Fish recipes, food is what we all like. As we all know, there are many kinds of food. According to different regions, the same food has different practices and flavors. The following is a compilation of fish recipes.

Fish recipes 1 1, sweet and sour mandarin fish.

Raw materials: 200g of mandarin fish; 2 grams of wine; Pine nuts10g; A little pepper; 10g tomato sauce; 500 grams of vegetable oil; Wet starch 40g (actual dosage 50g); Eat salt in moderation; Vinegar 15g.

Exercise:

1. Siniperca chuatsi scales, gills, fins, viscera, leather coat, wash, chop off the head, spread out and pat flat. Cut the bones off the fish's back with a knife (don't cut the fish's belly), and leave a spine at the tail about 1 rain. After the mandarin fish is boned, the skin is spread down and cut into flower knives with an oblique knife. The knife is as deep as 4/5 of the meat. Don't cut the skin of the fish, make a hole in the tail and pull the tail out of the knife.

2. Sprinkle salt, pepper, cooking wine and wet starch (a little) on the fish and wipe well.

3. Heat the wok, pour in the vegetable oil, and the oil is 70% hot. Dip the mandarin fish in a little starch, fry in the oil pan for a few minutes, then dip the fish head in starch, fry in the oil pan until golden brown, and take out. Put the side with the flower knife face up in the fish pot and put it on the fish head.

4. Put the pine nuts in the oil pan, cook them, remove them and put them in a small bowl.

5. Leave a little oil in the wok, add a little broth, add salt, sugar, ketchup and vinegar, bring to a boil, thicken with wet starch, add a little hot oil, stir well, pour it on the fish and sprinkle with pine nuts.

2. Steamed fish with ancient flavor

Ingredients: perch 1 block, pork belly 100g, soy sauce, ginger, garlic, oyster sauce, sesame oil, lobster sauce, rice wine, white sugar, shallots and red peppers.

Exercise:

1. Put the shredded pork into a bowl, add rice wine and stir well, then add lobster sauce, chopped green onion, Jiang Mo, minced garlic, soy sauce, white sugar and oyster sauce and stir well.

2. Cut the fish from the dorsal fin to the fish keel with a knife.

3. Add water to the pot, cook the scalded fish and soak it in the pot to remove the fishy smell.

4. Put the onion and ginger on the plate, put the fish body cut down on the plate, and pour the pickled shredded pork on the fish.

5. Add water to the pot. After the water is boiled, steam the fish on a steamer for 15 minutes. Take it out and sprinkle some chopped green onion and red pepper. Heat a teaspoon of hot oil and pour it on it.

3. Sweet and sour hairtail

Raw materials: fresh hairtail, shallots, ginger, star anise, soy sauce, vinegar, sugar, cooking wine, refined salt and starch.

Exercise:

1. After washing hairtail, cut it into 10 cm sections and marinate it with salt for about 10 minutes.

2. Take a clean small bowl, pour in a proper amount of cooking wine, 1 tablespoon soy sauce and 1 tablespoon sugar, and stir well. Pour in proper amount of vinegar and salt according to your preference and stir well.

3. Dip the hairtail slices in dry starch.

4. Add oil to the pot. When the oil is hot, put it in the hairtail section and fry it on low heat. When cooked, gently turn over and fry the other side until slightly yellow. Put the hairtail aside, add the onion, ginger and star anise and stir fry.

5. Pour in the prepared sweet and sour juice and simmer for 10 minutes.

4. Braised carp with red beans

Ingredients: carp 1, soaked adzuki bean 150g, 5 slices of oil and ginger, garlic slices and onion 1, starch, aged vinegar, soy sauce, salt, cooking wine and chopped green onion.

Exercise:

1. Wash the treated carp repeatedly, wash the blood, and pat a little dry starch on the body.

2, put the right amount of oil in the pot, heat, put the fish in, stir-fry slowly, don't turn the fish with a shovel, you can shake the pot a little, stir-fry until one side is solidified, turn the fish over with a shovel, stir-fry the other side, stir-fry until both sides are golden, add onion, ginger and garlic and stir-fry until fragrant.

3. Sprinkle a little old vinegar along the side of the pot, add water to drown the fish, pour the soaked red beans into the pot and change the fire.

4, put a little soy sauce, after the pot is boiled, use a spoon to remove the floating foam, then add a proper amount of cooking wine, stew for 20~30 minutes on low heat, add salt to taste, sprinkle a little chopped green onion, and you can get out of the pot.

