Stewed Gaji fish Main ingredients: 800 grams of fresh Gaji fish, Accessories: 100 grams of pork, 50 grams of antler, 75 grams of asparagus, 100 grams of eggs, 50 grams of parsley, 50 grams of flour; 150 grams of peanut oil, 15 grams of green onions, 15 grams of ginger, 25 grams of shaoxing wine, soy sauce 10 grams of broth 250 grams of vinegar 20 grams of salt 5 grams of monosodium glutamate 1 grams of sesame oil 10 grams of practice: 1) the Gaji fish head, take out the viscera, scrape the net scales, net fins, tail, wash, chopped into large dice plate block; 2) pork asparagus cut into slices, antler beet soak and choose clean, egg hit the bowl and stir; 3) frying pan with peanut oil burned to seventy percent heat (about 175 ℃), the fish block dipped in flour, wrapped in egg liquid, into the oil and fried to eight mature fish out; 4) another frying pan into the lard hot, stir fry a few times with green onion segments, slices of ginger, add pork slice , asparagus, antler stir-fry, with a cooking wine, add soy sauce, broth, vinegar, salt, monosodium glutamate boiling skimmed off the floating foam, the fish into the pot with a small fire stew for about 10 minutes, drizzled with sesame oil into the soup plate, sprinkled with green onions and parsley segments that is completed. Steamed Gaji fish main ingredients Gaji fish ingredients bamboo shoots, ham slices, fat meat slices, cabbage heart seasoning green onion, ginger, salt, monosodium glutamate, sesame oil, cooking wine, pepper, broth Method: 1. Gaji fish processing clean, change knife, with boiling water. 2. Add the fish with seasonings (except stock) marinated to taste. 3. Arrange the ingredients on the fish, plus the soup into the cage steamed, garnished with cooked cabbage. 4. Season and thicken the soup, and pour over the fish. Red Kaji Sushi Ingredients: 200g sushi rice, fresh kaji, sushi ginger, wasabi sauce. Directions: 1. Wash fresh gagi with clean water, remove the head, and cut the fish into fillets (if you are not used to eating it raw, fry the fish in a pan with a little oil). 2. 2, the fish fillet with a knife from the tail forward to peel, and then cut into 3 cm x 6 cm thin slices standby. 3: Wash your hands and dip them in cool water, take an appropriate amount of sushi rice and form oval-shaped rice balls, spread wasabi sauce on the rice balls and then put the fish slices on them and press them gently. Serve with soy sauce and sushi ginger. Spinach and Kajiki Fish Cake Ingredients: For the pastry: 250g flour, 1 teaspoon (5g) baking powder, 1/2 teaspoon (3g) salt, 3 tablespoons (45ml) olive oil, 100ml water. For the filling: 400g kajiki (cut into 2cm cubes), 800g spinach, 6 tablespoons (90g) breadcrumbs, 1/2 teaspoon (3g) lemon juice, 180ml light cream, 2 eggs, 1/2 onion (chopped), 2 eggs, 1.5 tablespoons (2g) breadcrumbs, 2 tablespoons (2g) breadcrumbs, 2 tablespoons (3g) lemon juice, 3g) light cream, 2 eggs. 1/2 onion (finely chopped), 1 clove of garlic (finely chopped), 1 teaspoon of thyme (5g), 1/2 teaspoon of salt (3g), 1/3 teaspoon of white pepper (2g) Directions: For the pastry: Combine all the ingredients in a bowl and mix well to form a dough with a smooth surface. Wrap the dough and place it in a relatively warm place (e.g. next to the stove or heater) and let it rest for 30 minutes. Roll out the dough into 1 sheet, 28cm in diameter, and place in a larger baking dish. For the filling: Boil the spinach in boiling water, remove and drain; marinate the gagi in lemon juice, then mix well with the spinach and set aside. Sprinkle the breadcrumbs (4 tablespoons, 60g) evenly over the rolled out pastry and top with the spinach and gagi. Beat the eggs in a bowl. Mix the light cream, egg mixture, chopped onion, garlic and thyme in a bowl, season with salt and white pepper and drizzle over the pastry. Finally sprinkle the remaining breadcrumbs (2 tablespoons, 30g) over the top. Bake: Preheat the oven to 200 degrees Celsius, place the baking tray in the bottom of the oven and bake for 25 minutes. Gagi soup Ingredients: one 500g red phosphorus gagi, a few slices of ginger, 1 tablespoon of vinegar, ? tsp of sugar, 1 tablespoon of wine, 3g of salt, 2g of white pepper, a few slices of basil leaves Directions: 1: Warm the oil