How to Cook Fish? Various Fish Cooking Methods
Pan and Deep-Frying Crispy Fish Dishes
Choose the kind that is more solid in texture and can stand long cooking without losing too much juice, for example, white belt fish, saury, golden thread, and pomfret. They taste the best in pan-frying or deep-frying.
Before cooking, apply a bit of salt on the fish body to make the meat texture more bouncy and enhance the freshness. It is better to use a flat pan for pan-frying as it heats up more evenly. Wait until the oil temperature is high enough to put in the fish so the skin does not come off.
Wrap the fish with tapioca starch or deep-frying flour and everyone will love the crispy texture. Be careful that as fish contain protein, it is best to deep-fry it to just golden brown on the surface. Over deep-frying it to dark may create carcinogenic substances. For fish types, mackerels or some other smaller fish are all suitable for deep-frying.
Braising Tasty Fish Dishes
Using sauces to stew or braise fish takes longer, and that the temperature and cooking time are especially important. Pan or deep-fry the fish first before strewing or braising to prevent it from breaking apart. Grouper, tilapia, and yellow croaker are often used for braising.
Steaming Refreshing Fish Dishes
Steaming is the most authentic way to present the taste, so that the fish chosen for steaming should be fresh with very little odor, and the meat texture should be firm but still tender. Grouper, cod, bass, grass carp head, and pomfret are all suitable for steaming.
In addition, the ingredients or seasonings for steaming need to bring out the taste without affecting the original flavor. Steam fish with a bit of ginger slices and scallion sections until cooked, and then add in seasonings and pour in hot oil on top. The aroma can be enhanced immediately!
Soup Delicious and Sweet Fish Dishes
Fish for soup making needs to have strong and bouncy meat texture that can stand long cooking without breaking apart or being mushy. In general, cooking with a bit of ginger shreds or slices can bring out the original taste of fish. Some nourishing Chinese herbs such as red dates, wolfberries, astragalus, and ginseng tails can also be added in for a special flavor.
Milkfish, amberjack fish, tuna, bass, grouper, and ocean sunfish go well together with ginger shreds. Salmon, yellowbarred stingfish, and small dried fish go with tofu and miso soup. For thick soup, whitebait is the best nutritional choice.
Barbecue Crunchy Fish Dishes
Barbecue is also a way to taste the original flavor of fish. Try to pick the fish with thin and delicate meat texture, for example, smelt, saury, yellowback seabream, and horse mackerel are all suitable. Just apply a thin layer of salt before barbecuing and it can bring out the freshness and sweetness of the fish.
Stir-Frying Appetizing Fish Dishes
As the fish needs to be cut into slices or strips before cooking, it is best to pick the ones with firmer meat texture and longer fibers so that they do not break apart when stir-frying. Stir-fried fish does not contain bones so it is very suitable for both children and the elderly. Together with a variety of vegetables, they offer rich nutrition. The fish suitable for stir-frying are shark, swordfish, grouper, snapper, bass, midsection of grass carp, and yellow croaker.
The skin of grouper is thicker and the meat textureis firm. Grouper offers good taste and freshness no matter if you are cooking the whole fish or in chunks.
Wild groupers have more distinct patterns and are more active, and the meat is sweet and delicious, but they are more expensive. Farmed groupers are not bad eating, and they are cheaper. Choose the ones with clear patterns, thic, and bouncy meat. If they are frozen, pick the ones with the body intact and the pattern distinct.
絲瓜蒸石斑 Steamed Grouper with Loofah
Nutritional Effects: Clean internal organs and system + nourish energy and blood
菜色風味Flavor：鮮Fresh★★★ 鹹Salty☆ 甜Sweet★★ 酸Sour☆ 辣Spicy☆
Grouper meat 200g, loofah 150g, egg yolk 15g, wolfberries 1 tsp.
Broth 100c.c., sugar ½ tbsp., chicken oil 2 tbsp., chicken powder and tapioca starch water 1 tbsp. each
1 Wash group and cut it in thick slices. Peel, wash, and slice loofah. Soak wolfberries until they become soft. Beat egg yolk for later use.
2 Arrange loofah, grouper, and wolfberries on a plate, steam them in a steamer with high heat for 5 minutes, and take them out.
3 Heat up broth in another pot. Add in chicken powder and tapioca starch water to make it creamy. Stir egg yolk in evenly. Shut off the heat, pour in chicken oil, and pour the broth on the plate with loofah and fish.
煮魚小撇步 Tips on Cooking Fish
Do not steam grouper for too long, or the meat texture may become too tough and lose the taste and freshness.