Know the general rules of fish cooking first
Fish with good meat quality and high freshness is suitable for any cooking method.
Fish with good meat quality and low freshness should be fried or fried before cooking, so that the fishy smell can be removed.
Fish with ordinary meat and high freshness should be seasoned, such as pickling first and then braising.
Fish with ordinary meat and low freshness should be fried first and then cooked again.
Learn the six cooking methods of fish once.
1. Steaming:
Suitable for fish species: horsehead, pomfret, grouper, black throat, perch, snapper, cod, flounder, milkfish, mullet, bean fish, etc.
Be sure to put the fish into the pot after the water in the steamer is boiled, so that it is not easy to steam too much. Turn off the fire in 7 minutes. After turning off the fire, don't open the lid immediately, use the remaining temperature in the pot to steam for 5 ~ 8 minutes and then take it out immediately.
If it is fresh marine fish, "steaming" is usually the first choice. The freshness, steaming temperature, ingredients and sauce of the fish are all testing the "steaming" time of the chef, so gourmets all know that if you want to judge the cooking skill of a seafood restaurant, you should order steamed fish. The simplest seasoning is only salt, which is suitable for fish with good taste. You can also use steamed fish such as rags, pickled pineapples and pickles, which have a unique flavor.
Steamed fish is better with white-fleshed fish with slight oil and fine fish. The key point of cooking is that the fish must be fresh and the internal organs should be cleaned, otherwise the steaming method of paying great attention to the taste of the fish itself will be tasted as long as there is a little fishy smell.
The most difficult thing in steaming fish is the time and duration of steaming. In principle, the more steam, the better. Boil the water in a large pot until it is completely boiling. When the water is boiling, put the processed fish in a steaming iron plate, pour a little rice wine on the fish, spread the shredded ginger and steam it in a pot. If the firepower is too weak, it is easy to be unfamiliar, and the steaming time is too long, the fresh and sweet taste of the fish is lost, and the meat is old.
When steaming fish, most of them will be covered with shredded onion. Before taking out the pot, they will be drenched with hot oil to ripen the shredded onion, which will turn the unique choking taste of onion into sweetness. Besides removing fishy smell, the fish meat will have a more delicious effect. Steamed fish soy sauce should be steamed before pouring it. The soup that appears when the fish is steamed is actually rice wine and fish blood that were previously poured on it to remove fishy smell, and the taste is very fishy. Therefore, after steaming, it should be poured clean and then poured with steamed fish soy sauce, which will be refreshing and refreshing. Don't buy steamed fish and steam them directly. After all, I don't know how much water was washed when the fishmonger treated it. If it wasn't washed again, the taste of the entrance would be more than just mixed.
2. fry:
Suitable fish species: Wu Guoyu, pomfret, salmon, pomfret, leucorrhea, larval fish, yellow croaker, etc.
Fish with coarse fiber is most suitable for dry frying. Many people have the experience that fried fish is sprayed with oil, and it can be solved by applying egg liquid! First, the napkin is folded into four equal parts, and a proper amount of cooking oil is poured into the middle of the paper towel. First, the dry pan is evenly coated while heating. There is only a thin layer of oil in the pan. The less oil and water, the faster the water evaporates, and the less fried fish will spray oil.
Absorb the water on the surface of the fish with a napkin, so as not to spray oil when frying.
Then, completely dry the fish and evenly brush the whole egg liquid on both sides. Because the protein water absorption ability of the egg is strong, the water of the fish is absorbed by the egg liquid, so there is no danger of oil splashing, and the egg liquid solidifies when it is put in the pot, and a protective film can be formed on the fish skin.
Brush with egg liquid or wrap with a thin layer of flour and sweet potato powder, and fry until the oil is warm.
It is easier to fry beautiful fish in a non-stick pan. When the fish is in the pot, gently put the fish into the pot with one hand holding the fish head and the other hand holding the fish tail, and then turn the small fire to medium fire for frying. It is most forbidden to turn the fried fish constantly. When it is golden, turn it over and fry it again. At this time, you can cover the pot cover, turn the small fire to simmer the fish slowly, so that the sweetness of the fish is complete and not lost.
The fish to be fried should be fully de-iced and drained, otherwise the cold fish will absorb the heat of the pot and the fish skin will stick to the pot.
Step 3 burn:
Suitable for fish species: as long as it is suitable for frying, because it must be fried before braising, and it is also suitable for yellow-fin silver carp, red-eye silver carp, mullet and so on.
When braising in soy sauce, you can pour the seasoning on the fish with a spatula to help it taste evenly.
