How to make catfish delicious and not fishy

Prepare together

1.Catfish cut off the head 3.5 kg (before cutting off the head 5 kg) ☆ 350

2. Coconut sugar 35 ฿2

3. Soy sauce 65 ฿2

4. Green Lid 65 ฿4

5. Shellfish sauce 100 ฿4

6. Lemongrass 1 tree ฿2

7.Garlic 50 ฿4

8 Coriander Roots 3 Tree ฿3

9. Turmeric 100 g ฿5

10. 5% artificial vinegar 120 ml ☆ 2

= ฿378

How to do

1. Bring the fish to wash the water. Pull out as much filling as possible.

2. Use a hot boiled kettle to topple the fish to make the slime come off easily. * It is important to pour hot water on the fish. If poured too much, the fish can be cooked.

3. Put your hands on the fish slime and wash as much water as possible. Do this one by one.

4. Take the fish to soak in vinegar for 5-10 minutes, add water to flood the fish. In addition to quenching the fishy, the slime and blood of the fish come out.

5. Wash the water clean again and bring it to the chevrons. Personally, I like a lot of chevrons to make it easy to ripen.

6. Bring the fish to ferment with spices and sauces that are spun together until fine.

7. Mix the fish and fermented sauce well and rest for 30 minutes and soak it (if frozen for a long time).

8. Before grilling, the fermentor should be washed off so that the fermentor does not burn on the fish.