fat. For example, I am a person who goes to the market to buy fish. How can I tell which fish is delicious? As I have just introduced to you, this fish looks like this. This fish is very fresh. How do you know if the skin is different? The skin of this fish is almost black. The upper part of the fish is yellow. This is the middle part of the fish. The upper part of the fish is slightly yellow. The belly of the fish is also slightly yellow. This is the first dish, right? Yes, this is the first dish. Which part of the fish do you use to make this dish? The thick part of the fish is used to make tamarind sauce. The fish will be thicker and the meat will be more delicious. This is the part that you will clean and remove the bones, right? This is the part that I will clean and remove the bones. The fish is big, so I cut it in half. I cut the fish into even pieces. How do you clean this fish? This fish is easier to clean than other fish. I use the water from the fish to clean the fish. I soak the fish in salt water. The fish will be thinner. I remove the fat from the fish. This fish has a lot of bones, right? Most people have a little bone, not a lot of bones. After cutting the fish, I will turn on the water to soak the fish. After the water boils, I will put the fish in the water to soak. Do you need to add salt or other spices to the water to soak? I add a little white salt and a little salt to the water to soak. The fish has just been soaked, but it is not smelly. The fish is not smelly because of the salt. The fish should not be overcooked. This fish is fresh, so it doesn't need to be overcooked. I just need the inside of the fish to be green like this, then I will take it out. I take the fish out and let it cool a little. This is a bowl of sauce. The sauce includes fish sauce, lemon, sugar, mustard, and chili. There is also ginger, right? Yes, there is also ginger. What is the ratio of all these ingredients? This is a bowl of fish sauce, two bowls of bones, and a little mustard. When does the mixture feel a little thick? When I mix it, I feel that the water is too thick. While waiting for the fish to cool, I should make the sauce. The ratio of the sauce is 4 fish, which is the same as the water I just showed you. Now I take 4 fish, I take 30 of this. I put it in a bowl. The fish is cooling. The fish is cooling, I put it in a bowl of sauce that has been mixed with all the spices. I put the fish in there. After that, I mix it well. Then I put the fish in here. I soak the fish, soak the fish evenly. How long does it take to soak? It takes a long time to soak because there is lemon in it. If you soak it for too long, the fish will be broken. And this is the spice. Onions, basil, coriander, carrots, and chili. I cut it thinly and soaked it in ice water to make the onions and carrots crispy. I will mix it with the fish. I have already decorated it for the fish to mix. I have already mixed the fish. I shouldn't leave the fish for too long. Because I will put the rest of the fish and vegetables on a plate. Let the sauce soak into the fish. If I don't eat it right away, the fish will never be broken. The fish will be still crispy. You will only take the fish and leave the sauce, right? No, I will leave the sauce here. I have already put some vegetables on the bottom. I will put the sauce on the bottom. I'm afraid it will stick to the fish. I'm afraid it will stick to the fish because I have already put vegetables on the bottom. Now I will put the rest of the sauce on the fish. I will put the right amount of sauce. If it is too much, the sauce will overflow. It will be beautiful. So we have finished the mixed fish, right? That's right. Now we will continue to make the fish sauce. That's right. Next, we will make the tamarind fish sauce. I will put it here. Can we continue to use this fish? That's right. We will use this fish. Now we will start making the tamarind fish sauce. That's right. This is the tamarind fish. This fish is different from the mixed fish. This fish should be cut into squares. This big tamarind fish should be cut in half. This is a piece of fish. We cut it into squares. The fish will look better if we fry it. If we cook it in the pan, the fish will look very beautiful. We cut the fish into squares. We put it in a bowl to marinate the fish. Then we put the fish in the bowl. We marinate the fish for a while. What do you marinate the fish with? We marinate the fish with fish sauce. We marinate the tamarind fish with fish sauce. We mix it well. The fish has absorbed the spices. We fry the tamarind fish with tapioca starch. The fish will absorb the tapioca starch. The tapioca starch will make the fish more elastic. We add a little tapioca starch. When we fry the fish, we should focus on the pan. The fish will look better if we fry it evenly. So we have to keep stirring to avoid the pan from burning. After the fish is cooked, we put it on a plate. The next step is to make tamarind sauce. What ingredients do we need to make tamarind sauce? First, we need to mince the garlic. We put the garlic in the pan. How do we make tamarind sauce? This is tamarind sauce. We have to remove the seeds of the tamarind. We add a little chili sauce and tamarind. This is sweet chili sauce, right? Yes. This is sugar. We add a little sugar because the tamarind is already sour. We add a little sugar to balance the sourness of the tamarind. We add a little fried shallot. We have already fried it until it is golden brown. We add a little more here. Is it a little thick? Yes. The tamarind sauce is now mixed with the fish. The tamarind sauce is done. We have finished preparing the dish. Now we take the tamarind sauce out of the dish. We can eat it with salad vegetables, right? Yes. We can eat it with salad vegetables and tomatoes. The tamarind sauce is well mixed with the fish. We add a little tamarind sauce on top of the fish. The dish is done. The result is very fragrant, right? The sauce is well mixed with the fish. Yes. We have finished preparing the two dishes, mixed fish and tamarind sauce, right? Yes, ladies and gentlemen. We have just shared with you the recipe for two dishes, mixed fish and tamarind sauce. Here is our product. I hope that with the recipe of the chef Phuong Van Da, you can easily make this dish at home. Thank you for watching the show. Goodbye and see you again in the following shows.