Raw fish recipe

Onion sashimi

material

Sashimi 350g

2 small vermicelli (about 100g)

Onion 30g

Soy sauce 15g (about two spoonfuls)

Vinegar 10g (a little more than a spoonful)

5 grams of sugar

30 grams of blended oil

working methods

Separation of raw fish bones and meat. Bones can be boiled for other purposes.

Fish heads and bones can be fried in oil to make soup, and then tofu or bamboo shoots are added, which is delicious and mellow. 10 minutes is good. Step two.

This is a net fish. Generally speaking, a 2 kg fish can produce 7 to 8 pieces of clean meat. Slice these clean meats, preferably with fish skin on each slice. In this way, you can not only eat the crispy skin of the fish, but also eat the elastic teeth of the fish, and the taste is double.

Soak the vermicelli in boiling water, and take it out quickly after 15.

Put the fillets in boiling water, spread them out quickly, take them out with a colander after 30 minutes, and spread them on the vermicelli on the plate.

The fish fillets are tender and smooth, and this dish is half successful.

In a small bowl, mix the soy sauce, aged vinegar and sugar evenly. Friends who like hemp taste can add a dozen peppers, and those who like light taste can not add peppers.

Chop the onion and chopped green onion.

First pour the seasoning evenly on the fish fillets, and then sprinkle with chopped green onion.

Take another hot pot, add blending oil (common salad oil) and heat it to 70%, then dilute the soy sauce.

skill

1. Don't put the cooked vermicelli directly into the plate, otherwise it will be easy to lump and affect the taste. The correct way is to take it out and soak it in cold water, and then take it out and spread it out when it is cold. This kind of vermicelli has better taste, distinct roots and won't stick together.

2. If the raw fish is fresh and the fillets are thin enough and don't need to be cooked for too long, 30 seconds is the limit. At this time, the fish fillets are crisp and elastic, and the taste is first-class.

Tomato fish

material

More than 2 kilograms of raw fish

Fish fillets and bones smell fishy: one for each.

50 grams of onion ginger cooking wine

Salt 1 spoon

Fish fillet seasoning:

Egg white 1

Onion and ginger cooking wine 10g

Salt 1 spoon

Appropriate amount of pepper

Starch 1 spoon

Tomato fish ingredients:

Tomato 1 kg or above

4 slices of ginger

Garlic 4 cloves

Suiyi pickled pepper

More than twenty prickly ash.

2 onions

A little white sesame

Half a lemon

Cooking wine 1 spoon

1 spoon oyster sauce

Two tablespoons of salt.

Sugar 1 spoon

working methods

When buying raw fish in the market, ask the stall owner to slice the fish.

Wash the raw fish, remove the blood before the spine, cut off the fins and soak them in blood.

Take out the ribs

Slice the fillets diagonally from the tail.

Cut the fish bones into pieces, divide them into two pots, add 1 teaspoon salt and 50g onion and ginger cooking wine, knead well and remove fishy smell.

The water washed out after grabbing and pinching is very corrosive, so the fish fillets and fishbones should be washed clean until the water becomes clear. Don't omit this step, it can not only remove the fishy smell, but also make the fillets fresher and cleaner, and reduce a lot of froth when cooking.

Squeeze the fillets dry, and the fishbone kitchen paper towel absorbs water for later use.

Add 1 egg white, 1 tablespoon salt, 10g cooking wine and a proper amount of pepper to the fish fillets.

Stir evenly in the same direction

Add 1 tbsp starch and stir until it thickens.

Marinate the fillets for 20 minutes.

Two strokes in the middle of the tomato

Blanch tomatoes in boiling water for one minute and peel them.

Dice the tomatoes.

Prepare 4 cloves of garlic and 4 slices of ginger, and grind them into small particles with a cooking machine.

Ginger garlic or chopped for later use.

Fried fish bones

Fry and turn over until it is bright yellow.

When frying the other side, leave a small part at the bottom of the pot, add minced garlic and Jiang Mo and fry.

Stir-fry evenly, add boiling water, cooking wine and salt, and cook for 2 to 3 minutes until the soup turns milky white. The longer you cook, the whiter the soup will become, and the foam will be removed.

Remove the fishbone to assist the bottom of the bowl, and set aside the fish soup.

In another pot, add diced tomatoes and stir fry. Stir-fry tomatoes until they are soft and paste. You can add red oil, pickled peppers, etc. Feel free.

Add fish bone soup and adjust the taste at the same time.

Add fish fillets and cook until most fish fillets change color.