How to make fish fillet delicious and simple

People usually like to eat fish, and there are many ways to eat fish, such as filleting fish, frying it, or boiling it. If you want to make fish fillets simple and delicious, you must first buy the right fish, with as much fish meat as possible and as few fish bones as possible, so that it is easier to fillet. Another issue is the marinating. A well-marinated fish will taste good. Let's learn about it below.

How to make fish fillet delicious and simple

1. In fact, if you want to make fish fillets that are not broken, tender, smooth and elastic, you must use fresh fish, preferably fish slaughtered on the same day. Try not to use frozen fish as it breaks easily.

2. Furthermore, if you want to eat large fish fillets, the right choice of fish species is also very important. Fish that are too small and too thin will not work because you won’t be able to get any meat out of them. The best is the black fish, which has thick and firm meat and few bones. The fillets made from this kind of fish are excellent, commonly known as having a high meat yield.

3. As long as the fish fillets are fresh, it will be much easier to cook. Mix egg white and starch, fry them in oil, and when they are 90% cooked, take them out and add other ingredients and stir-fry quickly.

Remember, try not to use a spatula to fiddle with the fish fillets back and forth when frying, otherwise they will rot. You must push or spatulate it lightly a few times. Fish fillets are generally best eaten by stir-frying or hot pot. The nutrients will not be destroyed too much and the taste is particularly good. Therefore, don't handle fresh fish fillets with heavy oil and sauce, otherwise it will be a bit of a waste.

Three tips

Fillet fish:

When slicing fish, the fish meat should not be too thin, and of course not too thick either, it must be just right; the most appropriate thickness of fish slices is 2 mm. Many friends are afraid that the fish slices will break, so they cut the fish slices very thickly. In fact, this is wrong. Fish slices that are too thick will not only have a bad taste, but will also break easily.

Add a little egg white when cooking fish:

Many friends may think that their knife skills are pretty good and the thickness is moderate, so why is it still overcooked? In fact, it is because you did not put egg white when you were paste the fish. You must put the egg white first, then add starch, and then mix them evenly. Doing this will not only make the fish fillets smoother and more tender, but the toughness of the egg white will also keep the fish fillets intact and not prone to breaking.

Heat:

When blanching fish fillets, the heat must not be too high. As the saying goes, "boil tofu a thousand times and fish ten thousand times", many friends think that fish fillets must be blanched over high heat so that the fish fillets can be shaped as quickly as possible and not easily broken. Actually, it is not. The trick to blanching fish fillets is to wait for the soup to boil, then turn off the heat directly, then put the fish fillets into the pot, simmer for a while and then turn on the heat again. This way, when the pot boils again, the fish fillets can be taken out of the pot.

After using the above 3 tips, the fish fillets are not only firm in texture, but also very elastic when eaten, and have a smooth surface. The most important thing is that the shape of the fish fillet is maintained very well and the taste is even more delicious.