Sturgeons belong to the genus Acipenser, with 21 species, one of the oldest genera of fish still in existence. They are native to Asia, Europe and North America.
In England, sturgeon is considered the “royal fish” and “nature's black pearl” as stated by King Edward II.
In Vietnam, only Sa Pa and Lam Dong have the necessary conditions to raise this type of sturgeon due to the favorable weather conditions.
In addition to DHA, the meat of this fish also contains a lot of vitamin A, phosphorus, selenium and vitamins B6, B12, especially omega 3 and omega 6.
Sturgeon has white, tough meat with high nutritional content, easy to absorb and digest, can be processed into many delicious dishes that are loved by many people.
Fish is rich in vitamin A, phosphorus, selenium and vitamins B6, B12 especially omega 3 and omega 6.
DHA content in 100gr of fish meat is about 0.54gr, sturgeon is a source of DHA for pregnant mothers and children.
The most special thing is that sturgeon bones are completely edible because they are made of cartilage, so using this type of fish as an ingredient to prepare dishes almost does not waste any part of the fish.
In addition, sturgeon cartilage is also used to make medicines that are beneficial for bones and joints, helping children grow taller and restoring joints in the elderly.
The cartilage of this fish is rich in calcium, which is very good for children's height development, as well as beneficial for everyone's joints, especially the elderly.
Sturgeon can be processed into many delicious dishes such as steamed with soy sauce, salad, grilled with salt and chili, porridge, soup... and is especially delicious when cooked in hot pot in winter.
Some delicious dishes from sturgeon
Sturgeon hotpot:
Ingredient
- Sturgeon fillet or cut into pieces
- 1 pineapple
- 3 tomatoes
- 1 galangal branch, 5 lemongrass branches
- Lemon leaves, chili peppers, shallots
- Coconut fruit
- Thai hot pot broth.
- Vegetables served with hot pot: chrysanthemum greens, banana blossoms, mushrooms, pickled bamboo shoots
- Instant noodle.
How to cook sturgeon hotpot:
- Wash ingredients, drain
Saute chopped galangal and lemongrass, crushed lemongrass, crushed onion, Thai hot pot cannot lack kaffir lime leaves.
- Crush the shallots, peel off the outer skin of the lemongrass, chop the galangal and lemongrass, put them in a pot and saute with oil until fragrant, then add the chopped pineapple and tomatoes and stir well.
- Pour fresh coconut water into the pot to cook together, you can add pineapple or apple juice to make hot pot broth.
- Add the Thai hot pot spice jar to cook together, bring to a boil over high heat then reduce to medium heat, season to taste and you have a delicious hot pot broth.
- Add a few slices of pineapple, thinly sliced chili peppers to make the hot pot more beautiful. If you like spicy food, add a few chili peppers.
- If you want more sour taste, you can add vinegar or lemon.
- Scoop the hot pot broth into the hot pot, turn on the stove and let the water boil, then dip the fish and vegetables in to enjoy hot and delicious.
This hot pot can be used with all kinds of sea fish, adding toppings like squid, shrimp, octopus, beef is also delicious.
Sturgeon in tomato sauce
Ingredient:
1 sturgeon
4-5 tomatoes
Chopped onion, garlic, ginger
Fish sauce, salt, seasoning powder, MSG, sugar , chopped chili, chili sauce or tomato sauce, cooking oil, salt .
Making:
After buying, wash and cut into pieces, drain. Before frying, marinate with a little salt, fry until golden brown on both sides.
Heat oil in a pan and saute onion, garlic, minced ginger, then add seeded, diced tomatoes and stir until cooked.
Put the fish pieces in, season with a little fish sauce, salt, seasoning powder, MSG, sugar, chopped chili, a little chili sauce or tomato sauce, then pour hot water to about 2/3 of the fish.
Depending on the amount of time you have, if you pour just enough to cover the fish, it will take longer to cook but the fish will be more flavorful. Once the pot of fish has boiled, season to taste. Simmer until the fish is cooked and the fish sauce is slightly thick.
Add green onions, dill, and Vietnamese coriander for about 30 seconds and then turn off the stove. Arrange on a plate and eat immediately with hot rice.
Fried sturgeon with salt and lemongrass
Ingredient:
Sturgeon: 500g
Some lemongrass, dried onions
50g tapioca starch
Spices, seasoning powder, cooking oil
A few lettuce leaves for decoration
Making:
Peel the shallots, wash them, and cut them into thin slices. Peel the lemongrass, take the young part, and split or cut it into diagonal slices.
After preparing the sturgeon, drain the water, cut into rectangular pieces the size of a matchbox and put in a bowl. Add sliced shallots, lemongrass and 2 teaspoons of seasoning powder to marinate with the sturgeon.
Use chopsticks to stir the sturgeon evenly with the spices for about 15 minutes to let it soak. Coat the sturgeon bowl with tapioca starch when ready to fry.
Stir well so that the tapioca starch sticks to the sturgeon. The starch should lightly stick around the fish, no need for too much.
Put the pan on the stove and add oil. When the oil is hot, add each piece of sturgeon and fry until the fish is cooked and golden brown on all sides.
Also fry the marinated fish with lemongrass and onion until golden brown, then remove and drain. After washing and draining, spread the lettuce evenly on a plate.
When the sturgeon and fried lemongrass are cooked , put it on a plate and eat it while it's still hot to fully enjoy the delicious taste of the dish.
Fried lemongrass sturgeon can be served with sweet and sour sauce or with other dipping sauces that your family loves.
When the dish is finished, it has a crispy golden outer layer but the inside is still soft and delicious, combined with the fragrant aroma of lemongrass and onions.
This will be a delicious dish for the whole family to change the menu or to entertain guests from afar. This dish is not too difficult to make but still preserves nutrition as well as deliciousness, housewives should try it now!
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