Mud Mackerel is a marine fish, and it likes to move in the middle and upper layers of the sea, so it has nothing to do with the word "mud". "It is also known as the Mudskipper, because it has hard spines on its dorsal, ventral and pectoral fins. The spines are poisonous and can cause severe pain when pierced on the skin. This is one of the most distinctive features of the Mudskipper.
The Shantung people call the mud fish as "Niang Alas", "Bitter Tee", and some people call the stinky belly fish, because it likes to nibble on algae, the stomach has a special dirty smell and so named. Handling is not clean, if you eat, the taste of the fish belly will be bitter.
Because of this, when dealing with mud fish, try not to break the fish intestines when opening, but also to rinse out the blood inside the fish belly.
The fish is generally small in size, about 20 centimeters long. The fish is not scaly. The spines of the fish are so "fierce" that you should remember to cut off the hard spines before cooking the fish to prevent them from sticking in your hands. However, nowadays when you go to buy fish, the fishmonger will usually help to get rid of it, so don't worry too much.
Because of the tenderness and flavor of the flesh, the mud fish has fewer thorns and thicker flesh, making it especially suitable for the elderly and children. Because of its rich nutrition, it is said that it has become the most popular fish for women in Chaoshan to eat when they are having their monthly meals.
Mudskipper has thick flesh, so steaming, peppering, pan-frying, soaking in salt water, and soaking in congee water are all very suitable methods for mudskipper. The fish is not very fishy, and a simple peel and ginger can bring out the freshness of the fish. If you have eaten too much of the above, try the most original way of eating, steam mud fish.
Steam mud fish practice is very simple, the kill good clean mud fish water control and put directly on the steam pad, the use of water after the boiling water steam rising fish steamed, so it is called "steam mud fish".
This practice is once went out to eat, the restaurant on a flavor of steam fish fillets. This is the fish is sliced and put on the steam pad directly steamed, the original flavor, people recall, so I learned to come back to do this steam mud fierce fish.
Steam Mud Fish is simple to make, but the selection of mud fish is very important, fresh is the first condition.
If you like heavy flavors, use shredded peel and salt to season the fish and put it on a steamer pad. 5 minutes or so, the fish will be cooked, and then sprinkle a few small green onions on it.
Freshly cooked fish pinch up and will not be rotten, not dipped in sauce directly into the mouth, seasoned mud fierce fish meat is more flavorful than the net fish meat, steamed across the water mud fierce fish meat is very tender, very sweet.
If you want to be more rich, you can steam the fish with shrimp, taro and other things, and the meal will become a steam feast.
This is recommended because when you eat this dish, a little rice is sprinkled on the bottom of the pot of water, and it becomes congee. The juices from the steam steaming of the mudhopper fish will drip right into the pot, and this congee with a few grains of salt, shredded ginger, and chopped scallions becomes instantly delicious.
There's no coriander, no parsley, no pepper, no cayenne pepper or any other heavy spices to get rid of the smell. Everything is original and surprisingly tasty, without a hint of fishy flavor.
The most flavorful spice is just a few chopped green onions sprinkled on the fish to enhance the color, fresh and fragrant.
The flavor of the fish is already fresh enough to be dipped in soy sauce, which is a little bit salty and a little bit sweet, which is perfect for dipping the fish.
This is the steamy mud fierce fish I recommend, and the most original way to do it.
Day 144 of the No Quit Schoolhouse Daily Shift