Fresh and tender fish, rich in nutritional value, not only nourishes the stomach, clears heat, and detoxifies, but can also prevent high blood pressure, nourish the skin, and improve hair health. Fish is delicious, and it's safe to say that many people enjoy eating it. So, how can you cook a fish dish that is as pleasing to the eye, nose, and palate?
Squirrel-shaped Mandarin Fish
While fish is delicious to eat, it can be easy or difficult to prepare, but it's essential to master some basic fish-cooking techniques!
1. First, selecting the fish. How to choose a fresh one? The gills of a fresh fish are bright red, and the gill covers are tightly closed. The skin has a good sheen, and the scales are intact. Its flesh is firm and elastic, and any indentation from pressing disappears immediately.
2. Pay attention when cleaning the fish! The abdominal cavity must be cleaned thoroughly, especially the area along the spine, where dirty blood can easily remain and must be squeezed out. Furthermore, when preparing the fish, the black membrane on the inner wall of the abdominal cavity must be completely removed. This layer is a collection site for various harmful substances.
3. When cutting the fish, you should slice along the grain of the fish bones, angling the knife to avoid breaking the flesh.
4. A fish that has just been killed should not be cooked immediately. It should be left to rest for a period before cooking begins.
5. Cleverly removing the fishy smell: This can be done during cleaning or while the fish is cooking. During cleaning, after scaling, gutting, and washing the fish, you can pour some yellow rice wine into the basin to remove the smell. While cooking, ginger can be used to eliminate the fishy odor. It's important to note that the fish should be boiled in the pot for a while until the protein coagulates before adding the ginger. Alternatively, when heating the oil, a small amount of vinegar and cooking wine can be added to remove the fishy smell.
6. Steaming fish with boiling water: When fish is suddenly exposed to high temperatures, its outer tissues will coagulate, locking in the internal juices. Therefore, when steaming fish, the water in the steamer should be brought to a boil before placing the fish in to steam.