Selecting the fish is the first step to making fish. Fish with fresh, tender meat is rich in nutritional value, not only nourishing the stomach, clearing heat, and detoxifying, but also preventing high blood pressure, nourishing the skin, and improving hair health. Fish is delicious, and there are surely many who enjoy eating it. So how do you make a dish of fish that is perfect in color, aroma, and taste?
Fish is delicious to eat, but it can be easy or difficult to prepare. However, some essential fish-cooking techniques must be mastered!
1. First, selecting the fish. How to choose a fresh fish? The gills of a fresh fish are bright red, and the gill covers are tightly closed. The skin has good luster, and the scales are complete. The flesh is firm and elastic, and the indentation from a finger press disappears immediately.
2. Pay attention when cleaning the fish! The abdominal cavity of the fish must be cleaned thoroughly, especially the area along the spine, where dirty blood is likely to remain and must be squeezed out. Additionally, when preparing the fish, the black membrane on the inner wall of the abdominal cavity must be completely removed. This layer of black membrane is a gathering place for various harmful substances.
3. When cutting fish, cut along the fish bones. The knife should enter at an angle to avoid the fish meat from breaking.
4. A freshly killed fish cannot be cooked immediately. It should be left to rest for a period before starting to cook.
5. Cleverly removing the fishy smell: This can be done while cleaning the fish or during the cooking process. While cleaning, after scaling, gutting, and washing the fish, you can pour some yellow wine (or cooking wine) into the basin to remove the fishy smell. During cooking, ginger can be used to remove the odor. It should be noted that the fish should be cooked in the pot for a while until the protein coagulates before adding the ginger. Alternatively, when stir-frying, a small amount of vinegar and cooking wine can be added to remove the fishy smell.
6. Steaming fish with boiling water: When fish is suddenly exposed to high heat, the outer tissue will coagulate, which can lock in the internal juices. Therefore, when steaming fish, the water in the pot should be brought to a boil before placing the fish in to steam.