Raw materials:
Halibut (2kg) 1/4, radish 10cm, 4 pieces of green perilla, 3cm pieces of seaweed, 10g of young leaves, soy sauce in moderation.
Method of preparation:
1. Remove bones and skin three pieces of halibut.
2. Cut the fish into 5mm thick slices as shown in the pattern.
3. Slice the radish.
4. Soak the seaweed in water overnight, boil it, soak it in cold water, fish it out and cut it into appropriate sizes.
5. Radish slices on a plate, fish slices on a plate lined with green perilla, seaweed and young leaves, wakame as a side dish, add soy sauce to taste.
2 "fried halibut
Raw materials:
1500 grams of fresh halibut, 100 grams of eggs, 100 grams of flour.
Seasoning:
250 grams of cooking oil, 50 grams of sherry, white vinegar, salt and pepper.
Cooking method:
1, the halibut in addition to intestines and impurities cleaned to remove the head and tail, cut into 150 grams of a piece, sprinkled with refined salt, white vinegar, pepper, sherry marinade for about 15 minutes, dipped in a layer of flour, and then a layer of egg wash, standby.
2, the pan is hot and poured into the cooking oil, when the oil temperature of 5 into, piece by piece into the fish fried until golden brown and cooked, can be eaten
Features: tender and fresh
3 "Herb and Lemon Roasted Halibut practices:
Halibut meat with salt, white pepper, olive oil, lemon juice, Sweet Basil, a little cornstarch, a little white wine and mix well and then marinate in the salt. Half an hour or so, then each piece of fish meat respectively accounted for the breadcrumbs, with lemon slices spaced out emissions in a baking dish sprinkled with shredded onions, garlic, put into the oven, baked until golden brown can
4 "Steamed halibut
The scales of the fish cut off, dissected to take out the intestines, cut into cubes, into a pot and wash, and then poured into the salt, the 500 grams / tablespoon of the ratio of wine, mixing with the hands, pinch, pickle for 15 minutes, then wash again, into the pot, and then put into a bowl. Then put it on a plate, pour in chili pepper, ginger, green onion, five-spice powder, 2 tablespoons of water, and steam it
5》Baked Alaskan Halibut
Ingredients:
Halibut, kiwi fruit, onion, salt, cracked black pepper, olive oil, barbecue sauce, tian tian feng, honey
Operation:
1, Cut halibut into strips, marinate in black pepper, salt, Tintin, barbecue sauce and onion for 1 hour, drain with a towel, then dilute the honey and spread it on the fish, brush with olive oil and fry in the oven or in a frying pan on a plate;
2. Serve with kiwis on the side of the plate.
1>Sichuan cuisine, bean drum fish
Characteristics
Fresh and crispy, strong flavor of bean drum, unique flavor, is a good dish with wine.
Raw materials
Fresh fish 450 grams. 50g of Tongchuan Bean Drum. 500 grams of oil, 15 grams of green onion, 15 grams of garlic, 10 grams of cooking wine, 5 grams of salt, 10 grams of soy sauce, 50 grams of soup, 2 grams of pepper, 10 grams of sesame oil, 10 grams of ginger.
Making process
1, fresh fish meat clean. Cut into strips 5 cm long and 1.2 cm wide, and mix with ginger, green onion, salt, cooking wine and pepper to marinate and taste.
2, bean drum finely chopped, scallions cut into sections about 3 cm long, garlic cut into round pieces.
3, the pot on the fire, under the vegetarian oil to about 200 ℃, into the fish, deep-fried to a golden brown when the fish, pour away the oil in the pot, and put a small amount of clean vegetarian oil hot, under the drums dry water, under the green onion section, garlic slices slightly stir-fried, and poured into the fish.
4, add wine, salt, soy sauce, fresh broth, pepper and stir fry a little burn, change to a small fire until the juice will be dry, add sesame oil, start the pan to plate to cool.
5, when serving, the fish on the plate, remove the green onions, garlic, the original sauce poured on the fish is complete.
2 "black bean fish (Figure)
Materials:
1 fresh fish, 150 grams of black bean sauce, 10 grams of pickled peppercorns, 10 grams of ginger, 200 grams of mixed oil, 1 gram of refined salt, 3 grams of peppercorns, 10 grams of sugar, 25 grams of scallion, white flowers, wine, cornstarch, garlic, monosodium glutamate, a little pepper.
Practice:
1, the fish will be gutted and washed, grind the water, add refined salt, starch and cooking wine a little code to taste.
