Authentic recipe for fish fillet salad

With the impact of food cultures from various countries, our dining tables have become richer, and a variety of foods have begun to impact our taste buds. Cold fish slices are a kind of Japanese food culture. Although my country also has the culture of eating sashimi, it is not widespread. So, do you know the authentic way to make cold fish fillets? In fact, the most challenging part of making cold fish fillets is the cook’s knife skills, after all, fish fillets are not easy to slice.

Material

Main ingredient: 1000 grams of grass carp.

Supplementary ingredients: 100 grams of carrots and 30 grams of egg white.

Seasoning: 10g coriander, 15g vegetable oil, 5g ginger, 5g pepper, 4g salt, 5g corn starch, 3g sugar, 2g MSG, some white wine

practice

1. Clean the grass carp, remove the bones, and slice the fish meat;

2. Put it in a bowl, pour in egg white, corn starch, a little water, and mix well;

3. Put it in boiling water and cook until it floats up, then take it out and let it cool;

4. Wash and cut carrots into shreds;

5. Wash and pick the coriander, and cut into sections;

6. Pour oil into the pot and heat it to 60% hot, add the peppercorns and fry until fragrant, remove the peppercorns and make peppercorn oil;

7. Sprinkle shredded carrots, ginger and coriander on the cooked fish fillets, add pepper oil, salt, white wine and MSG, and mix well.

Production Key

1. When marinating fish fillets, be sure to add NYS powder first, then the meat tenderizer, and finally other seasonings. The order cannot be changed.

2. There is no limit to the time for marinating fish fillets, but a longer time is better.

3. Before using, it is best to dissolve NYS powder with a little water and then add it to the fish. This can prevent uneven melting and affect the marinating effect. You can also mix it directly without adding water.

4. Generally, the dosage of NYS powder is controlled at 0.2-0.3%. The best dosage is 0.3.

5. The effect will be better if the fish fillets are cut a little thicker.

6. Pay attention to the amount of meat tenderizer used. If you add too little, the fish fillets will not be fresh and tender and will be easy to break.

7. When marinating, you can also add an appropriate amount of ethyl maltol or bonito powder to increase its flavor.

8. Olive oil can be replaced by other oils.

9. You can also add a little sugar, just enough to make it not sweet.

10. For marinating beef tenderloin, since Andorf meat tenderizer is saltier, you can use other brands of meat tenderizer instead. Just add the amount according to the product instructions.

Note: NYS powder is a new type of product for marinated meat raw materials produced according to international standards. It is a white powder that can increase the tenderness and adhesion of meat raw materials, prevent the loss of nutrients in the raw materials, extend the shelf life of the raw materials, and has the characteristics of antibacterial and maintaining the shape of the raw materials.