5. scald yellow croaker

Ingredients: croaker, onion, ginger, salt, soy sauce, cooking wine, aged vinegar.

Exercise:

1, wash the croaker, cut it with a knife, sprinkle a little salt evenly and marinate for half an hour.

2. Chop the onion and slice the ginger.

3, hot oil pan, add salted yellow croaker, fry until golden on both sides, add ginger and onion, pour soy sauce, cooking wine and mature vinegar and a small glass of water.

4, slow stew, when the water is almost dry, take the pot and put it on the plate, sprinkle with shallots and red peppers to decorate.

6, double pepper fish head

Ingredients: fish head 1, chopped pepper 1, millet pepper 1, ginger, chives, salt, black pepper and chicken essence.

Exercise:

1. Wash the fish head and marinate it with salt and pepper and cooking oil chicken essence 10 minute; Onion, ginger and garlic are mixed with two kinds of peppers respectively.

2. Sprinkle two kinds of peppers on the fish head. Don't marinate the fish head juice. Steam in boiling water for 8 minutes and stew for 3-5 minutes.

3. Put oil in the pot, heat it, smoke it, let it cool for three seconds, and pour it on the fish head.

7. Fish with Chinese sauerkraut

Ingredients: grass carp 1, sauerkraut 1, egg white, pepper, oil, salt, chicken essence 2g, ginger 5g, garlic 5g, cooking wine, starch 2g, sugar 2g, coriander, pepper and chopped pepper.

Exercise:

1. Chop the bones of the fish head, and cut the fish slices obliquely into fillets. Add salt, cooking wine, starch and a little egg white, and marinate evenly for about 10 minute.

2. Wash the sauerkraut, squeeze out the water by hand and cut into pieces; Chop ginger and garlic, pickle pepper and millet pepper.

3. Heat hot oil in a hot pot, cut minced ginger and garlic, soak minced pepper, stir-fry diced millet pepper, stir-fry sauerkraut, and then pour enough boiling water to boil.

4. After the fish head and bones are put in and boiled again, turn to low heat, add salt, sugar and pepper to taste, add 2 spoonfuls of pickled pepper water and cook for about 15 minutes.

5. Put the marinated fish fillets into the soup, spread them out with chopsticks after a little solidification. When the fish fillets are cooked until they change color, add chicken essence to taste, then take them out of the pot, sprinkle with a little hot oil and sprinkle with coriander.

8. Braised fish with garlic and beer

Ingredients: 500g grass carp, garlic 1, 250ml beer, cooking wine 1 tablespoon, a little onion ginger, salt 1 teaspoon, pepper1/2tsp sugar12tsp soy sauce/kloc-0.

Exercise:

1. Wash the fish pieces and marinate them with salt, cooking wine, pepper and onion ginger 10 minutes. Wash and peel garlic.

2. pat a layer of powder on the surface of the salted fish.

3. Heat the oil in the pan and fry the fish pieces until both sides are brown.

4. Stir-fry garlic in the remaining oil in the pot, pour in fish pieces, beer, soy sauce and sugar, and cook on low heat until the soup is thick, then turn to high heat to collect the juice.

9. Crispy fried small yellow croaker

Ingredients: yellow croaker, pepper powder, salt, white pepper, cooking wine, beer, flour and corn starch.

Exercise:

1. Remove gills and viscera from small yellow croaker, wash and drain with clear water, add pepper powder, salt, white pepper powder and cooking wine, mix well and marinate for 20 minutes.

2. When the ratio of flour to corn starch is 2: 1, pour in beer and stir the batter until there are no particles.

3. Wrap the salted small yellow croaker evenly in the batter.

4. fry the fish in the pot until both sides change color, then fry until golden brown.

10, fish with saliva

Ingredients: 1 silver carp, 2 tablespoons of starch, about half a dozen fried peanuts, 2 tablespoons of cooked white sesame seeds, 1 piece of ginger, 1 garlic, 5 chives, 2 tablespoons of lobster sauce, 3 tablespoons of cooking wine, 2 tablespoons of soy sauce, 1 tablespoon of vinegar, 1 tablespoon of sugar, 1 or 2 red peppers, 2 tablespoons of pepper oil, appropriate amounts of salt and monosodium glutamate, and 1 sesame oil.

Exercise:

1. Wash the fish and cut into pieces, marinate with salt and cooking wine for a few minutes, then add water and starch and mix well. Chop the fried peanuts, chop the lobster sauce, and mince the onion, garlic and ginger.