in a hot pan and sauté the ginger slices, then put in the processed gagi fish; 2: After 2 minutes, turn over, and on the other side for 2 minutes as well, so that each side is pan-fried to a golden brown color; 3: Add the boiling water and cook until it rolls, then add the wine and continue to cook on a high flame for 2 minutes, and then Add sugar, vinegar and basil leaves, turn down the heat for 30 minutes until the soup turns light white, season with salt and white pepper and you're done. Snapper and asparagus rolls Ingredients: 2 spring roll wrappers, 1 large piece of seaweed, 1 long strip of snapper, 1 long strip of carrots, 1 small handful of alfalfa sprouts, purple cabbage shredded moderate amount of crispy fried powder moderate amount of mayonnaise moderate amount of method: 1. snapper, asparagus, carrots, blanching standby. 2. Flatten the spring roll skin, spread 1/2 piece of seaweed on top, and add the ingredients in step 1, alfalfa sprouts, and purple cabbage. 3. Squeeze mayonnaise on top and roll up like a candy roll. 4.Dredge step 3 in fried omelette and deep fry until golden brown. 5. Cut step 4 into pairs and arrange on a plate lined with lettuce, then add some purple cabbage and green cauliflower for decoration. Steamed red snapper Ingredients: 455g red snapper fillet, 3g salt, 1g black pepper, 6g freshly grated ginger, 15ml soy sauce, 10ml sesame oil, 2 thinly sliced shiitake mushrooms, 1 tomato, cut into four pieces, half a fresh red chili pepper, deseeded and chopped, 2 cilantro stalks, finely chopped Directions: 1. Use a steamer that can hold the fish in one steamer compartment and add 4cm of water to a boil. Add the fish with salt and pepper and place in the steaming compartment. Sprinkle the fish with grated ginger and drizzle with soy sauce and sesame oil. Add the mushrooms, tomatoes and red pepper to the steamer compartment. 2. Steam for 15 minutes or until fish flakes easily with a fork; sprinkle with cilantro to serve. Rustic Snapper Suggested Sauce: Herb Cream Sauce Ingredients: 1 snapper fillet, 1 egg, 200g flour, 40g shredded bell peppers, 1 tsp white wine, 60g cream, 1/6 tsp black pepper, 1/4 tsp salt Directions: 1. Marinate snapper in a bowl of water, sprinkle with black pepper, salt, and wine for 5 minutes, and beat the egg in a bowl. 2. In a separate bowl, mix flour, pepper and salt. 3. Dredge the snapper fillets in the flour of Method 2, then in the egg sauce of Method 1, and finally in the shredded bell peppers. 4. Heat a saucepan with the cream over medium heat until it is about 8 minutes hot, then reduce the heat. 5. Place the snapper fillets from recipe 3 into the pan and sear for about 3 minutes on each side, until the skin is crispy. Remove from the pan and bake in a 210℃ oven for 3 minutes or until cooked through. Ingredients: 600g snapper, 1 onion, 1 red pepper, 2 bell peppers, 3 kumquats, 1 tbsp shrimp paste, 2 tbsp pickled plum sauce, 2 tbsp white vinegar, 1 tbsp fish sauce, 2 1/2 tbsp sugar, 1 1/2 cups water Directions: 1. Whisk marinade 1 together with marinade 2 and spread evenly over the surface of snapper, and marinade for 1 hour. 2. Heat oil to 180°C. Place marinated snapper in a pan and sauté over medium heat until both sides are golden brown (about 3 minutes). 3. Slice onion; chop red pepper and bell pepper. 4. Mix all ingredients of Ingredient 3 with sauce and cook over medium heat for 3 minutes, then remove from heat and allow to cool. When serving, add kumquat juice. Wine pear snapper Ingredients: snapper 2 slices, 1 pear, 1 egg, 1 tbsp. oil, pepper and salt 1 tsp. red wine 3 tablespoons, a little flour, sugar 1 tsp. broth 100 ㏄, 2 tsp. cornstarch Directions: 1. snapper sliced into medium slices to pepper and salt, red wine marinade for about 3 minutes. 2. Pear peeled and sliced, add 1 tablespoon of cream slightly fried, and then add red wine, sugar, broth, cornstarch water boiling. 3. Coat the snapper with flour and egg sauce in the order of recipe 1, fry in a pan, then add the sauce of recipe 2 and cook briefly. Ingredients: 2 red snapper fillets, 1 tablespoon olive oil, 1 lemon, juice, 2 tablespoons rice wine vinegar, 1 teaspoon dijon mustard, 1 tablespoon honey, 1 green onion, 1 teaspoon ground ginger, chopped 1. Method: 1. Rinse fillets under cold running water. In a large shallow bowl, whisk together olive oil, lemon juice, rice wine vinegar, wasabi paste, honey, green onion and ginger. 