What fish is suitable for braised

There are many varieties of fish suitable for braising. Many freshwater fish are very suitable for braising. Braising can make the quality, taste and nutrition of the meat better. Generally speaking, marine fish are not particularly suitable for braising, but more suitable for steaming. Therefore, braising is better for freshwater fish such as grass carp and crucian carp, because they have a strong fishy smell, which can be removed after braising.

What fish is suitable for braised

Any fish can be braised. It is more cost-effective to braise grass carp, small yellow croaker, carp and other cheap fish because the meat of these fish is rough and has a strong fishy smell. River fish, such as grass carp, carp and croaker, are best coated with batter when braising. Note: Sea fish is not suitable for braising but is better suited for steaming!

Preparation of ingredients for braised fish Main ingredients: one carp for braised fish (one pound, remove the gills, scales, belly and clean) Side ingredients: about half a tael of cooked chicken (cut into thin slices) half a tael of fresh mushrooms (sliced) half a tael of bamboo shoots (slice into thin slices and cook in boiling water for about five minutes) Seasoning: half a tael of green onion, cut into sections. A small piece of old ginger, sliced. Two cloves of garlic, sliced. Two tablespoons of soy sauce. Mix one tablespoon of starch with water to make a sauce. A tablespoon of cooking wine. A spoonful of sesame oil. Appropriate amount of salt and chicken essence.

Cooking method: 1. After removing the tendons of the prepared fish, make five or six cuts on both sides of the fish body at equal distances. Apply salt and cooking wine and marinate for more than half an hour. 2. Heat oil in a pan until 70% hot, add fish and fry until light yellow, remove from pan and set aside. 3. Leave about 100 grams of oil in the pot, heat it to 40% hot, then turn to low heat and add ginger slices, garlic slices, and onion segments and stir-fry until fragrant. 4. Add the chicken slices, bamboo shoots slices and mushroom slices and stir-fry over medium heat for half a minute. 5. Add about one pound of soup or water, add fish, soy sauce and salt and cook for about three minutes. Turn over and cook for another three minutes. 6. Take out the fish and place it on a plate for later use. 7. Thicken the soup in the pot and pour it into the fish plate.

There is a secret to frying fish: heat the pan with less oil, keep the heat low and stir lightly. Fish is a difficult ingredient to control in cooking, and the heat is the key to success or failure. Many people fry fish or the skin either breaks or sticks to the pan. If you deep-fry fish, you need more oil and the fish should be hot enough to make it crispy and dry. To fry fish, the pan must be hot, with less oil and warm heat. Once the fish is in the pan, do not move it as much as possible. This is the secret and the only way to fry fish. If you are afraid that it is not cooked through and keep turning it over, you will end up making things worse and the fish will be torn into pieces and unrecognizable. Before doing this, you must wait until the pan is hot before adding oil. The fish must also be wiped dry before putting it into the pan. Fry lightly over low heat. Don't rush to push or turn it over. If you are not using a frying pan, just tilt the pan occasionally to allow the heat to be evenly distributed and control the heat so that it is not too strong. Wait for about ten minutes until the skin is set and then turn it over. At this point the meat is cooked but the juice in the middle is still retained. If the spatula feels firm when it touches it, it is overcooked. In fact, some people cut cuts on the fish body in advance for fear that it will not be cooked, but this is not a smart method. Once the fish is cut, the juice will easily flow out. The fish should not be too big when fried.

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