There are many ways to cook marine fish, including boiling, steaming, braising, stewing, frying, etc. Investigation and research from a nutritional perspective found that the two cooking methods of steaming and stewing ensure that all the nutrients in marine fish are not easily lost, and they are delicious and easy to handle. Try not to eat fried sea fish, because when the cooking oil is processed at high temperatures, the unsaturated fatty acids in the original cooking oil will be converted into saturated fatty acids. Saturated fatty acids are the raw materials for the formation of cardiovascular and cerebrovascular thrombus and blood vessel wall plaques. This is the fundamental reason why we recommend steaming or stewing marine fish.
There are so many ways to make sea fish, I will only tell you a few distinctive ones.
One: hot nest fish
Ingredients: One whole fish (the one with few bones will be enough, the one that looks like grass carp is best, rainbow fish is used for sea fish), various ingredients are prepared good.
Method:
Remove fish scales, wash and shake dry, make four or five cuts on both sides (use shallower force to avoid pulling through), add a bottle of cooking wine, 1/5 Spread a tablespoon of salt on the fish body, stuff the belly with some shredded ginger and peppercorns, and steam it in the microwave for about 7 minutes.
At the same time, do the second-hand work: making sauce (a secret skill for home wear). Take an ordinary home-cooked bowl, add 3/5 bowl of light soy sauce, 1/5 bowl of dark soy sauce, 5 drops of vinegar, and 2 tablespoons of sesame oil. , two tablespoons of chili oil, half a tablespoon of sugar, a little pepper powder, a little black bean juice, a little ginger and garlic, green onions. . Not a little, but more, about two small onions, cut into chopped green onions, mix well and set aside.
It is estimated that there will be 1.5 minutes left. When the microwave stops, cook about 1/5 bowl of vegetable oil in a pot over medium heat.
Take out the fish (forgot to mention, put the fish into the oven in a large shallow plate), pour the sauce over the heat, be careful to cover the head and tail, okay, the last step is the finishing touch, hold the pot steady, pop There was a sound of hot oil pouring on the fish, which was so refreshing. Usually when I do this step, I have to find a few more people to observe. When I see the astonished expressions on other people's faces, I feel that there is nothing exciting about the Nobel Prize.
Fish in tomato sauce.
Ingredients: fresh tomatoes, tomato paste (or canned tomatoes), it is best to use sea fish, if not available, you can use crucian carp or grass carp. The premise is that it must be fresh and salty.
Method: Wash the fish, handle it well, cut 4 or 5 cuts on both sides to control the water;
Heat oil and fry the fish (a little trick is, After the oil is hot, let the pan cool down for a few seconds, then switch to medium-low heat to prevent the fish from going into the frying pan or the fish skin immediately being burned);
The body of the fish should be kept intact, and you can fry it on one side during the frying process. Use a spoon to pour hot oil on the fish body, and be careful, especially when turning it over, emphasizing on protecting the fish skin to make it look good;
Fry the fish until it is almost cooked, add the sliced ??tomatoes Stir-fry the diced tomatoes together, and add a little bit of the juice from the canned tomatoes. If not, add a little tomato paste. The best way to combine the freshness of fresh tomatoes and the thick juice of canned tomatoes;
Same as above, Continue to use a spoon to pour the juice on the surface of the fish, allowing the tomato juice to penetrate into every corner of the fish body;
Add appropriate salt to taste, cook briefly for 1 or 2 minutes, and remove from the pan.
Grilled sea fish with soy sauce
4-6 small sea fish, 4-6 bamboo skewers, 2 tablespoons each of bean paste and salad oil, 1 tablespoon each of sugar, soy sauce and water, 0.5 tablespoons each of minced garlic and ginger juice, 1 teaspoon each MSG and refined salt, and 2 tablespoons vegetable oil.
Production process
(1) Wash the small sea fish, dry the water, and then thread it with a bamboo skewer from the mouth to the tail of the fish. (2) Heat vegetable oil in a wok until it is 40% hot, add bean paste, sugar, salad oil, soy sauce, minced garlic, ginger juice, water, monosodium glutamate, and refined salt, stir well and cook for 2 minutes to form a sauce. (3) Coat both sides of the small sea fish with sauce and place it on the fire or on an electric oven and bake until cooked. Please pay attention to the sauce while grilling the fish.
4-6 small sea fish, 4-6 bamboo skewers, 2 tablespoons each of bean paste and salad oil, 1 tablespoon each of sugar, soy sauce and water, 0.5 tablespoon each of minced garlic and ginger juice, MSG, 1 teaspoon each of refined salt and 2 tablespoons of vegetable oil.
Production process
(1) Wash the small sea fish, dry the water, and then thread it with a bamboo skewer from the mouth to the tail of the fish. (2) Heat vegetable oil in a wok until it is 40% hot, add bean paste, sugar, salad oil, soy sauce, minced garlic, ginger juice, water, monosodium glutamate, and refined salt, stir well and cook for 2 minutes to form a sauce.
(3) Coat both sides of the small sea fish with sauce and place it on the fire or on an electric oven and bake until cooked. Please pay attention to the sauce while grilling the fish.