Family reunions, entertaining friends and relatives—there's never a Chinese table without a fish, and the market offers a wide variety of fish. Which cooking method is more suitable?
Grilling. Fatty fish are suitable for grilling, such as eel and saury, which can produce a unique aroma and flavor. Before grilling, you can let the fish's skin air-dry in a ventilated place, which will make it easier to grill. When grilling fish, pay attention to the heat to avoid burning it. Squeezing a little lemon juice on the fish before eating will make it taste better.
Braising in soy sauce. Most fish can be braised in soy sauce. It is suitable for both fish with a relatively strong fishy smell and very delicate fish. The former uses braising to cover up the fishy smell, while the latter is cooked according to the diner's preference. In addition, fish that is slightly less fresh can also be braised. However, crucian carp, silver carp, bighead carp, grass carp, and ribbonfish have a better flavor after being braised.
Stewing. Fish with a naturally rich flavor and relatively firm flesh, such as swamp eel, snakehead, crucian carp, and cod, are suitable for stewing. Loach may carry parasites, so stewing it is safer. When stewing fish, you can add a few pieces of tofu. Not only does this make the dish delicious, but the amino acids in the two are complementary, and the vitamin D in the fish can promote the absorption of calcium in the tofu.
Making soup. Fish soup is prized for its umami flavor, and for making soup, the best choices are large yellow croaker, mandarin fish, and crucian carp. Mandarin fish and crucian carp are both freshwater fish with tender, fine flesh, high nutritional value, and a high yield of soup. They are especially suitable for patients, the elderly, and postpartum women. Before making crucian carp soup, it is best to first pan-fry it in oil, otherwise the skin is likely to break. Additionally, you can add some white radish for flavor.
Steaming. High-end fish is best for steaming, such as mandarin fish, shad, and sea bass. These fish have their own unique umami flavor and relatively delicate flesh, and steaming preserves their original juices and flavor. Controlling the heat is key to making good steamed fish. Like many steamed dishes, the fish must be placed in the steamer only after the water in the pot has come to a boil.
Pan-frying. Many fish are pan-fried as a preliminary cooking step for dishes like braising or making soup. Before pan-frying, you can first lightly salt the fish. Small fish should be marinated for about 5 minutes, and large fish for about 10 minutes. This will prevent the skin from breaking when fried. Also, after heating the pan, wipe the bottom with a piece of ginger. Then, add the oil and wait for it to heat up before placing the fish in the pan, which will also prevent the skin from breaking or peeling during frying.
Raw consumption. For eating raw, it is best to choose saltwater fish because they generally have fewer parasites. However, not all saltwater fish can be eaten raw. It is best to choose tuna, red sea bream, salmon, etc., which are characterized by their excellent color, aroma, and flavor. When eating, you can dip them in wasabi and soy sauce. It should be reminded that when eating raw fish, it must be ensured that the fish is fresh and safe.