2. Heat the oil in the pan to 60% heat, then pour in the lobster sauce, Jiang Mo and minced garlic and stir-fry until fragrant.

3. Put salt, monosodium glutamate, sugar, soy sauce, vinegar, fried ginger, garlic, lobster sauce, red pepper, pepper oil, sesame oil and fried peanuts into a large bowl and mix well to form a sauce.

4. Oil the pan and heat it to 40%. Add fish fillets and stir-fry until cooked.

5. Take out the drained oil and put it in a bowl.

6. Sprinkle with sauce, then sprinkle with cooked sesame seeds and chopped onions.

7. Stir well.

1 1, fry fish

Ingredients: African crucian carp, green garlic, ginger slices and garlic. Wash the fish and add two garlic in the belly.

Exercise:

Stir-fry in oil pan and add a little ginger and garlic. After copying the incense, put the washed fish in the pot. Be careful not to have too little oil, and the fire must be strong after the fish is put into the pot. Stir-fry until the skin of the fish is golden, and then there is a fragrance floating out.

At this time, put the fish on one side of the pot and you can see that there is still a little oil at the bottom of the pot. Pour the washed and cut stalks of green garlic into the pot and stir fry a few times. Then put the fish and green garlic together, add salt, monosodium glutamate and some garlic, add a little soy sauce and stir fry a few times, then add water to cook (be careful not to add too much water and the fire should not be too strong). When the soup thickens, add a little green garlic tail. After frying, it can be cooked.

12, Steamed fish in the sea

Raw materials: fresh fish, 1 strip, ginger slices, mushrooms 25g, yellow wine, 15g, sugar, refined salt, monosodium glutamate, bamboo shoots, cooked ham slices, sesame oil and a little pepper.

Exercise:

① Scrape the scales and gills of the fish, and wash the mouth;

(2) Put the fish in a plate, add onion, ginger slices, mushrooms, bamboo shoots and ham slices, add yellow wine, sugar, refined salt, monosodium glutamate and pepper, mix them together, put them on mandarin fish, steam them on high fire for about 15 minutes, and then pour sesame oil on them.

13, the practice of snow fish

The first method:

Peel the snow fish and cut it into small pieces. Add salt, white pepper and lemon. Brush the fish pieces with butter, put them in the oven, bake at 180℃ for 20 minutes, take them out and bake them with open fire until golden brown.

Features: Snow fish is a deep-sea fish with high nutritional value, fresh and tender taste, no thorns and fresh butter.

The second method:

1. Buy large pieces of silver snow fish from the supermarket and wash them for later use.

2. Peel and pierce the fish and cut it into large pieces one inch square. Pour out the oozing juice. Add an egg and a little starch. And add various seasonings according to your own taste. I usually put soy sauce, vinegar, cooking wine, salt and spiced powder. Stir well, leave 5- 10 minutes for the fish to fully taste, and then fry.

3. I usually fry with olive oil, and the color is very beautiful. Fried fish is tender in the outside, and it melts in the mouth. You can also dip some salt and pepper or other favorite condiments when eating.

Try it, when the fish is eaten in your mouth, you will sigh with joy!

The third method:

1, raw materials: silver snow fish, yam, green pepper, onion and ginger slices;

2. Seasoning: Lee Kum Kee chicken powder, cooking wine, salad oil, refined salt, clear soup and raw flour;

Exercise:

1. Peel the yam and cut it into small grains. Cut the snow fish into small grains, and cut the green pepper into grains.

2. Heat the oil in the pan, add the onion and ginger, stir-fry until fragrant, then add the snow fish, yam, green pepper and seasoning, stir-fry until cooked, thicken and take out the pan;

3, characteristics: white color, light and refreshing, with the effect of nourishing the spleen and stomach, benefiting the lungs and kidneys.

14, sweet and sour fish

Exercise:

1. Season the fish with cooking wine and household seasonings (salt, monosodium glutamate and pepper), and then rinse with water, and the fish will still maintain its original flavor. Drain and fry in oil pan until crisp.

2, the amount of oil is relatively large, otherwise the fish is easy to fry. Then pour tomato sauce and white vinegar on the fried fish, add a little salt to the sugar and thicken the juice.

3. A sweet and red sweet and sour fish can be served. The taste characteristics of sweet and sour fish are sweet and sour, light fish flavor, strong hook juice flavor, and no longer have the original flavor of fish.

