It is one of the main ornamental fish in China. Arowana is quite popular in Southeast Asia because of its feng shui demand. So what should be done to make the best arowana?
It is one of the main ornamental fish in China. Arowana is quite popular in Southeast Asia because of its feng shui demand. So what should be done to make the best arowana? The following is my cooking method about arowana, I hope it will help everyone!
First, grilled fish
Fish with more fat are suitable for barbecue, such as eel and saury, which can produce unique aroma and flavor.
Tips:
1. You can put the fish skin in a ventilated place to dry before roasting, which will make it easier to roast again. Pay attention to the heat when grilled fish, and try not to burn it.
Squeeze a little lemon juice on the fish when eating, it will taste better.
Second, braised fish
Most fish can be braised in brown sauce, which is suitable for both fishy and light fish. The former conceals the fishy smell by braising in soy sauce, while the latter cooks according to consumers' tastes. In addition, fish with poor freshness can also choose braised. But carp, silver carp, silver carp, grass carp and hairtail have better flavor after stewing.
Third, stew fish.
Monopterus albus, snakehead, crucian carp and cod are delicious and firm in meat, which are suitable for stewing. Misgurnus anguillicaudatus may carry parasites, so it is safer to stew.
Tips:
When stewing fish, you can add a few pieces of tofu, which is not only delicious, but also complementary to amino acids, and vitamin D in fish can promote the absorption of calcium in tofu.
Fourth, fish soup.
Delicious fish soup is the most expensive, and the fish used to make soup include large yellow croaker, mandarin fish and crucian carp. Siniperca chuatsi and crucian carp are freshwater fish with tender meat, excellent quality, high nutritional value and high soup yield, which are especially suitable for people, the elderly and pregnant women.
Tips:
1. You'd better fry the crucian carp in oil before making soup, otherwise the skin will break easily.
2. Add some white radish to taste.
Step 5 steam fish
High-grade fish are most suitable for steaming, such as mandarin fish, shad and perch. This kind of fish is delicious and tender. Steaming can keep the original flavor of fish.
Tips:
Heat is the key to steaming fish. Like many steamed vegetables, you must boil the water in the pot first, and then put the fish in the pot.
Sixth, stir-fry small fish
Many fish are fried during cooking pretreatment, such as braising in soy sauce and making soup.
Tips:
1. Before frying fish, you can put a thin layer of salt on the fish, marinate the small fish for 5 minutes, and marinate the big fish for about 10 minutes, so that the skin will not be broken when frying again.
2. Wipe the bottom of the pot with ginger after the pot is hot, and then put the fish after the oil is hot, which can also prevent the skin from breaking or falling off when frying fish.
Seven, sashimi
It is best to choose marine fish for raw food, because there are generally fewer parasites. However, not all marine fish can be eaten raw. It is best to choose tuna, red snapper and salmon, which are characterized by good color, fragrance and taste. You can dip mustard and soy sauce when eating.
Click on the next page to view >>& gt Five home-cooked methods of braised fish.