Pickling is an important step if you want to taste delicious barbecue pomfret. Through careful pickling, pomfret can get full taste and release attractive aroma and mouth-watering taste during barbecue. Let's uncover the mystery of pomfret pickling step by step.

Choose the right pomfret

Pickled pomfret, first choose fresh and fat pomfret. Fresh pomfret is silvery white, shiny, with intact scales and bright red gills. Avoid picking pomfret with yellow fish body, scales falling off or black gills, so as not to affect the pickling effect and taste.

Prepare marinade

Pickled pomfret has various sauces, which can be prepared according to personal preference. The most common marinades include:

Soy sauce: Soy sauce is an essential seasoning for pickled pomfret, which can give pomfret a salty bottom taste. It is recommended to choose soy sauce or soy sauce, and add it according to your taste.

Salt: Salt can help pomfret taste, and at the same time has the function of sterilization and antisepsis. The dosage should not be too much, so as not to make the pomfret salty.

Cooking wine: Cooking wine can remove fishy smell and improve freshness, which makes the flavor of pomfret more prominent. Adding proper cooking wine can make pomfret taste more tender and smooth.

White sugar or honey: White sugar or honey can neutralize the salty taste of soy sauce, add a little sweetness and enrich the flavor of pomfret.

Jiang Mo and minced garlic: Jiang Mo and minced garlic can remove fishy smell and enhance fragrance, and improve the taste of pomfret. According to personal preference, the dosage should not be too much.

Pepper powder and Chili powder: Pepper powder and Chili powder can add spicy flavor and are suitable for friends with heavy tastes. Add according to taste.

pickling process

Cleaning pomfret: Wash pomfret carefully to remove internal organs and gills. Absorb the water on the surface of pomfret with kitchen paper towels to avoid diluting the marinade.

Knives: Draw several flower knives obliquely on both sides of pomfret, the depth is about half of the thickness of the meat, which can help pomfret taste better.

Coat with marinade: coat the prepared marinade evenly on the inside and outside of pomfret, and ensure that each pomfret is completely coated with marinade.

Massage to taste: gently massage pomfret with your hands to help marinade fully penetrate into the fish.

Pickling time: The length of pickling depends on the size of pomfret. Generally speaking, curing 1-2 hours is enough for small pomfret, but it takes longer for big pomfret. The curing time should not be too long, otherwise the pomfret will get old and affect the taste.

skill

When pickled pomfret, appropriate amount of onion, coriander or lemon slices can be added to increase the aroma and flavor.

Pickled pomfret can be roasted directly or fried until golden on both sides before roasting. When fried, it can make the meat of pomfret more compact and taste richer.

When barbecuing, turn the pomfret frequently to avoid burning.

After the pomfret is roasted, it can be squeezed with lemon juice or buttered to enhance the flavor.