Fish is a recognized healthy food, yet its unique fishy smell makes it unacceptable to many people. How to remove the fishy smell and enhance the flavor of fish? Here are a few tips for you.
Sweet and Sour Carp
1. If you are making a soup with a whole fish, you can first lightly fry both sides of the fish in oil. After the fish is fried, add ginger and cooking wine to sizzle. Add cold water, bring to a boil over high heat, and do not turn the fish over before the water boils. Simmer over low heat until the soup turns milky, then add a little vinegar. Before turning off the heat, add salt and chicken essence, and sprinkle with chopped green onions. If you don't have ginger at home, you can use cilantro instead. The method is to fry both sides of the fish until slightly yellow, add cold water and bring to a boil, then put a few cilantro stalks in. After cooking, remove the cilantro. 2. If you are making fish soup with fish fillets, you can first sauté ginger slices in oil, add cooking wine, then add cold water. After the water boils, add the fish fillets. In addition, stir-frying the oil with star anise can not only remove the fishy smell but also add fragrance. 3. Add side ingredients, such as king oyster mushrooms. Mushrooms have the effect of enhancing flavor and adding umami. King oyster mushrooms have thick, meaty caps, a crisp and tender texture, and a light almond-like aroma, making them a perfect match with fish. 4. First, fry the fish head and tail until golden brown in oil. Remove the fish head and split it in half with a knife. Then add the split fish head back into the pot. Use high heat to "push out" the fish brain. This can make the soup savory, mellow, and rich in various nutrients.