Note: The species of fish can be carp, grass carp and snakehead.

Sweet and sour fish is very particular about fencing. To cook sweet and sour fish at home, you only need to make a deeper knife and open a few more knives, so don't pay too much attention to swordsmanship.

15, braised fish

Exercise:

1, kill the slaughtered fish with a flower knife.

2, the knife method of braised fish is vertical cutting, and the fish is massive. Fry in the oil pan first, not too much oil.

3. Then season the broth (chicken bone soup or ribs soup) in the pot, and then add soy sauce.

4. When the water temperature in the pot rises, add a small amount of vinegar (vinegar is very important and essential. Not only has the function of softening fish bones, but also has the effect of removing fishy smell.

5. The burning time is usually about five minutes. After cooking, only a part of the soup in the pot has been concentrated and the color is dark red. Because of the stewing process, the braised fish is more tasty and stronger.

Note: There are many kinds of fish that can be used for braising in soy sauce, such as carp, grass carp, crucian carp and tilapia.

Braised fish is tender, smooth and fragrant, suitable for any crowd.

The method of fish recipe 2 1 corresponds to the method of each fish.

(1) barbecue

Fish with more fat are suitable for barbecue, such as eel and saury, which can produce unique aroma and flavor. You can dry the fish skin in a ventilated place before roasting, so it will be easier to roast again. Pay attention to the heat when grilled fish, and try not to burn it. Squeeze a little lemon juice on the fish when eating, it will taste better.

(2) braise in soy sauce

Most fish can be braised in brown sauce, which is suitable for both fishy and light fish. The former conceals the fishy smell by braising in soy sauce, while the latter cooks according to consumers' tastes. In addition, fish with poor freshness can also choose braised. But carp, silver carp, silver carp, grass carp and hairtail have better flavor after stewing.

(3) Slow stew

Monopterus albus, snakehead, crucian carp, cod, etc. It tastes delicious, and the meat is firm, which is suitable for stewing. Misgurnus anguillicaudatus may carry parasites, so it is safer to stew. When stewing fish, you can add a few pieces of tofu, which is not only delicious, but also complementary to amino acids, and vitamin D in fish can promote the absorption of calcium in tofu.

(4) make soup

Delicious fish soup is the most expensive, and the fish used to make soup include large yellow croaker, mandarin fish and crucian carp. Siniperca chuatsi and crucian carp are freshwater fish with tender meat, excellent quality, high nutritional value and high soup yield, which are especially suitable for patients, the elderly and parturients. It's best to fry crucian carp in oil before making soup, otherwise the skin will break easily. In addition, you can add some white radish to taste.

(5) steaming

High-end fish are most suitable for steaming, such as mandarin fish, shad and perch. This kind of fish is delicious and tender. Steaming can keep the original flavor of fish. Heat is the key to steaming fish. Like many steamed vegetables, you must boil the water in the pot first, and then put the fish in the pot.

(6) frying

Many fish are fried during cooking pretreatment, such as braising in soy sauce and making soup. Before frying fish, you can put a thin layer of salt on the fish, marinate the small fish for 5 minutes, and marinate the big fish for 10 minutes, so that the skin will not be broken when frying again. In addition, wiping the bottom of the pot with ginger after the pot is hot and releasing the fish after the oil is hot can also prevent the skin from breaking or falling off when frying the fish.

(7) Raw food

It is best to choose marine fish for raw food, because there are generally fewer parasites. However, not all marine fish can be eaten raw. It is best to choose tuna, red snapper and salmon, which are characterized by good color, fragrance and taste. You can dip mustard and soy sauce when eating. Need to be reminded that raw fish must be fresh and safe.

2. Tips for cooking fish

Steamed fish in boiling water. When steaming fish, boil the water in the pot first, then steam the fish, and avoid steaming with cold water. Because when the fish suddenly encounters high temperature, the external tissue solidifies, which can lock the fresh juice inside. It is best to sprinkle some chicken oil or lard on the fish before steaming, which can make the fish more tender. It can also be sealed with plastic wrap to prevent the loss of fresh flavor of fish or to dilute the taste of fish with boiling water.

