Introduction: For family reunions and entertaining friends, a fish dish is always a staple on the Chinese dining table. With so many varieties of fish available, which cooking method is most suitable?
Grilling. Fatty fish are suitable for grilling, such as eel and saury, as this produces a unique aroma and flavor. Before grilling, you can let the fish air-dry in a ventilated area to make the skin easier to grill. When grilling, pay attention to the heat to avoid burning it. Squeezing a little lemon juice on the fish before eating will enhance the flavor.
Braising in Soy Sauce. Most fish can be braised in soy sauce. This method is suitable for fish with a stronger fishy odor, as it masks the smell, as well as for very delicate fish, which is cooked according to personal preference. Additionally, fish that is not completely fresh can also be braised. However, crucian carp, silver carp, bighead carp, grass carp, and hairtail have a better flavor after braising.
Stewing. Fish with a naturally rich flavor and firmer flesh, such as swamp eel, snakehead, crucian carp, and cod, are suitable for stewing. Loach may contain parasites, so stewing it is a safer option. When stewing fish, you can add a few pieces of tofu. This not only makes the dish more delicious, but the amino acids in the two ingredients complement each other, and the vitamin D in the fish promotes the absorption of calcium in the tofu.
Making Soup. Fish soup is prized for its umami flavor. For making soup, yellow croaker, mandarin fish, and crucian carp are the best choices. Mandarin fish and crucian carp are 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. It's best to pan-fry crucian carp in oil before making soup to prevent the skin from breaking. Additionally, you can add some white radish for flavor.
Steaming. High-end fish are best for steaming, such as mandarin fish, shad, and sea bass. These fish have their own unique umami flavors and delicate flesh, and steaming preserves their original juices and taste. Controlling the heat is key to making good steamed fish. Like many other steamed dishes, the fish must be placed in the steamer only after the water has come to a boil.
Pan-frying. Many fish are pan-fried as a pre-cooking step for other methods like braising or making soup. Before pan-frying, you can 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. Additionally, heat the pan, then wipe the bottom with a piece of ginger before adding oil. Once the oil is hot, place the fish in the pan to prevent the skin from tearing or falling off during frying.
Raw Consumption. For eating raw, it's best to choose saltwater fish because they generally have fewer parasites. However, not all saltwater fish can be eaten raw. It's best to choose tuna, red sea bream, or salmon, which are known for their excellent color, aroma, and flavor. When eating, you can dip them in wasabi and soy sauce. It is important to remind that eating raw fish must ensure that the fish is fresh and safe.