Fish is a delicacy that many Chinese people love to eat. However, there are different types of fish, and the meat quality is of course different. There are also many ways to cook it. Of course, different fish have different meat qualities. In order to make it more delicious, let's take a look at how to make fish delicious and simple? !

Know the general principles of fish cooking first

Fish with good meat quality and high freshness is suitable for any cooking method.

Fish with good meat quality and low freshness should be fried or deep-fried before cooking, so as to remove the fishy smell.

Fish with average meat quality and high freshness should be heavily seasoned, such as marinating first and then braised.

Fish with ordinary meat and low freshness should be fried first and then cooked with a strong flavor.

Learn 6 fish cooking methods at once

1. Steaming:

Suitable fish species: horse head, white pomfret, grouper, black throat, and bass , snapper, cod, flounder, milkfish, finfish, bean fish, etc.

Be sure to put the fish in the steamer after the water in the steamer boils, so as not to oversteam it. Turn off the heat after steaming for 6 to 7 minutes. After turning off the heat, do not open the lid of the pot immediately. Use the remaining heat in the pot to steam for another 5 to 8 minutes and then take it out immediately.

If it is fresh sea fish, "steaming" is usually the preferred method. The freshness of the fish, the steaming temperature, ingredients and sauces all test the chef's "steaming" skills, so every foodie knows this. If you want to judge a seafood restaurant's cooking skills, order the steamed fish. The simplest seasoning is just adding salt, which is suitable for fish that has a good taste on its own. You can also use steamed fish such as rags, homemade pickled pineapples, pickled cucumbers, etc. to give it a unique flavor.

Steamed fish is preferably white-fleshed fish with a slight oil content and fine flesh. The key point of cooking is that the fish must be fresh and the internal organs must be clean. Otherwise, the steaming method, which pays great attention to the taste of the fish itself, will only have a slight fishy smell. All will be tasted.

The most difficult thing about steaming fish is the steaming time and heat. In principle, the more water vapor and the faster it is steamed, the better. Boil the water in a large pot until it is completely boiling. There should be more water and a high fire. , when the water is boiling, put the processed fish into the fish steaming iron plate, pour a little rice wine on the fish, spread the shredded ginger, and steam it in the pot over high heat. If the firepower is too weak, it will easily become undercooked, and if the steaming time is too long, the freshness and sweetness of the fish will be lost and the meat will become stale.

When steaming fish, most of the time the fish is covered with shredded green onions. Hot oil is poured over the fish to ripen the shredded green onions before the fish is cooked. This turns the unique pungent smell of the green onions into a sweet one. When paired with the fish, it not only removes the fishy smell, but also makes it more delicious. Has a flavor-enhancing effect. Soy sauce for steamed fish must be steamed and then poured over. The soup that appears when the fish is steamed is actually the rice wine and fish blood that were poured on it to remove the fishy smell. It tastes very fishy, ??so it must be poured out after steaming and then poured over the steamed fish. Soy sauce will make it refreshing and fresh. Do not steam the fish you buy immediately after you buy it. After all, the fishmonger washes a lot of things in the water when it is processed. If it is not washed again, the taste in the mouth will be more than just mixed flavors.

2. Fried:

Suitable fish species: tilapia, white pomfret, salmon, pomfret, white hairtail fish, larvae, yellow croaker, etc.

Fish with thicker fish fibers are best suited for dry frying. Many people have the experience of frying fish being sprayed with oil, which can be solved by applying egg liquid! First, fold the napkin into quarters, pour an appropriate amount of cooking oil in the middle of the napkin, and spread the dry pan evenly while heating it. There is only a thin layer of oil in the pan. The less oil and water, the faster the water evaporates and the less oil will spray on the fried fish.

Use a napkin to absorb the moisture on the surface of the fish so that it will not spray oil when frying.

Next, dry the fish thoroughly and brush both sides evenly with whole egg liquid. Because the egg protein has strong water absorption capacity, the water in the fish meat will be absorbed by the egg juice, so there will be no risk of oil splashing, and the egg liquid will drip. When exposed to heat in the pot, it solidifies and forms a protective film on the fish skin.

Brush with egg wash or coat with a thin layer of flour or sweet potato powder, wait until the oil is warm and then fry.

It is easier to fry beautiful fish in a non-stick pan. When the fish is put into the pot, hold the fish head in one hand and the fish tail in the other. Gently put the fish into the pot, then turn the heat to medium and fry it. It is best not to keep turning the fish when frying. Wait until one side is golden, then flip it and fry the other side. At this time, you can cover the pot, turn to low heat, and slowly simmer the fish until it is cooked, so that the sweetness of the fish is not lost.

The fish to be fried must be fully de-iced and drained, otherwise the cold fish will absorb the heat from the pot and cause the fish skin to stick to the pot.

3. Roasting:

Suitable fish species: as long as they are suitable for frying, because they must be fried before braised, in addition, yellow fin seabream, red-eye silver carp, red catfish , mullet, etc. are also suitable.

