Ginger is an important seasoning for removing fishy odors and enhancing flavor. Additionally, because ginger is a "hot" food that can neutralize the "cold" nature of fish and meat, it is an essential ingredient when cooking fish. But did you know that the timing of when to add the ginger is also crucial?
Many people have the habit of adding ginger and scallions to hot oil first when cooking fish to remove the fishy smell. In fact, adding ginger first does not completely eliminate the odor. This is because as the fish heats up, the proteins in its juices hinder ginger's deodorizing effect. After adding oil, you should first put in the fish and wait for five to six minutes until the proteins have coagulated before adding the ginger. Alternatively, adding an appropriate amount of rice vinegar or cooking wine when making fish soup can also achieve the deodorizing effect.
Furthermore, common problems when cooking fish include the fish sticking to the pan when frying, or the flesh easily breaking apart when making braised fish. To prevent sticking, you can sprinkle some salt into the preheated pan, or wipe the hot pan with a piece of ginger. For braised fish, you should first fry the fish thoroughly in the pan, ensuring the oil is at a high temperature. When braising, the liquid should not be excessive; generally, it should just be enough to cover the fish. Use a not-too-sharp spatula when turning the fish to prevent it from breaking apart.
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