Remove the fishy smell and release Jiang Mo. When cooking fish, some people like to put ginger and fish in the pot, thinking that this can remove the fishy smell. Actually, it is not. Putting ginger too early will make fish leach out of protein, which will hinder the deodorizing effect of ginger. You can cook the fish in a pot for a while, and then put the ginger after the protein is solidified; When frying, you can also cook a small amount of vinegar and cooking wine, which can remove fishy smell to relieve boredom and increase fragrance. If it still smells like fish, it is very effective to sprinkle some minced garlic before cooking, especially when cooking fish that has been frozen for a long time.

Anti-sticking pan for frying fish. You can put oil in a hot pot and sprinkle some salt, or you can clean the pot and wipe it with ginger. You can also heat the pan to a higher oil temperature and then add the fish. When the fish encounters high oil temperature, the skin will immediately harden and not stick to the pan, and then fry the fish thoroughly with a small torch.

Cook fish to prevent meat from breaking. Before cooking braised fish, fry or fry the fish thoroughly in the pot, which has a large amount of oil and high oil temperature. When cooking fish, don't have too much soup. Generally, water is no match for fish. Do not turn the fish over. In the cooking process, pour the soup on the fish with a spoon, so that even if the fish is delicious, it can keep its original shape.

Boil frozen fish with milk. When cooking fish in the refrigerator for a long time, you can put some fresh milk in the soup to increase the flavor of the fish. After the fish is taken out of the refrigerator, it is best to thaw it naturally, or it can be thawed in a container with a little salt. The purpose is that protein in frozen fish will solidify slowly when it meets salt, so as to prevent liquid from losing and losing nutrition.

3. How to deodorize fish?

1 Wash the minced fish twice with warm water. But be sure to remember that it is warm water and never use hot water.

Soak the fish in a pot, then add pepper, fennel and ginger to the water. You can choose to pour a little vinegar or cooking wine to eliminate the odor.

Chop off the fish head with a knife, and you can see a meat similar to a rope head from the cross section. You can pull out the thread by hand, which can reduce the fishy smell of the fish.

When washing fish, be sure to clean the internal organs of the fish, which will remove a lot of fishy smell.

7 red wine deodorization method: first cut the fish open and marinate it with red wine. Tannin and aroma in wine can remove fishy smell.

8 orange peel deodorization method: when cooking fish, put a little orange peel to deodorize.

9 milk deodorization method: when stewing fish, put milk in the pot, which can not only remove the fishy smell, but also make the fish soft and delicious. When frying fish, soak the fish in milk for a while, which can remove the fishy smell and increase the umami flavor.

Encyclopedia of fish recipes 3 sweet and sour fish practices

1, main ingredients: grass carp and eggs.

2. Accessories: red pepper, onion, ginger and garlic are washed and set aside.

3. Treat fish. Wash and scale the fish, then cut both sides of the fish into tiles for later use.

This fish is pickled to remove the fishy smell. After cutting the fish, stand upside down and sprinkle some salt to remove the fishy smell from the fish.

5, fish seasoning put cooking wine on the fish, add water boiled with onion and ginger, pour it on the fish, and put onions.

6. Wrap the fish and taste it. Add water, starch, eggs and baking soda to the plate, and then make it into a paste. Put the fish in a pot and wrap it in paste for later use.

7. Fry the fish and heat the oil to 60%. Then turn on a small fire and fry the fish wrapped in raw flour in the pot until golden brown. Take it out for later use.

8. Make seasoning. Add salad oil and minced garlic to the pot and stir-fry until fragrant.

9. Add tomato sauce, salt, sugar and white vinegar to the pot and mix well.

10. Season the fish. Take the prepared seasoning out of the pot and sprinkle it on the fish.

1 1. Shredding onions It is best to break the onions and cut them with a horizontal knife. The finer the better.

12. Sprinkle shredded onion out of the pan. Finally, sprinkle chopped onion on the fish and serve.

Method for making tomato fish

The required materials are grass carp, tomato, tomato sauce, pepper, salt, yellow wine, ginger, garlic, onion, sugar and so on. Clean grass carp, cut into pieces, add shredded ginger, pepper and yellow wine, mix well, and dice tomatoes; Add a little cooking oil to the pot, fry the fish pieces until they are solidified, and then add a proper amount of boiling water;

Boil the water and stew for 3 minutes; Stir-fry onion, garlic and ginger in another pot for a while, add diced tomatoes, add appropriate amount of salt, sugar and pepper when the tomatoes become soft, thicken the tomato sauce together, add appropriate amount of tomato sauce to make them more colorful and taste better, and stew together for 1-2 minutes; Pour all the stewed tomatoes into the fish and stew for 5 minutes.