2, the sea pepper to remove the tip, seeds, cut into nail slices.
3, with fresh soup sugar, ginger rice, monosodium glutamate, pepper, vinegar, garlic rice to the juice to be used.
4, frying pan on the fire, the fish into the 7-heat frying pan deep-fried to 7 mature, the remaining oil drained off, leaving a little oil in the pot, the fish on one side, bean, pepper into the oil fried crisp, under the bubble pepper slightly fried, then mixed with a little fresh soup, stirring, put the black bean sauce and then cook the juice burned to taste, and then add a little water starch into the juice mixed into a sauce into a pot into a dish can be.
3 "microwave black bean fish
Materials:
Fish a (carp or chang fish, 1 catty or so), black bean 2 tablespoons, garlic meat 4, ginger, green onion, red pepper a little.
Seasoning:
1 tablespoon of soy sauce, 1 tablespoon of sesame oil, 1 teaspoon each of sugar and cornstarch, 1/2 cup of water.
How to make:
1) Wash the fish, scribe and marinate with salt for 2-3 hours and set aside.
2) Chop garlic meat, shred ginger, green onion and red pepper.
3) Put edamame, garlic meat, ginger, green onion, red pepper, soy sauce, sesame oil, sugar, cornstarch and 1/2 cup of water into a bowl and mix well.
4) Place the fish in a microwaveable dish, drizzle the seasoning mix over the fish and place in the microwave on high for 3 minutes.
5) Remove the fish and flip it over, then place it in the microwave for another 2 minutes on high.
Features: red color, tender, sweet and spicy taste.
Answer: 2005-04-24 15:52 Questioner's comment on the answer:
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Sauerkraut
[Wise Man] Peeled Halibut
Halibut (2kg) 1/4, radish 10cm, 4 pieces of green perilla, 3cm pieces of seaweed, 10g of young leaves, and appropriate amount of soy sauce.
Method of preparation:
1. Remove bones and skin three pieces of halibut.
2. Cut the fish into 5mm thick slices as shown in the pattern.
3. Slice the radish.
4. Soak the seaweed in water overnight, boil it, soak it in cold water, fish it out and cut it into appropriate sizes.
5. Radish slices on a plate, fish slices on a plate lined with green perilla, seaweed and young leaves, wakame as a side dish, add soy sauce for flavor.
Fried halibut
Raw materials; fresh halibut 1500 grams, 100 grams of eggs, 100 grams of flour.
Seasoning: 250 grams of cooking oil, 50 grams of sherry, white vinegar, salt and pepper.
Cooking method: Halibut in addition to intestines and impurities, wash and remove the head and tail, cut into 150 grams of a piece, sprinkled with refined salt, white vinegar, pepper, sherry marinade for about 15 minutes, a layer of flour, and then a layer of egg wash, standby.
Heat a wok and pour in cooking oil. When the oil is at 5 degrees Celsius, deep-fry the fish piece by piece until golden brown and cooked, then serve
Features: Tender and fresh
Herb and Lemon Roasted Flounder Directions:
Marinade of halibut meat, mixed with salt, white pepper, olive oil, lemon juice, Sweet Basil, a bit of starch, and a bit of white wine, then marinate for about half an hour. 15 minutes, then wash it again, put it on a plate, pour in chili, ginger, green onion, five-spice powder, 2 tablespoons of water, then steam it and it's ready
Baked Alaskan halibut
Main ingredient: halibut
Substantive ingredients: kiwifruit, onion
Seasoning: salt, cracked black pepper, olive oil, barbecue sauce, tian tian tian freshness, honey
Operation:
1. Cut halibut into strips, marinate in black pepper, salt, Tintin, barbecue sauce and onion for 1 hour, drain with a towel, then dilute honey and spread on the fish, brush with olive oil and put in the oven or fry in a frying pan;
2. Fill with kiwi on the side of the plate.
Ruyi stir-fry
Ingredients: 2 kale, 50 grams of halibut, 100 grams of jellyfish.
Accessories: a little carrot.
Seasoning: half a spoon of salt, a little chicken essence, half a cup of stock, pepper, starch, wine, cooking oil in moderation.
Method: 1. kale washed and cut into hobnail blocks, halibut cut into slices, jellyfish cut into slices, carrots cut into diamond-shaped slices; 2. will be the above raw materials into the boiling water blanch a little bit to drain; 3. sit in a pot on the fire to put the oil, the oil to 60% hot, pour the kale blocks, halibut blocks, jellyfish slices together with the oil to the nine mature, fishing up to drain the oil; 4. pot to stay in the oil, add soup, wine, salt, chicken broth, pepper, pour in the ingredients, cooking oil.
