Chà bông cá hồi is salmon fish floss: steamed salmon that is pounded, fried, rubbed into floss and fried again until dry. The author makes it for kids. It goes well with white porridge, and you can also put it in a sandwich for their breakfast or eat it with boiled rice. Ingredients 2 big salmon slices (no bone) Ginger and rice liquor Salt, olive oil, sugar, pepper, scallion How to make chà bông cá hồi 1. Clean the fish with ginger and rice liquor Peel the ginger and grind it well, then mix it with 1–2 teaspoons of rice liquor. Clean the fish carefully. Rub the ginger and rice liquor mixture well over the surface of the fish with your hand, wait 15 minutes, then rinse it again. 2. Steam and flake the fish Steam the fish. Once it’s cooked, let it cool, then tear the meat into small pieces with your hands and put them in a bowl. Throw away any bones. Check carefully, because you are making this for kids, and any bones left in can be dangerous for them. 3. Pound the fish Put the fish in a stone mortar and crush it well. 4. Fry, rub into floss, then fry again Heat the oil and fry the minced scallion until fragrant. Add the pounded fish and fry it well over low heat. Season with a little salt and sugar, and don’t stop stirring. Fry for about 10–15 minutes, then turn off the heat. Let it cool, tip it into a basket and rub it gently with your hand to make it into floss. Put the fish back in the pan and fry it again for 10–15 minutes. Season again to suit your kids’ taste. Stir with a wooden spoon until the fish is dry, then turn off the heat. This step is important. If you fry too fast, the fish stays moist and its quality goes down quickly. Let the floss cool, then store it in a glass container. Share:
