One, choose fresh materials, seasoning complete
Fresh fish is naturally the soul of kimchi fish. It is recommended to choose * fish, blackfish, guppy and other meaty, firm-tasting fish. For side dishes, spicy and crisp kimchi is indispensable, and you can also add tofu, enoki mushrooms, fungus, bean sprouts and other side dishes. The choice of seasonings is also crucial, with bean paste, peppercorns, ginger and garlic, and vinegar being indispensable.
Second, the fish is tender, flavorful
The fish should be tender and flavorful, the key to the marinade and cooking skills. Cut the fish into thick and thin slices, add salt, cooking wine, starch and marinate for a few moments. After marinating, the fish can quickly lock in moisture, so it will not be easy to break up when stir-frying, and the texture will be more tender. When frying, the oil temperature should be hot, the fish into the pan and quickly stir-fried, until the fish can be out of the pan discoloration.
Three, kimchi crisp, unique flavor
Kimchi sour and spicy flavor is the soul of kimchi fish. Good kimchi, the flavor is sour but not astringent, spicy but not dry. When making homemade kimchi, choose fresh cabbage, wash it and cut it into large pieces, add salt, sugar, chili powder and the right amount of white vinegar, seal it and marinate it for about a week before serving.
Four, soup base is rich, sour and spicy appetizing
The soup base is the key to the success or failure of kimchi fish. The pot burst incense ginger and garlic, add bean paste fried red oil, and then pour into the soup, add kimchi, pepper, vinegar and other seasonings, high heat to boil. When the soup base boils, add the fish slices, and when the fish is cooked, add the side dishes and drizzle with sesame oil to serve.
Fifth, rich ingredients, flavor and color
In addition to the main ingredients and ingredients, you can also add some ingredients according to their own taste, such as cilantro, green onions, chili oil and so on. The fresh flavor of cilantro can neutralize the sour and spicy taste of kimchi, the aroma of green onion can brighten the fresh taste of the soup base, and the spicy taste of chili oil can further enhance the layering of the dish.
Tips
To avoid fish sticking to the pan, brush a layer of oil on the bottom of the pan before frying.
The spiciness and sourness of the soup base can be adjusted according to personal taste.
After the kimchi fish comes out of the pot, let it rest for a few moments before serving, the flavor will be more intense.
Kimchi fish can be served with rice or steamed buns, and the hot and sour soup with rice has a unique flavor.