While braised, you can use a spatula to pour the seasoning onto the fish to help evenly absorb the flavor.

No matter what kind of braised fish dish, "frying the fish" is the first step. When cooking braised fish, frying the fish is key. Fry the fish until it is intact and not broken. First, fry the fish in the pot until it is cooked through. The oil temperature must be high. In addition, the soup should not be added too much, so as not to exceed the fish. Try not to use a shovel that is too sharp, so as not to break the fish.

Braised in soy sauce is a common cooking method among people in southern Fujian, with complicated details. Add shredded ginger and minced garlic to the pot and sauté until slightly browned. Then put the fish into the pot. After 2 to 3 minutes, turn the fish over, turn up the heat and add the seasonings for braised. The simplest way is Soy sauce and water are usually used for fish with special freshness and sweetness, such as red catfish and blood sea bream. A small amount of soy sauce is often added to water to dilute it. After the fried fish is turned over, the soy sauce water is added to the pot and braised.

4. Soup:

Most fish are suitable for making soup, and the more oily the fish, the more delicious the soup will be. It takes a little longer to heat the soup, so fish with stronger and more elastic meat is more suitable to avoid being cooked too soft. You can add a little shredded ginger to remove the fishy smell.

Before cooking the fish, rinse the fish with hot water. This can remove the fishy smell and allow the surface of the fish to condense, keeping the fish’s flavor from being lost.

Don’t cut the fish used for soup too small to keep the fish fresh and tender without overcooking the fish. Be sure to add enough hot water at one time to cook the soup, add rice wine before cooking, and season with salt after cooking to avoid being too salty. Add a small amount of white vinegar before cooking to remove the fishy smell and enhance the flavor. You can also add a few slices of pork or chicken to the fish soup, cook it together, and then take it out to make the flavor more delicious.

You can put the fish into the pot when the water is cold. If you put the fish pieces in the boiling water, the fish will shrink instantly and the meat will be thicker.

Put the ginger in the fish until it is halfway cooked, which will have a better effect on removing the fishy smell.

5. Grilled:

Suitable fish species: saury, ayu, salmon, cod, sea bream, yellowfin seabream, red catfish.

Because grilled fish has a unique aroma and tastes dry and crispy, choose fish with tender meat and high fat content to prevent the fish from being too dry and losing its flavor.

Just season the fish with salt and then bake it in the oven.

When grilling fish, place aluminum foil on a baking sheet to prevent the fish skin from sticking to the baking sheet. If grilled on a grill, the fire should be small and the flame should not come into direct contact with the fish to prevent it from burning. It can be placed in the outer area of ??the barbecue grill to mature slowly. If you are grilling a whole fish, pay attention to the fish's eyes. If water starts to come out of the fish, it means it is almost done. Add some lemon juice to grilled fish to enhance the flavor of the fish.

6. Fried:

Suitable fish species: clove, leaf fish, yellow croaker, tilapia.

The techniques for frying fish in a non-stick pan are similar to frying fish. First use chopsticks to test the temperature of the oil pan. When there are a lot of oil bubbles around the chopsticks, it means the oil temperature has risen and you can put it into the pan. It is best to control the frying temperature at 180 degrees Celsius.

First dip the fish skin in a thin layer of flour or batter, as well as the cut surface of the fish, to keep the skin from peeling during the frying process. Hold the fish tail and slowly add the fish from the edge of the pot, flip the whole fish if necessary, and fry until golden brown.

When frying fish, you need more oil. Do not push it with a shovel immediately after putting the fish in. Wait until the oil is soaked and reduced. Shake the pot gently until the fish slides, then turn the fish over. Use medium-high heat. Then turn to medium-low heat and keep the fire high until the fish is charred. You can tell whether the water in the fish has been released by watching whether the bubbles in the oil pan become smaller, which means the whole fish will be cooked. Generally speaking, the frying time for medium-sized yellow croaker is about 5 to 8 minutes, then turn to high heat and fry After it absorbs excess fat and forces it out, you can start the pot.

Before starting the pan, there is a "quick frying" process to force out the oil. Turn to high heat and let the oil temperature rise to above 180 degrees Celsius and fry for about 60 seconds. This can force out the excess oil from the fish body and make the meat surface tender. Crispier. When frying, it is best to cover the food with oil as much as possible to reduce the contact between the food and the air, avoid producing odor and destroying the original nutrition of the fish.

It is best to use half-new and half-old oil for frying fish. The ratio of fresh oil to used oil is 1:1. The fried fish will be golden and even in color. If you want to fry seafood, vegetables and meat at the same time, the frying order is: vegetables → meat → seafood. Avoid frying the seafood first, as the fishy smell of the seafood will remain in the pan.

Stir-fried fish dishes are less commonly used: Because fish meat has less connective tissue and is more delicate and easy to disperse, it is less commonly used in "stir-fried" dishes. If you want to "fried fish", you should choose fish with tighter flesh and longer fibers, such as shark, swordfish, tuna and bonito. They must be cut along the grain so that the fish meat will not be too broken when fried.