What kind of fish is scented fish
Scented fish is a freshwater fish living in fresh water, because it does not contain allergens so it is widely eaten, especially for qi deficiency, qi depression, damp heat, yang deficiency, yin deficiency, spleen, stomach, stomach, liver, liver, immunity, nourishing yin Yin Yin people to eat, and have the conditions of the friends of the long term will be able to improve the quality of life. The effect of the long term consumption of friends with conditions will have a certain improvement in physical condition.
The fish meat is rich in protein and minerals and other trace elements, eating can play the role of qi and qi, diuretic effect. Fragrant fish body long and narrow and side flat, head small and kiss pointed, mouth large eyes small, the body is greenish yellow, dorsal margin pale black, sides and abdomen for white, was a small scale, tail forked, each fin without hard spines, dorsal fin after a small lipo fins, fresh fins yellowish, abdominal fins have a yellow spot on the upper part of the fins. On the dorsal spine of the scented fish there is a cavity full of balsam, which is preferred because it gives off a strong aroma.
Because the fragrant fish meat is thick, tender and flavorful meat and has a special aroma, as if from the fragrance, the water out of the general, and no other fishy flavor, so, the evaluation is very high. The fragrant fish is not only a delicacy on the high-level banquet, and has the reputation of "the king of freshwater fish". The consumption rate of fragrant fish is relatively high, and the evaluation is also relatively high, you can try.
This is a dish that has a special watermelon flavor, and it can be cooked in a variety of ways!
5 ways to cook spiced fish
1. Salt baking
Salt baking is the most common and easiest way to do it, sprinkle a thin layer of salt on the cleaned body of the fish, the fins, the tail of the fish, these more easy to bake the burnt part of the recommendation to smear a little thicker salt; into the preheated oven at 200 ℃ for 10 minutes, 200 ℃ baked for about 15 minutes, bake one side to 7 minutes to cook, you can turn over, so that the heat is more evenly distributed, the color is more uniform. Turn over when cooked to 7 minutes on one side for more even heating and better color and crispness. Before serving, drizzle with lemon juice to enhance the flavor, simple practice is very delicious.
The biggest purpose of the salt is not to flavor the fish, but to cool it down and prevent the skin from being damaged by the heat, and to prevent the internal juices from being lost.
Salt grilled fish is not overly seasoned, if you are worried about the fishy flavor, you can first slightly marinated in rice wine.
2. Stewing
The Japanese people love to eat ahi, and the most common way to cook it is to stew it in a salt-grilled dish, usually cooked in a "gannon" style. First of all, the fish to the grill net or oven grilled, and then with soy sauce, sugar (sugar, maltose or honey), mirin and sake and other seasonings into the pot, with a low fire and slowly cook until the water is almost dry, so that the cooking of the fish bones soft, sweet flavor, the surface of the surface of the gloss is also quite mouth-watering, very next to the meal.
Because of the use of a lot of sugar, the freshness of the fish manna cook longer than the average cooking, and hot and cold are very tasty, so it has become a Japanese housewife is very common to do the refrigerator dishes, but also a family favorite family and food.
Cooking of sweetened fish is one of the cold dishes of Wagyu cuisine.
3. Deep-frying
The fish is so thin and spiny that it's perfect for deep-frying, and if it's fresh enough, you can skip the marinade. Coat the fish evenly with groundnut flour (or flour, tahini), which helps to keep the fish intact without holes. Let it stand for a while to allow it to recede, then deep-fry it at 170℃ for 5 minutes until the surface is golden brown and crispy, and then turn up the heat to raise the oil temperature to force out the excess oil and make the surface even more crispy, and then drain the oil from the pan and sprinkle with pepper and salt to serve.
The Japanese also often use shiso leaves to wrap the scented fish, and then dip the batter together in the pot to deep fry, eat more refreshing and delicious!
After deep-frying, the fish is crispy even with the spines, so it can be eaten directly.
4. Steaming
Steaming is also very simple to do, as long as the seasoning together with the electric pot can be completed, the most common in China is the garlic sauce, the use of garlic, chili peppers and minced ginger and other spices, with soy sauce, rice wine and sugar into their favorite ratio, steam and then simmering to make the fish more flavorful, and finally sprinkled with the flavor of the green onion, the aroma of the tender steamed fish is complete.
5. salt fry
Many people are afraid of frying fish, in fact, this kind of small fish frying is relatively easy to succeed, you can start from it to practice, master a few tips are not afraid of sticking to the pan and broken skin!
Cooking steps:
a. Rinse the fish with water to remove the surface mucous membrane.
b. Dry the fish with kitchen paper towels. It's important to dry the fish well so that it doesn't burst into flames and stick to the pan.
c. Sprinkle both sides of the fish with a little pepper salt. Pepper salt is used to "wipe" the body of the fish, the fried fish will be too salty, in order to sprinkle the way, the salt flavor distribution is more uniform.
d. Dip the fish in flour to avoid sticking to the bottom of the pan.
e. Pour salad oil into the hot pan, add the fish, fry on low heat until the fish is golden brown, then turn and fry on the other side to finish, and then squeeze in lemon juice to taste when serving.
Tips for removing the bones from the fish
Although the fish is delicious, it has a lot of thorns, which can be easily swallowed with the meat and stuck in the throat. Now we will teach you a good trick to separate the bones from the flesh: first use chopsticks to "massage" the fragrant fish.
First, fix the head of the fish, so that the dorsal fins straight up, then use chopsticks along the dorsal fins of the fish slightly downward pressure, you can see the bones of the fish, the meat of the fish along the direction of the force of separation; and then squeeze some lemon juice, you can use the chopsticks to pick up the fish has been detached from the enjoyment of the meat.