No matter what kind of braised fish dishes, "frying fish" is the first step. When cooking braised fish, frying fish is the key, and the fish should be fried completely without breaking. Fry the fish thoroughly in the pot first, the oil temperature must be high, and the soup should not be added too much, so as not to exceed the fish, and the shovel should not be too sharp as far as possible, so as not to break the fish.
Braised pork is a common cooking method of Minnan people, with complicated details. Stir-fry shredded ginger and minced garlic until they are slightly browned, then put the fish in the pot. After 2-3 minutes, turn the fire up and add the seasoning for braising. The simplest one is adding water to the soy sauce. Usually, fish with special fresh and sweet taste, such as red and red snapper, are diluted with little water until the fried fish is turned over.
4. soup:
Most fish are suitable for cooking soup, and the more oily fish, the more delicious the soup head is. It takes a long time to heat the soup, so it is more suitable to choose fish with strong meat and good elasticity, so as not to cook it too soft and rotten. You can add a little shredded ginger to remove the fishy smell.
Before the fish is cooked in the pot, the fish is washed with hot water, which can remove the fishy smell and coagulate the surface of the fish, and keep the umami taste of the fish from losing.
Don't cut the fish used for cooking soup too small, it can keep the fish fresh and tender, and it won't be overcooked. Be sure to add enough hot water to cook soup at one time, add rice wine before taking out the pot, and season with salt after cooking to avoid being too salty. Add a small amount of white vinegar before cooking to remove the fishy smell and improve the taste. You can also add a few slices of pork or chicken to the fish soup, cook them together, and then take them out, which will make the flavor more delicious.
You can put the fish in the pot when it is cold water. If you put the fish pieces in boiling water, the fish will shrink up instantly and the meat will be firewood.
Ginger and other fish are cooked for seven minutes before they are put in, which has a better deodorization effect.
5. Bake:
Suitable fish species: saury, fragrant fish, salmon, cod, sea bream, yellow fin snapper and red snapper.
Because grilled fish will have a unique flavor and taste dry and crisp, so choose fish with tender meat and high fat content, so as not to make the fish too dry and lose its proper flavor.
Simply season the fish with salt and bake it in the oven.
The grilled fish is covered with aluminum foil paper to prevent the fish skin from sticking to the baking tray. If it is roasted on the grill, the fire should be small, and the flame should not directly touch the fish to avoid burning. Can be placed in the peripheral area of barbecue net and cooked slowly. If you roast the whole fish, you can pay attention to the fish's eyes. When it starts to come out of the water, it means it is almost cooked. Eating grilled fish with lemon juice can add flavor to the fish.
6. Fried:
Suitable fish species: clove, willow fish, yellow croaker, Wu Guoyu.
The skill of frying fish without touching the pot is similar to that of frying fish. First, use chopsticks to test the temperature of the oil pan. When there are a lot of oil bubbles around the chopsticks, it means that the oil temperature can be raised and the frying is best controlled at 180 degrees Celsius.
Dip the fish skin with a thin layer of flour or batter first, and cut the fish, so as to keep it from peeling during frying. Hold the fish tail and slowly put it into the pot. If necessary, turn the whole fish tail over and fry it until golden brown.
When frying fish, there should be more oil. Don't push it with a shovel immediately after putting the fish in. When the oil bubbles are large and small, gently shake the pot and the fish will slide before turning over the fish. And use medium fire, then turn to medium fire, and keep the fire until the fish will burn. You can tell whether the water in the fish is released by watching whether the bubbles in the oil pan become smaller, which means that the whole fish will be cooked. Generally speaking, it takes about 5-8 minutes to fry the medium-sized yellow croaker, and then turn to medium fire to force out the absorbed oil, and then you can get out of the pan.
Before taking out the pan, there is a procedure of "grabbing crispness" to force the oil. Turn the fire to make the oil temperature rise above 180 degrees Celsius and fry for about 60 seconds, which can force the excess oil out of the fish and make the meat surface more crisp. It is best to let the oil cover the food as much as possible in frying, so as to reduce the contact between the food and the air, and avoid producing peculiar smell and destroying the original nutrition of the fish. It is best to use semi-new and semi-old oil for fish frying, with fresh oil and used oil1:1,and the fried color is easier to be golden and even. If you want to fry seafood and vegetable meat at the same time, the frying order is: vegetables → meat → seafood. Avoid frying seafood first, there will be seafood smell left in the oil pan.
Use less stir-frying in fish cooking: because fish has less connective tissue and is more delicate and easy to disperse, "stir-frying" cooking is less commonly used. If you want to "fry fish", you should choose fish with dense meat and long fiber, such as sharks, flag fish, tuna and silver carp, and you must cut them along the grain so that the fish will not be too broken when frying.