Add This Simple Ingredient When Braising Fish to Remove the Fishy Smell and Make It Incredibly Flavorful

Braised fish is a beloved and familiar dish in every Vietnamese household. Its rich, savory flavor pairs perfectly with a bowl of steaming white rice. However, not everyone knows how to eliminate the fishy odor that can sometimes overpower the dish. The secret lies in a very simple yet powerful ingredient — a handful of fresh tea leaves.

The Secret Ingredient: Fresh Tea Leaves

When braising fish, adding a handful of fresh tea leaves not only helps neutralize the fishy smell but also enhances the aroma and deepens the flavor. The tannins in tea leaves work effectively to remove unpleasant odors and make the fish meat firmer and more appetizing. This simple, inexpensive ingredient can completely transform your dish, leaving your kitchen filled with a delicious aroma that will make everyone’s mouth water.

To use, boil a small pot of fresh tea leaves to make a strong tea infusion. This tea water will later be added when simmering the fish. It’s an age-old Vietnamese cooking trick that’s still loved today, especially in the countryside where fresh tea plants grow abundantly.

How to Prepare the Fish Properly

Before cooking, proper cleaning and preparation of the fish are crucial to achieving a clean, fresh taste.
After buying the fish, sprinkle a bit of salt over it, let it sit for about one minute, and then rinse thoroughly. This helps remove excess slime and surface bacteria.

When gutting the fish, always remove the gills and the dark membrane inside the belly cavity — this membrane is the main source of the strong, unpleasant odor. For freshwater fish such as catfish, basa, or loaches that have a slippery skin, pour boiling water over the fish and quickly scrape off the slime layer. This step helps remove the fishy smell and improves texture.

Another effective tip is to soak the fish in rice-rinsing water (nước vo gạo) for about 10–15 minutes. This not only deodorizes the fish but also softens its flesh slightly, allowing it to absorb seasonings more evenly later on.

Marinating the Fish for the Perfect Flavor

To make a perfect braised fish, you must marinate it properly. Avoid using too many seasonings that may mask the natural sweetness of the fish.
After cleaning and cutting the fish into pieces, place them in a large bowl and season with:

• ½ tablespoon of premium fish sauce,

• a pinch of salt or seasoning powder,

• finely chopped shallots,

• optionally, some thinly sliced lemongrass or crushed garlic.

Let the fish sit for 1–2 hours so that the seasonings infuse deep into the flesh. If you’re short on time, even 40–50 minutes of marinating will make a noticeable difference. During this time, the fish will become more flavorful and firm — the perfect foundation for a rich, satisfying dish.Cooking Steps for Delicious Braised Fish

Ingredients:

• 1 kg of mackerel, snakehead fish, or basa fish

• 2 tablespoons of fish sauce

• 2 tablespoons of sugar

• 2 tablespoons of molasses (or caramel sauce)

• 1 teaspoon of black pepper

• 1 teaspoon of seasoning powder

• 1 tablespoon of minced garlic

• 1 tablespoon of minced shallots

• A few whole chili peppers (optional)

• A few slices of lemongrass

• A bowl of strong fresh tea leaf infusion
  
  

Method:

1. Heat a clay pot or thick-bottomed pan over low heat. Add 1 tablespoon of oil and 1 tablespoon of sugar. Stir until the sugar melts and turns into a rich amber caramel color.

2. Add the minced garlic and shallots, stir-fry until fragrant, then pour in a little fish sauce to deepen the flavor.

3. Turn off the heat and carefully arrange the marinated fish pieces into the pot. Pour in enough of the tea leaf infusion to submerge the fish completely.

4. Add the remaining seasonings — black pepper, molasses, sugar, and whole chilies — then gently bring everything to a boil.

5. Once boiling, reduce the heat to low and simmer slowly. Let the fish cook gently so that the sauce thickens and the flavor becomes concentrated.

When the liquid is nearly reduced and the sauce turns glossy and slightly sticky, turn off the heat and let the pot rest for 1–2 hours. Then, reheat and simmer one more time over low heat. This “double braising” technique helps the flavors penetrate deeply and gives the fish a beautiful color and melt-in-your-mouth texture.

Additional Tips for a Perfect Braised Fish Dish

• Always use clay pots for the best results. They retain heat evenly and enhance the natural sweetness of the fish.

• For extra fragrance, add a few slices of ginger or some crushed peppercorns during the final simmer.

• Serve with hot rice, pickled vegetables, and a bowl of clear soup — a true taste of Vietnamese comfort food.

With just one simple addition — a handful of fresh tea leaves — your braised fish will lose its fishy smell, gain an irresistible aroma, and impress anyone lucky enough to share your meal. This humble secret, passed down through generations, truly captures the heart of Vietnamese home cooking: simple ingredients, thoughtful preparation, and deep, comforting flavor.