Fish has a high content of high-quality protein and a very low fat content. Eating fish regularly is good for the body. But when cooking fish, you need to mix it with some vegetables, which not only has good nutritional value, but also tastes better. So, what kind of vegetables are good with fish? In addition, what vegetables cannot be eaten with fish? Next, let’s take a look at the don’ts and taboos of combining fish and vegetables.

What vegetables are good with fish?

Stewed fish with tomatoes

1. Remove the internal organs from the chilled fish, drain the water, wash the tomatoes and cut them into small pieces Set aside, prepare onions, ginger, garlic and red pepper, and cut the fish into small pieces.

2. Heat the pan and heat the oil to about 50% heat. Put the fish into the pan and fry it. If you are afraid of jumping, it is best to put some flour on the fish in advance and fry it until the meat is on both sides. Let it turn slightly brown, then serve it out.

3. Leave a little oil at the bottom of the pot, add onions, ginger, garlic and dried chili peppers, stir-fry until the flavor is released, add tomatoes and stir-fry, stir-fry for about 3 or 4 minutes. When the tomatoes are slightly watery, add Add some water to cover the tomatoes, add salt and turn on the heat.

4. Wait until the tomato soup boils, then add the fried fish just now, change the heat to medium-low, and simmer for about 20 minutes, then turn on high heat to reduce the soup. The pot is ready, you can add a little vinegar to taste according to your preference before taking it out of the pot!

Stewed fish with sauerkraut

1. Wash the fish head and body, make several cuts on the fish body and set aside. Prepare various side dishes. Pour oil into the pot and bring to a boil. Sprinkle a little salt and fry the fish pieces.

2. Cut the ingredients while frying the fish. Shred the ginger, cut the millet pepper into sections, slice the garlic, rinse the sauerkraut and squeeze out the water and set aside. Turn the fish pieces over, fry both sides and set aside. Leave the bottom oil in the pot and add the ginger, millet pepper and garlic slices. stir fry.

3. After the aroma comes out, add the sauerkraut and stir-fry. After the special aroma of the sauerkraut comes out, add an appropriate amount of water. When the water boils, add the previously fried fish pieces.

4. Add a spoonful of bean paste, simmer over low heat for 30 minutes, turn the fish over halfway, add salt to taste, add 1/2 spoon of chicken powder, and reduce the juice over high heat.

Lotus root stuffed with fish

1. Prepare ingredients: lotus root, fish, light soy sauce, green onions, eggs, cooking wine, corn starch, salt, sugar, chicken essence, oil, chili sauce wait.

2. Blanch lotus root slices in water, add a little cooking wine, and blanch for 10 minutes. Chop the fish into mince, add green onions, light soy sauce, eggs, corn starch, salt, sugar, chicken essence, cooking wine, and oil.

3. Pick up the seasoned fish and smash it for a while to make the fish firm, then put it in the freezer of the refrigerator for 15 minutes. Then stuff with fish meat.

4. Heat oil in the pot, fry the lotus roots, fry for a while and then pour a little cooking wine, chili sauce, light soy sauce, starch, adjust the juice, and pour it on top of the lotus roots.

Carp stewed with cabbage

1. Preparation of raw materials: Remove the scales, gills, cut off the fins and clean the internal organs of the carp, clean it and drain the water. Wash the Chinese cabbage and green onions and cut into pieces.

2. Prepare ingredients: cut and wash onions, ginger, garlic, coriander, pepper, etc.

3. Heat the oil in a pot, put the fish in the pot, fry both sides until golden brown, and add a large bowl of water. Add the auxiliary ingredients and seasonings to the pot.

4. After boiling the pot, put the cabbage into the pot, simmer for half an hour and then remove from the pot. Finally, plate and serve.