China, Thailand, the two lemon fish differences
China's Thai lemon fish cuisine mostly use bass, in Thailand to choose the fish species is more diverse, in addition to bass, prefer to use a slightly smaller species of fish cuisine, such as Wuguo fish, white pomfret, Nile fish and so on. The use of sauce spices, China's lemon fish most of the fresh lemon juice to bring out the flavor of the sauce sour, in Thailand with the Luo Wangzi, slightly choked taste of the Luo Wangzi led to the sour, wild taste is more obvious, sour taste is also more prominent.
In China, the vast majority of Thai restaurants use sea bass to cook lemon fish, this is because sea bass meat is delicate, less thorns, and the fish itself is lighter in flavor, and less fishy, steamed sea bass meat drizzled with lemon dew sauce, you can quickly absorb the flavor of the sauce, so that the fish tastes twice as fresh and sweet.
The key to enhance the flavor: spice plants
Thai cuisine common spice plants, including ginger, lemongrass, lemon leaves, cilantro, parsley, willow, nine layer tower, lemongrass and lemon leaves are more than 90% of the soup will be used in the spices, nine layer tower, cilantro is a cold class indispensable to enhance the flavor of the key role. Cilantro is also commonly used in steamed seafood dishes, Thai lemon fish is added with many cilantro stalks to increase the level of aroma. South ginger and willow used to make sauces have the finishing touch, especially willow, used in seafood barbecue, very much the effect of freshness.
Delicious soul: sauce
Special lemon fish sauce is the soul of Thai lemon fish delicious, the main ingredients of the sauce, including lemon juice, fish sauce, palm sugar, minced garlic, minced chili peppers, cilantro root, etc., to the main acidic spicy, so the real lemon fish is not too spicy a dish.
The orthodox practice of lemon fish is to wash and steam the fish, and then drizzle it with the special sauce after the pot is ready, and then the fish is dipped directly into the sauce to taste, without reheating, so as not to boil the sauce more and more sour and salty, affecting the taste. Since Chinese people are used to eating hot food, when lemon fish is served in China, most restaurants will put alcohol on the table to keep the food warm.
How to make Thai Lemon Fish
Ingredients: 1 sea bass (about 400 grams), 1 to 2 red chili peppers, cilantro, 2 tablespoons minced garlic, ginger, 3 tablespoons lemon juice, 1 lemon
Seasoning: Salt, rice wine, 2 teaspoons sugar, 3 tablespoons fish sauce
Cooking steps:
1. Wash the sea bass and cut it open from the belly with the back still attached.
2. Spread the back of the sea bass upwards, rub salt and rice wine on it, and leave it on a plate for about 10 minutes to remove the fishy odor.
3. Finely chop the red chili and cilantro, add minced garlic, ginger, sugar, lemon juice and fish sauce, and pour the sauce over the fish.
4. Preheat the outer pan of the electric pot with half a cup of water until smoking, then place the fish into the steamer for about 10 minutes and remove it from the pot, squeeze the juice of half a lemon on it, and slice the remaining half a lemon on the fish to garnish.
To steam seafood ingredients, it is recommended to preheat the pot until smoking, then put the ingredients into the steamer to shorten the cooking time, so as to avoid the seafood ingredients in the electric pot to heat up slowly, and the time is too long to lose the fresh taste of seafood.
※The demonstration portion is for 3 to 4 persons.