Main value
As the cheapest fish sold in supermarkets in western countries, Basha fish can be eaten in many ways, but most of them refer to Asian recipes (Westerners rarely eat freshwater fish, especially farmed fish). Its main consumer groups are new immigrants from Asian countries. Because its fish itself has a strong earthy smell, steaming or stewing soup is not recommended. Basha fish in western supermarkets mostly appear in the form of frozen fillets (whole fish without scales and thorns).
Cooking method
Steamed Basha fish
1. Fish fillet.
2. Add cooking wine, salt, ginger and onion for pickling. I marinated it for ten minutes.
Put three or four slices of ginger on the plate, put the fish on it, and put ginger and onion on the fish, not too much. Then put it in a pot and steam it. I steam in an electric rice cooker.
4. Remove the yellow onion and ginger from the fish. Pour some steamed fish soy sauce or ordinary light soy sauce.
5. Put the oil in the pot, pour in the garlic and stir fry until the garlic is golden. Watch the fire, because it will be golden soon, and it will burn if you are not careful.
6. Put some chopped green onion on the fish, then pour hot oil and golden garlic on the fish.
Pan-fried Basha fish
1. Frozen Basha fish is naturally thawed at room temperature.
2. Pour the thawed ice water out of the dish and dry the water on the fish surface with a kitchen paper towel.
3. Cut the dried fish into pieces with uniform size, and sprinkle 1/8 teaspoons of salt on the surface of the pieces.
4. Spread 1/8 teaspoons of black pepper evenly on the surface of the fish.
5. Put the fish aside and marinate for 5 minutes.
6. Put the pot on the fire and heat the bottom of the pot. Turn the heat down and pour in a little olive oil.
7. Put the marinated fish pieces into the oil pan and fry them over low heat.
8. Fry until one side is golden brown, turn it over and fry the other side.
9. Take out the fish pieces until both sides are golden.