Today I will mention several kinds of perch dishes. Western-style perch (mostly chilled) and Chinese perch (must be fresh) should be selected.
Fried perch
Perch, potato, tomato and onion
The skin of the fish is brown, and the fish is crisp and tender. The classic basil and diced tomatoes make the taste richer.
= ingredients =
Half a sea bass, 100g potato, 1 tomato.
20g of onion, 6g of salt and 6g of black pepper.
50ml olive oil, 5g minced garlic and 15 Crolle leaves.
Shredded mozzarella cheese100g
= step size =
1. Sea bass peeled off one side of the meat, cut it into two pieces obliquely from the middle, and marinated it with 3g of salt, 2g of black pepper and 0/0 ml of olive oil for half an hour.
2. Wash tomatoes, peel and remove seeds, cut into 0.5cm square dices, chop onions, cut basil leaves into slightly wider shreds, put the diced tomatoes, chopped onions and basil leaves into a bowl, add olive oil 10ml, salt 1g and chopped black pepper 2g and mix well for later use.
3. Slice the potatoes, add 2g salt, 2g minced garlic, 2g minced black pepper and 10ml olive oil, then pickle them and bake them in an oven preheated to 180℃ in advance until they are 8% ripe.
4. Take it out, sprinkle with shredded cheese and bake for 2~3 minutes until the surface is colored. Take out the baking tray for later use.
5. Heat the remaining olive oil in the pot with medium heat. When the oil temperature reaches 60%, put the fish skin down into the marinated sea bass and fry for 2 minutes. After the fish skin is turned over, fry the fish until it is cooked, put on the lid and stew for 2 minutes, then take it out.
6. Put the potato, perch and tomato and onion salad on the plate.
= hint =
The meat quality of sea bass is more delicious than other seafood, and the whole fish is more natural to eat. It is a kind of marine fish commonly used in western food.
Steamed Chinese Bass
Shredded sea bass with ginger and onion.
Steamed fish soy sauce can be used not only when steaming fish, but also when steaming eggs and cooking. It is very convenient and full of flavor. It only takes 10 minutes, and it can also make the taste of a restaurant.
= ingredients =
65438+ 0 bass, 20g shredded ginger and 20g shredded onion.
Salt 5g, oil 40ml, steamed fish black soybean oil 80ml.
= step size =
1. Clean the fresh fish, rinse it, dry it with a kitchen paper towel, then cut it obliquely for a few times, and put a little salt in the skin and inside of the fish for later use.
2. Put the three sections of onion in parallel into the dish of steamed fish, put the fish on the onion, and spread the shredded ginger on the fish. Put the water in the steamer. When the water boils, add the folded bass and steam for 8 minutes.
3. After steaming, take out the fish and pour out the excess soup. Put chopped green onion on the fish, pour the hot oil just boiled, and then pour the steamed fish with Lee Kum Kee soy sauce.
= hint =
Steamed fish and soy sauce are the finishing touch, which makes the restaurant tasty.
Cutting knives on both sides of the fish can make the fish steam faster and taste more delicious. Of course, you can keep the shape of the fish without cutting it.
After steaming the fish, pour out the soup, and then pour in hot oil and steamed fish sauce, which will get twice the result with half the effort.
Steamed bass with winter vegetables
Bass and asparagus with winter vegetables.
The delicacy of fish and the taste of winter dishes are perfectly combined, and a little seasoning is enough to make this dish move people's hearts.
= ingredients =
1 perch, 50g winter vegetables and100g asparagus.
Steamed fish black soybean oil 50ml, onion10g, ginger10g.
30 ml of oil, a little shredded dried pepper.
= step size =
1. Remove the old skin from the asparagus root and cut it into oblique sections.
2. Cut half the onion and ginger into filaments for later use, and put the rest into the belly of the bass.
3. Put asparagus in a plate, put perch on it, and then cover asparagus with winter vegetables.
4. Pour the fish steamed with soy sauce on the fish and steam in a steamer for 12 minutes.
5. Take out the fish, sprinkle with shredded onion, shredded ginger and shredded dried Chili, and pour with oil.
Sea bass fillets
Shaoxing yellow wine edible sea bass
Accompanied by flowers, the smooth and tender bass slices immediately looked beautiful.
= ingredients =
1 perch, 1/2 teaspoons of salt, 200ml of oil.
Shaoxing yellow rice wine 1 spoon, water starch 1 spoon.
200ml soup, a little edible flowers.
= step size =
1. Wash perch, take fillets, cut into fillets, marinate with salt and Shaoxing yellow wine for 5 minutes, then add 1 teaspoon water starch and mix well.
2. Heat the wok with high fire until it smokes. When the oil is about 30% hot, put in the fish fillets, immediately turn off the heat and cut it open. Fish fillets will change color and drain oil.
3. Sit in the pot again, add the stock and a little salt to boil, then turn to low heat and stew in the fish fillets for 2 minutes. In the meantime, you need to skim off the foam.
4. Finally, turn to a big fire, pour in the remaining starch, and sprinkle petals after taking out the pot.
Stewed fish in Brazil
Perch, pepper and tomato
Remember to put vegetables below, fish in the middle and vegetables on top, so that the fish is tender, smooth and delicious, and the taste is smooth.
= ingredients =
1 red pepper, 3 shallots, 1 coriander.
2 tomatoes, 2 lemons, 1Kg sea bass steak.
1 green pepper, 1 white onion, 3 cloves of garlic crushed.
2 tbsp tomato sauce, 5g salt, 2g chopped black pepper.
7 tablespoons olive oil (about 60 ml)
= step size =
1. Clean the skinless perch steak. Green and red peppers are cut into circles, white onions and tomatoes are cut into large pieces, and a quarter of onions and tomatoes are chopped; Wash shallots and coriander, separate shallots from onion leaves, coriander leaves and coriander stalks, and cut into pieces respectively.
2. Drain the washed fish, put it into a big basin, squeeze half a lemon juice on the fish steak, gently smear the surface of the fish steak with your hands, so that the fish steak is evenly stained with lemon juice, and then rinse it with cold water. Repeat the above steps several times, squeeze lemon juice on the fish steak and rinse it clean. This treatment can remove fishy smell and increase freshness. Put the fish in a clean container, pour 2 tablespoons olive oil on it, sprinkle with 1 teaspoon minced garlic, add 2g salt, cover the container with plastic wrap, then put the container in the freezer and marinate the fish for at least 20 minutes to taste.
3. Heat a large pot and add 3 tablespoons olive oil. When the oil is slightly hot, add 2 teaspoons of minced garlic and 1 tablespoon chopped green onion, then add chopped green onion and coriander stalks and stir fry together. Stir-fry until fragrant, turn to low heat, cover with stew 1-2 minutes. Then, put the ketchup in the pot.
4. After the tomato sauce is stirred evenly, put half of the onion slices, green and red pepper rings and tomato slices into the pot and spread these vegetables at the bottom of the pot. Take the marinated fish steak out of the refrigerator and code it on the vegetables. Then put the remaining half of onion slices, green and red pepper rings and tomato slices on the fish fillets, and finally sprinkle with chopped tomatoes. Pour 2 tablespoons olive oil into the pot and add 3 grams of salt. You can sprinkle chopped black pepper according to your personal preference. Turn the heat down, cover the pot, and slowly heat 15 minutes until the fish is cooked.
5. Open the pot cover, sprinkle shallots and chopped coriander leaves in the pot, and serve.