Braised pollack fish recipe

Pollack has always been famous for its delicious meat. Compared with ordinary seafood, it tastes refreshing and delicious. It is also popular among people because of its high protein and low fat content. Girls who want to maintain a good figure or the elderly who cannot eat high-fat foods like this delicacy. Not only that, Pollack is a traditional food of the Korean nation and a must-have food for Koreans during the Qingming Festival every year. Even so, the preparation of pollack is not complicated. The following is a common method of cooking pollack for your reference.

Pollack introduction

Other names: narrow fish, dried fish, and dried fish.

Nutrients: Every 100 grams of edible part of fresh pollack contains 77.4 grams of water, 20.4 grams of protein, 0.5 grams of fat, 0.5 grams of carbohydrates, 14 micrograms of vitamin A, 0.04 milligrams of vitamin B1, 2.7 milligrams of niacin, 321 milligrams of potassium, 130.3 milligrams of vitamin B2, 42 milligrams of calcium, 84 milligrams of magnesium, 0.5 milligrams of iron, 0.01 milligrams of manganese, 0.86 milligrams of zinc, 0.01 milligrams of copper, 232 milligrams of phosphorus, 24.8 micrograms of selenium, and 114 milligrams of cholesterol.

Nature and flavor: Neutral, sweet.

Efficacy and function: It has a certain nourishing effect. Suitable for symptoms such as physical weakness, emaciation, fatigue, and malnutrition.

Do's and Don'ts: There are sometimes small rice-like parasites called Tetraspermum larvae in the meat of pollack. These larvae are not afraid of cold and will not die even if frozen, so the cooking time must be longer and the fish must be cooked thoroughly to kill them.

How to eat: The meat is tender, has more water, less fat, coarse muscle fibers, and does not taste good, but is cheap. It is often used as soup or dishes with soup, such as roasting, braising, stewing, etc. It is best to add lard, or dry-fry or deep-fry. The intake per meal is 200 grams.

Ingredients for braised pollack:

Main ingredients: 3 pollacks

Accessories: pepper powder, garlic, vinegar, salt, soy sauce, cooking wine, ginger, sugar, pickled pepper, green onion, Sichuan pepper, bean paste, chicken powder

Braised pollack fish recipe

1. Wash the pollack and cut it into 2~3 cm thick pieces. Mix with cooking wine, pepper and salt and marinate for a while.

2. Set aside the hot peppers, pickled peppers, green peppercorns, and bean paste

3. Chop the onion, ginger and garlic and set aside

4. Add a little soy sauce and half a bowl of water to boil

5. Pour in the pollack slices, bring to a boil, add salt, sugar, and vinegar

6. Cook over high heat then turn to low heat for 20 minutes until the soup is concentrated and add a little chicken powder.

Tips for stewing pollack:

1. When stewing fish, do not stir-fry, as the fish meat will break easily.

2. Add enough soup at one time, and do not add water at the end

3. As pollack has a tight texture, it should be cooked for a longer time, usually not less than half an hour.

4. The method of braised pollack is simple, but you must add more cooking wine to remove the fishy smell. The pot I use is an enamel pot. The feature of this pot is that you don’t need to add water to stew fish, so the taste is more original. If you stew fish in an ordinary wok at home, you only need to add a cup of hot water when preparing the fish ingredients. Don’t add hot water when stewing fish so that the taste is not fishy. If you add cold water, it will have a fishy smell.