Snakehead is ferocious and belongs to carnivorous fish. I used to tease snakehead with chopsticks in the fish tank, but ya pounced on me and bit off the head of chopsticks, which scared me.
Because black fishbone has less bones and more meat, which are basically spines on the spine, Cantonese cuisine takes out more of its meat to make sashimi balls. Here is a knowledge point. There are often fried fish balls, chicken balls and other dishes in Cantonese cuisine. The ball here is not round, but thick. The dish called "pill" in Cantonese cuisine is round and spherical.
Therefore, the so-called kale raw fish balls and oil-soaked raw fish balls are all fried fish fillets in the later stage. Maybe it's preconceived. I always think that oil-soaked raw fish balls are the best way to raw fish and the best to eat. In addition, the watercress cooked raw fish in the old fire soup.
Today, I will briefly share the practice of sashimi in oil, hoping it will help you.
1, go to the seafood market to buy black fish for a day, and buy a bigger one with more meat. Generally speaking, snakehead fish are not small, and about 3 kg is normal. Let the stall owner kill him.
2. After returning to China, use the skin and bones of the snakehead as meat. If you can't do this, you can also ask the stall owner to do it for you when you buy. Then cut two pieces of meat into thick slices. It looks like the processed salmon we eat. Fish heads and bones can be used to make soup.
3. Marinate the fish fillets with salt, chicken powder and raw powder. Note that there is no water in the whole process, so you can put half an egg white properly and mix well.
4. Heat the wok. When the oil temperature is 70% hot, pour the vegetable oil, then pour the slices into the lubricating oil, and then pour out the fish fillets after discoloration.
5. Leave the bottom oil in the pot, add garlic, ginger slices, shallots, and straw mushroom slices (straw mushrooms are not necessarily), stir fry, pour in oily black fish fillets, and stir fry quickly over high fire.
6. According to your own taste, mix a bowl with salt, chicken powder and raw powder, thicken it, and mix a little sesame oil and pepper before cooking to enhance the fragrance and taste. Load the plate. You can eat.
7. You can also stir-fry some Cantonese dishes and surround them on the side of the dishes, which is not only beautiful, but also equipped with vegetables, with more balanced nutrition.