Main value
Basha fish, as the cheapest fish sold in supermarkets in western countries, has many ways to eat it, but most of them are based on Asian recipes (Westerners rarely eat freshwater fish, especially farmed fish). Its main consumption group is the new immigrants from Asian countries. Because its fish itself has a strong earthy smell, steaming or stewing soup is not recommended. Basha fish in western supermarkets mostly appears in the form of frozen fillets (without scales and thorns, the whole piece of fish).
Cooking method
Steamed Basha fish
1. Fish slices.
2. Add cooking wine, salt, ginger and onion and marinate. I marinated it for ten minutes.
3. Put three or four pieces of ginger on the plate, put the fish on it, and put ginger and onion on the fish, not too much. Then put it in a pot for steaming. I steam in a rice cooker.
4. Remove the yellow onions and ginger from the fish. Pour some steamed fish soy sauce, or ordinary light soy sauce.
5. Put the oil in the pot, pour in the garlic and stir-fry until the garlic is golden. Keep an eye on the fire, because it will be golden soon, and it will burn if you are not careful.
6. Put some chopped green onion on the fish, then pour hot oil and golden garlic on the fish.
Pan-fried Basha fish
1. Frozen Basha fish is naturally thawed at room temperature.
2. Dump the thawed ice water from the plate and dry the water on the fish surface with a kitchen paper towel.
3. Cut the dried fish into fish pieces with uniform size, and sprinkle 1/8 teaspoons of salt evenly on the surface of the fish pieces.
4. Sprinkle 1/8 teaspoons of black pepper evenly on the surface of the fish.
5. Put the fish aside and marinate for 5 minutes.
6. Set the pan on a high fire to heat the bottom of the pan, and turn to a small fire and pour a small amount of olive oil.
7. Put the marinated fish pieces in an oil pan and fry them over low heat.
8. Fry until one side is golden yellow, turn it over and fry the other side.
9. Take out the fish pieces until they are golden on both sides.