Red pomfret, also known as freshwater pomfret, is a tropical/subtropical fish native to Amazon. Unsaturated fatty acid W-3 series contained in red pomfret meat has been proved by medical clinic to be an important substance to reduce the occurrence of cardiovascular diseases, and the cholesterol content of red pomfret fish is also lower than that of all animal foods.
Has the effects of invigorating qi, nourishing blood, relaxing muscles and tendons, and activating collaterals. Mainly indigestion, anemia, aching muscles and numb limbs.
The price of pomfret is related to its size. The price of pomfret with a market weight of about 350-500g is generally about 24.00 yuan/kg, while that of white pomfret 13 or 14 yuan is very cheap, but sometimes it will increase greatly. One or two seasons of small pomfret have been. The price of red pomfret is relatively cheap, basically around 5 ~ 6 yuan per catty.
Because it belongs to freshwater fish, it always feels earthy when steamed, so the best way to eat it is to braise in soy sauce.
1, steamed pomfret
Ingredients: 400g pomfret, onion ginger,15g cooking wine, 3g salt, 3g steamed fish and black soybean oil, 4g sugar and15g oil.
Practice steps
1. Cut open the belly of the bought fish, remove the viscera and gills, and clean it. Control moisture or dry it with kitchen paper.
2. Coat the fish with a layer of salt and sugar, not too much, evenly coat it with cooking wine and marinate it with a layer of onion and ginger for a quarter of an hour. Put half a pot of water in the pot and put it on the steamer.
3. Boil the water and put it on the fish plate. Cover the pot and steam for 8 to 10 minutes.
4. You can remove the onion and ginger after cooking.
5. Pour a few drops of steamed fish oil, sprinkle with chopped green onion and pour in hot oil.
6. This steamed pomfret is ready.
2. Braised pomfret
Preparation materials: one pomfret, garlic, sugar, salt, pepper, ginger, soy sauce, minced meat, bean paste and green pepper.
Exercise:
1, pomfret scraped off the small scales on the surface, removed the internal organs and gills, cleaned them, wiped off the excess water with kitchen paper, and cut the cross knife with one hand and the serrated knife with the other, which made them more delicious to burn.
2. Add a little salt and cooking wine, evenly spread, marinate for 15 minutes, then slice the onion and ginger, prepare garlic and pepper, heat oil in the pot, add pomfret until both sides are golden, and then put it on a plate for later use.
3. Put the oil in the pot, add the prepared meat foam, dried pepper, garlic, sugar and bean paste, and stir-fry.
4. It is best to add hot water after frying, and open the fried pomfret until it boils.
5. Add salt and chicken essence, and then pour the soup on the fish with a shovel.
6. After the fire boils, turn to low heat, cover the lid, cease fire when the soup is small, pour the excess sweat on the surface of the fish, and then cut some green peppers and put them on the plate to enjoy the food.
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