2. Preheat a skillet over medium heat with oil. Place the fillets in the seasoning mixture and turn to coat both sides. Add to skillet; cook 2 to 3 minutes per side. Pour the remaining seasoning mix into the skillet. Reduce heat to low and cook 2 to 3 minutes longer, or until fish can be easily separated into flakes with a fork. Snapper in Tomato Sauce Ingredients: 1 snapper fillet, 1 large tomato, 3 slices of tomatoes, 1 tbsp minced chili pepper, 1 tsp tomato paste, 2 tbsp sesame oil, 1 tsp soy sauce, 1 tsp sugar, 1 tbsp stock, 1 tsp corn starch, 1 tbsp rice wine, 1/2 tsp salt, 1/2 tsp pepper, 1 tsp corn starch Directions: 1. Wash snapper fillets and marinate in all marinade ingredients for 10 minutes. Set aside. 2. Cut a cross with a knife on the top of a large tomato, bake in the oven for 2 minutes, remove the skin and cut into small cubes; mix all the sauce ingredients well. 3. Preheat the oven to 220℃, line a baking sheet with tin foil, put in the diced tomatoes and then spread the snapper slices, pour in the sauce and bake in the oven for about 10 minutes, during which time you need to use chopsticks to toss the snapper slices so that the snapper slices can be evenly flavored, then remove from the oven and sprinkle with minced chili peppers and parmesan. Snapper kebabs Ingredients: 1 snapper fillet, salt, pepper, 1 egg, 1 bok choy, 3 taels of cornstarch, 200 grams of sweet and sour sauce, 1/4 cup of water, 1/4 teaspoon of cornstarch water Directions: 1. Slice snapper fillets into nets, and then marinate in salt, pepper and egg for 15 minutes until flavorful; remove the leaves of the bok choy and leave only 4 pieces of stalks in the bok choy, and then scald the stalks with a pinch of salt and then lift them out. Scald the stalks in boiling water with a pinch of salt, then remove and set aside. 2. Heat a wok, put in a proper amount of frying oil, then coat the marinated snapper fillets with cornstarch, put them into the wok and fry them over medium-low heat for about 3 minutes until they are crispy, then lift them out and set aside. 3. In a separate pot, add sweet and sour sauce, water and bring to a boil, then add the snapper fillets of Method 2 and simmer for about 3 seconds, then add the cornstarch to thicken the sauce and remove from the pot. 4. Combine the stalks of aonori and the snapper fillets from recipe 3 to form a corn-like shape, and serve on a platter, topped with a little of the sweet and sour sauce from recipe 3. Deep-fried snapper fillets Breading Breading is also a good way to make the fish crispy and beautiful, but you should coat the fish with cornstarch and egg wash in order to make the flour stick to it. Ingredients: 1 snapper fillet, 2 eggs, 30g cornstarch, 50g breadcrumbs, 1/4 tsp salt, 1/4 tsp chicken broth mix, 1/4 tsp white pepper, 1 tsp rice wine, 1 tsp cornstarch Directions: 1. Wash and drain snapper fillet, cut into slices with a diagonal cutter, then add in all the seasonings and marinate for about 5 minutes; beat the eggs. 2. Dust each fillet with cornstarch, then with egg wash, and finally with breadcrumbs and press gently to coat. 3. Heat up a pan with salad oil, turn the heat down to about 120℃, then fry the fish fillets in the pan over low heat until golden brown. Thinly Sliced Snapper Sashimi Ingredients: Snapper is the king of fish, and thinly sliced sashimi is a signature dish that tests your knife skills. A perfect thin slice, between 1 and 1.5 mm in thickness, can be picked up with chopsticks to let in light, and the fish meat is refracted by the light to give it a colorful and oily luster. Serving size: 2 Preparation time: 20 minutes Directions: Ingredients 150g snapper, 20g red leaf sauce, 15g finely chopped green onion, 2 sliced maple leaves, 36ml lemon vinegar. Preparation (1) Cut the snapper into fillets and remove the skin. (2) Rework the snapper into 1.5 mm thin slices. (3) Place the snapper slices on a plate and arrange them in a circle. (4) Garnish with maple leaf. (5) Season with red leaf sauce and chopped green onion. (6) Serve with lemon vinegar. Curry snapper fillets Ingredients: 1 snapper, 150g apple, 150g carrot, sweet peas, 150g onion, coconut milk, curry powder, salad oil, 4 cups of hot water, a pinch of salt Directions: 1. Snapper open two along the grain slices; onion cleaned, apples, carrots, cleaned and peeled, are cut into the same size as the snapper, long pieces of reserve. 