In Chaoshan, fish is rice.

Fish rice is a unique recipe in Chaoshan area and very distinctive.

Wash the fish and soak it in light salt water for about 30 minutes.

Then put them into the bamboo sieve, sprinkle with sea salt, cover the steamer, and press it with stones to prevent the fish from deforming during the cooking process. Then put multiple bamboo sieves on the hanger, hang it down and cook it in a pot of concentrated salt water.

This process usually takes 15 minutes.

After cooking, pick up the fish, pour it with boiling salt water, and finally let it cool for a few hours. The raw fish is then cooked into fish rice.

Fish rice is not rice. The reason why it is called so is gourmet Mr. Zhang Xinmin who did some research: there are two opinions on the name of fish rice: one is that the cooked fish rice is placed in baskets, just like pots of dry rice.

, and fish rice is fresh and original, moderately salty, and often tastes endless like eating, so it is called fish rice; another belief is that fish rice is related to the living customs of Dan people.

The Dan people are also called floating people. Ancient books call them "grain-free eaters", that is, they live on fish, shrimp, clams and other sea food, and do not rely on grains such as wheat and millet.

The most common one is Ba Lin [lang5 wolf] fish and rice.

Balin fish (often written as Balang fish), officially known as blue round trevally in Chinese, is a low-priced economic fish.

The length of the fish used for fish rice is generally controlled between 15 and 20 centimeters.

The fish in the first half of the night are not fully digested in the stomach, so fishmongers have to select fish caught in the second half of the night.

Balin fish rice has firm meat, moderate saltiness, unpretentious and sweet taste, low price, and is an easily available home-cooked delicacy.

It can be used as a meal or as a vegetable.

For the dipping dish, choose Puning bean paste, which is a sauce produced in the Puning area and is made from naturally fermented steamed soybeans.

The saltiness of table salt, the freshness of protein hydrolyzed into amino acids, and the aroma of soybeans themselves all combine to create a complex and humble taste of bean paste. It is good at adding flavor and freshness, and is most suitable for serving white-cut chicken, fish rice, etc. in pursuit of the original taste.

food.

Fish rice is a delicacy that is forced out of necessity - traditional fish rice is made from low-priced fish such as squid and mackerel. The content of histidine is high and it is very easy to spoil.

I had to set up a stove on the fishing boat, and the fish rice could be kept for 3 or 5 days. Nowadays, fish rice has become a very unique way of cooking.