Perch

There is only one main spine and almost no small spines.

The dish of steamed seabass is so simple, you can know it as soon as I tell you.

Cut the onion and ginger into shreds, apply a small amount of salt and rice wine on the inside and outside of the fish and marinate it slightly (you can make a few diagonal cuts on the back of the fish and add some shredded onion and ginger), steam over high heat for 10 minutes or microwave on high Turn the heat up (my microwave oven has a fish steaming function, if not, use high heat for ten minutes to check whether it is raw or cooked).

Pour away the soup after taking it out of the pot, discard the shredded green onions and ginger used to steam the fish, and place new shredded green onions and coriander on the fish.

Pour the steamed fish with soy sauce on the plate. Remember not to pour the soy sauce on the fish, but on the plate. Use the fish meat to dip it in the soup when eating, so that the meat is the most tender. But what about the techniques that Chef Lin taught me in "Chinese Restaurant"!

Finally, heat some hot oil and pour it on the fish. Be sure to pour it evenly on the fish, so as to bring out the flavor of shredded green onion and coriander, remove the fishy smell and enhance the fragrance.

One more thing, steaming fish is basically done this way. If you learn this, you will be able to do other things.

Opium fish

Opium fish, also called halibut fish and flounder, has only one main thorn on its body, and the rest is complete meat!

It is often found at the frozen counter. The steaming method is similar to that of sea bass (you don’t have to add soy sauce to the steamed fish). It is naturally delicious and fragrant, especially the bones are particularly delicious (all big bones, almost no small spines) , is there any original fish?

Another way to make it is braised in soy sauce, dark soy sauce, candied scallions and rice wine, another flavor.

But this is sea fish, and cities far away from the sea are probably more likely to have it chilled.

Tilapia (African crucian carp)

Some people don’t like to eat it because the meat is thick, but it only has main spines and no small spines.

I love eating it because it is really cheap and easy to make!

However, it should be noted that tilapia has thick meat and is not suitable for soup. It is suitable for braised and grilled. It is especially suitable for braised with a variety of rich seasonings, because the complex aroma can enrich the rough fish meat of tilapia. The fish soup with rice is not afraid of fish bones, and can eat many bowls of rice!

The grilled tilapia in Yunnan restaurants is also quite good. It has the aroma of lemongrass and green onions, and is sprinkled with plenty of chili powder. Wow, hurry up and learn how to make it!

Silverbait

Needless to say this! Wuxi specialty, one of the three whites of Taihu Lake!

A small main thorn and crisp cartilage fully meet the needs of people who don’t like thorns.

It is said that small whitebaits are good and delicious. The whitebait in Taihu Lake is all small, and the whitebait in other places are super big.

But silverbait dies when it comes out of the water, so it is very delicate! So fresh whitebait is best.

Whitebait scrambled eggs, whitebait stewed eggs, and whitebait soup are all simple and nutritious, and they taste super delicious. Whitebait is delicious, so it is usually cooked lightly. Whitebait can also be made into wontons, which is especially suitable for those with children at home.

Huang Spicy Ding (Engong Fish)

When I first encountered Huang Spicy Ding and ate hot pot, it looked so gray and scary, and it was not big. But I tried boiling two of them and found them delicious!

You have to know that the fish that dares to be used in hot pot dishes must be well cooked, have a light fishy smell, and have few thorns. Yellow and spicy diced fish are all perfect!

Huang spicy diced is more common in the south, but not so common in the north, but it doesn’t matter, there is always a way.

The home-cooked Huang La Ding is fried in oil, and the stew soup is very fresh, and then add some tofu, coriander, pepper and sesame oil.

You can also braise it in braise, add some chili, or stew it in a stone pot with potato flour, enoki mushrooms, pickled peppers, and Hainan bell peppers, and make it spicy with rice.

Catfish

Catfish is particularly abundant in Sichuan cuisine and is consumed in large quantities.

But this kind of fish is particularly delicious when cooked well, but it always has an earthy smell when cooked poorly. If you make it at home, you must make it heavy-flavored, mainly braised in braise, add more garlic cloves, and stir-fry the bean paste, it will be quite delicious.

I remember there seemed to be a dish of catfish and eggplant cooked in Northeastern cuisine. It used to be sold in the restaurant downstairs of the company. I haven’t eaten it in many years, but in my memory, it was so delicious that every time I went there Order it at every store!

Eel

This is not cheap, but it is really delicious!

Teriyaki eel rice, steamed eel, steamed eel is a must-try when you go to eat lake food, cut into cubes, plated and steamed, the skin is fat but not greasy, the meat is tender and there are no small thorns!

There are many supermarkets in Beijing that offer buy-one-get-one-free eel rice and kabayaki eel at the food counter after 5-6 pm. Every time I encounter it, I will eat one portion for the day and one portion for the next day. Eat it every day, it only costs over 40 for two portions, not to mention it’s a great deal.

Ocean fish

I won’t go into details about this. When I was a kid, my parents would give me a lot of frozen hairtail when it came to the New Year’s Eve. It could fit half of the refrigerator, and I had enough.

But many people still like to eat it, braised, steamed, sweet and sour, or pan-fried.

Of course everyone loves it because it only has one main thorn and two side thorns, and it is not expensive.

Pompano and bream

They are often found at the seaside, and there are more of them in the mainland in the past two years. They only have one main spine. The big ones are best steamed, and the small ones are suitable for braised.