Ginger is an important seasoning for removing fishy odor and enhancing flavor. Additionally, because ginger is a "hot" food that can neutralize the "cold" nature of fish, it is an essential ingredient when cooking fish. But did you know that the timing of when to add the ginger is also important?
Many people, when cooking fish, have the habit of adding scallions and ginger to the hot oil first to remove the fishy odor. "Actually, adding ginger first cannot completely remove the fishy smell. This is because as the fish heats up, the proteins in its juices will hinder ginger's deodorizing effect," Shi Wanrong, a Chinese culinary master, told a reporter from The Life Times. After adding the oil, you should first add the fish, wait for five to six minutes for the proteins to coagulate, and then add the ginger. You can also add an appropriate amount of rice vinegar or cooking wine when making fish soup to achieve the same deodorizing effect. Furthermore, problems like the fish sticking to the pan when frying, or the fish meat easily breaking when making braised fish, are common issues encountered in cooking.
Shi Wanrong told the reporter that to prevent fish from sticking to the pan when frying, you can sprinkle some salt into the hot pan first, or wipe the hot pan with a piece of ginger. When making braised fish, you should first fry the fish thoroughly in the pan over high heat. When braising, the soup should not be excessive; generally, just enough to cover the fish is appropriate. The spatula used to turn the fish should not be too sharp to avoid breaking the fish meat.