Skewered halibut
Raw materials: halibut a (about 750 grams)
Seasoning: 100 grams of cooking wine, 15 grams of salt
Cooking method: the fish intestines cleaned, chopped off the head and tail to stay in the middle of the section (about 500 grams), with a knife will be the fish abdominal bone thinning, the fish skin pulled flat, cut into about 5 cm long, 3 cm wide small fish pieces, sprinkled with 12 grams of refined salt and marinate for 3 hours, rinse with water, put into the pot and pour into the wine, 3 grams of refined salt and marinate for 1 hour, take out and control the dryness, with the brazier will be the fish pieces of skewers, standby.
Burn the charcoal to medium heat, put on the fish skewers while grilling and turn, slowly grill until fragrant and cooked, do not use high heat to scorch the skin of the fish. Put the fish skewers into the pot, pull out the brazier and eat while it is still hot,
Features: fresh and flavorful.
Halibut and Shiitake Mushroom Rolls
Ingredients: Halibut Meat, Mushrooms, Butter Sauce
Methods:
1. Fry the fish on a pan until golden brown on both sides, then take it out and put it in the center of the plate.
2: Roll up the root part of the shiitake mushrooms in the sauteed fish fillet and place the head of the mushrooms on top.
3: Decorate the plate with carrot and cucumber sticks, and sprinkle some butter sauce on top.
Chrysanthemum Alaskan Halibut Balls
Main ingredient: 600g of Alaskan halibut.
Seasoning: 25g of shaoxing wine, salt, monosodium glutamate in moderation, 150g of cornstarch, 1250g of refined oil, 150g of tomato sauce, 200g of sugar, 20g of white vinegar.
Making:
1. Flounder into a spherical chrysanthemum-shaped knife.
2. Halibut with salt, monosodium glutamate, Shaoxing drowning, patted with cornstarch.
3. refined oil to seventy percent, the fish ball under the pan fried to golden brown, plate.
4. tomato sauce with water, sugar, salt boil with white vinegar, thickening can be poured on the fish ball.
Features: bright red color, sweet and sour taste, beautiful form.
Braised Alaskan halibut
Raw materials: Alaskan halibut 450 grams.
Seasoning: 40 grams of soy sauce, 2 grams of monosodium glutamate, sugar, 25 grams of wine, 25 grams of refined oil, 25 grams of cornstarch, green onions, ginger, moderate.
Making:
1. first halibut washed and processed into a square.
2. frying pan is hot, with oil sliding pan, and then into the halibut, slightly fried, cooking shaoxing wine, put soy sauce with a little soup, add the lid of the pan, with a medium fire to be.
3. When the soup is thick, thickened with wet starch, spinning the pot, the raw materials, a big turn, dripping table oil can be.
Phoenix Alaskan halibut roll
Raw materials; Alaskan halibut 250 grams, grass shrimp 10
Seasoning: salt, monosodium glutamate a little bit, 15 grams of wine, 15 grams of ginger juice, 25 grams of refined oil, 50 grams of starch.
Making:
1. halibut processed into slices, grass shrimp head, shelling, leaving the tail.
2. Fish fillets grass shrimp with salt, monosodium glutamate, ginger juice, shaoxing wine drowning.
3. A grass shrimp on a piece of fish fillets, fish fillets rolled up, *** ten rolls in a steamer wrapped in steam for 3 minutes, remove the surface of the thin gravy can be drizzled on the point.
Bad Alaskan halibut
Raw materials: 350 grams of Alaskan halibut, hydrated black fungus
Seasoning: 50 grams of bad oil, salt, monosodium glutamate a little bit, 750 grams of refined oil (consumed 50 grams), sugar in moderation, 75 grams of cornstarch, 1 egg.
Making:
1. first halibut cleaned, peeled, de-boned, and cut into long square slices.
2. Halibut with salt, egg white, starch 25 grams of batter.
3. frying pan with water, first blanch the black fungus on a plate.
4. frying pan is hot, with oil sliding pan, put 750 grams of oil, when the oil burned to forty percent hot, into the fish slices, with a hand spoon to make it spread out, become milky white when poured out, drained of oil, the pot with soup, salt, sugar, monosodium glutamate, bad oil, and then put into the slices of fish boil thickening, drizzle of oil can be.