Braising Fish: Don't Add Ginger Too Early
When cooking fish, ginger is added to remove the fishy odor. So, when is the best time to add ginger for the most effective deodorization? Experiments show that the effect is best when the pH value of the fish's extract is between 5 and 6. If ginger is added too early, the proteins in the fish extract will hinder ginger's deodorizing effect. Therefore, when cooking fish, it's best to heat it and let it simmer for a while first. Once the fish proteins have coagulated, add the ginger. This will achieve the goal of removing the fishy odor.
Flour: Remove Fishy Smell from Oil
Heat the oil used for frying fish in a pan. Add a small amount of chopped green onions, ginger, and Sichuan peppercorns and fry them until crispy. Then, remove the pan from the heat and sprinkle a handful of flour into the hot oil. As the flour heats and gelatinizes, it settles and absorbs some of the trimethylamine dissolved in the oil, which removes most of the fishy smell.
Wet Starch: Remove Fishy Smell from Oil
Heat the oil used for frying fish. After deodorizing it with green onions, ginger, and Sichuan peppercorns, pour in some evenly mixed thick wet starch slurry. As the wet starch heats up, it bursts and sinks into the oil. The starch bubbles can absorb the fishy smell from the oil. Afterwards, skim off the floating starch bubbles.