How to cook wild catfish?

Everyone knows catfish, right? It is a delicacy with delicious taste and rich nutrition. It is usually good for steaming or braising. But why does some people’s catfish taste very bad while others’ catfish taste very good? It’s mainly a matter of cooking method. Today I will recommend two ways to cook wild catfish. If you love fish, you might as well learn from them!

Braised Catfish

Flavor characteristics: This dish is bright red and oily, tastes salty and slightly sweet, the meat is fat but not greasy, and the fish is wrapped in starch sauce.

Main Ingredients: 1 fresh catfish (about 1500g)

Supplementary Materials

seasoning-

6 grams of refined salt, 30 grams of soy sauce, 4 grams of MSG, 15 grams of sugar, 5 grams of minced ginger, 5 grams of scallion, 3 grams of pepper, 15 grams of rice wine, 50 grams of wet starch, 1500 grams of cooked lard (about 100 grams consumed)

Processing process 1. Clean the catfish, chop it into 7 cm long and 3 cm wide pieces, blanch it in boiling water, remove the mucus and drain it.

2. Place the wok on high heat, add the cooked fin oil and heat it until it is 70% hot, then add the fish pieces and fry them, then drain the oil.

3. Place the wok on high heat, heat up 25 grams of oil, add minced ginger to the wok, fry the catfish slightly, add soy sauce and 500 grams of water and bring to a boil. Add rice wine, use low heat to cook until the fish is 70% cooked, add salt, MSG, and sugar, continue cooking until the fish is flavorful, then use high heat to heat. Thicken with wet starch, pour over cooked lard, sprinkle with scallion and pepper, and serve.

Northeastern recipe of catfish stewed with eggplant

A Northeastern stew with strong local flavor, it is not difficult to prepare.

Main ingredients: 1. 2 catfish, 1500g (tips for buying fish: the black ones are farmed, the light green ones with yellow belly are wild) Kill and clean.

2. 2000g purple eggplant (can be increased or decreased according to the number of people)

Accessories: 50g scallion, 50g garlic cloves (smashed), 30g shredded ginger, 10g pepper powder, 20g soy sauce, 10g cooking wine, 10g salt, 10g MSG, 15g sugar, 100g soybean oil

50g soybean paste (now you can buy Xu's soybean paste, you must use it, otherwise the taste will not be right)

Method: Heat the pan, add oil, add onion segments, garlic cloves (smashed), ginger shreds, stir-fry until fragrant, then add soy sauce, soybean paste, pepper powder, and sugar. After sautéing, add water, eggplant and catfish. (The amount of water should be enough to cover the eggplant.

Bring to a boil over high heat, then simmer over low heat for 40 minutes until the sauce thickens, add MSG, serve.