2. Press the switch on the electric pot, the outer pot of boiling water and salt, the method 1 carrot pieces and sweet peas boil a little bit, that is, remove, drain and set aside. 3. Pour out the water in the outer pot and wipe dry, then press the switch of the electric pot, put the salad oil in the outer pot and heat it, sauté the curry powder and onion pieces, then put in the apple pieces of Method 1 and 2 cups of hot water and cook for 5 minutes, then add the snapper slices of Method 1, the carrot pieces of Method 2, the sweet peas and the coconut milk and continue to cook for another 2 minutes. Ingredients: 50g snapper, 20g asparagus, 20g carrot, 2 tomatoes, 1/2 tsp cornstarch, 1/3 tsp egg white, 1 tsp lemon juice, 1/2 tsp sugar, 10cc vegetarian oyster sauce, 1 tsp minced garlic, sesame oil Directions: 1. Wash and slice the snapper, mix well with Seasoning A. Boil for a few minutes and then remove and drain. 2. 2. Clean and cut asparagus and carrots into 0.5-centimeter-thick slices, then boil them in boiling water. 3. Stir in Seasoning B and set aside. 4. 4. Place the snapper from Method 1 and the ingredients from Method 2 on a plate, dice the tomatoes and spread them on top, and drizzle with the sauce from Method 3 when serving. Snapper Head Hot Pot Ingredients 1 snapper head, 1/2 cabbage, 1 enoki mushroom, 1 fish plate, several raw mushrooms, 1 spring chrysanthemum, 1 block of tofu, carrots, carrots, 1 vermicelli, green onions, 10 cups of broth Kombu Shiba Fish Broth Directions: 1, cut the snapper head open with a cleaver, cut off the gills and the air sacs, and then cut the fish head in half, and then cut each half of the head into 8 pieces, and then put it into boiling water to boil for a few moments, and then soak in ice water for a few moments, and then put it into ice water. Then soak in ice water for a few moments, remove fish scales and drain. 2: Bring stock to a boil, add fish head and cook, then add other ingredients. Dipping Sauce Soy sauce and vinegar, chopped green onion, grated radish Allusion The head of the sea bream is cooked in a broth, and the meat in the head and gills of the sea bream is very fresh, and the refreshing broth retains the delicious flavor of the fish head, which is regarded as the best in Japan, and is a very representative dish in Japanese cuisine. Teriyaki Snapper Fillets Ingredients: 4 slices of snapper, 300g of Korean style teriyaki sauce Directions: 1. Drain the snapper fillets and marinate them in 100g of Korean style barbecue sauce for 1 hour. 2. 2. Place the snapper slices marinated in Method 1 on a wire rack, turn them over to coat with the sauce, and grill them over low heat for about 10 minutes. Grilled Snapper Fillets Ingredients: 4 snapper fillets, ? onion, 4 cloves garlic, white sesame seeds Seasoning: 2 tablespoons Lee Kum Kee Spare Ribs Sauce (30ml) 2 tablespoons Lee Kum Kee BBQ Pork Sauce (30ml) 1 tablespoon light soy sauce (15ml) Salt 1/4 teaspoon (1g) Black Pepper 1/4 teaspoon (1g) Directions: 1) Thaw snapper naturally at room temperature, rinse with water, and drain. 2. Cut onion into julienne and spread in a plastic container. Press the garlic into a paste and set aside. 2) Stir together ribs sauce, barbecue sauce, soy sauce, salt, black pepper and garlic paste in a large bowl, add snapper fillets, dip both sides in sauce, place on top of shredded onion in the plastic container, stack one piece on top of the other, cover and store in the refrigerator for 2 hours or longer. 3) Line a baking sheet with tinfoil, place the snapper on the rack and the rest of the onions, pour into the tinfoil-lined baking sheet. Preheat the oven. 4) Place the baking sheet on the bottom layer of the oven, put the snapper on the baking net in the middle layer of the oven, 200 degrees Celsius temperature, bake for 12 minutes can be, before serving is recommended to sprinkle with cooked white sesame seeds, taste better.