Eat Fish, Strong Fishy Smell! Learn 5 Clever Tricks to Make Fish Meat Tender and Flavorful
Spring has arrived, and everything is reviving, many people are starting to plan their 2020 weight loss endeavors. When it comes to dieting and protein supplementation, fish meat is a quite good choice because it has high protein content but low fat content.
In China, freshwater fish are our primary edible fish species, but freshwater fish have a very significant problem, which is a particularly strong fishy odor. Today, let's take sour cabbage fish as an example to introduce my personal summary of fish meat de-fishy tricks, hoping everyone will like it.
Sour Cabbage Fish
Ingredients:
Grass Carp (one), Sour Cabbage 250g, Sichuan Peppercorns, Dried Chilies, Eggs, Green Onion, Salt, Vinegar, Beer
Steps:
1. Cut the grass carp into pieces of moderate thickness, separating the fish meat and fish bones. (I asked the aunt at the market to do this).
2. Take one egg, separate the egg yolk and egg white for later use.
3. Marinate the fish meat with/, egg white, starch, and white pepper for 15 minutes. Marinate the fish bones with, white pepper for 10 minutes.
4. Cut the sour cabbage into segments and prepare it. (Since I bought ready-made sour cabbage, you can use it.)
5. Cut green onion, ginger, Sichuan peppercorns, garlic, and dried chilies into pieces and prepare them.
6. Heat oil in a pot, sauté the sour cabbage until it dries out, and then remove it to set off a fragrance.
7. Pour a suitable amount of oil into the pot, then add ginger, garlic, and Sichuan peppercorns and stir-fry briefly. Then add the marinated fish bones and stir-fry until the fish bones are slightly yellow, add a little cold water (high-quality broth is even better) and add a little vinegar and salt to taste.
8. When the water boils, remove the fish bones and sour cabbage and put them in a large bowl. Then add the marinated fish meat and boil for 3 minutes until the fish meat changes color and curls up, immediately remove it. If you cook it for too long, the fish meat will become old.
9. Pour the fish meat and broth into the bowl with fish bones and sour cabbage. After plating, sprinkle with green onion, Sichuan peppercorns, dried chilies, and chili powder.
10. Finally, heat oil in a pot until it is boiling hot, then pour the hot oil onto the bowl with the just-plated dish. A bowl of sour and spicy fragrant sour cabbage fish is complete. Every time my friends eat it, they finish it all, including the soup.
Little Tips
Today we introduce five ways to reduce the fishy smell of grass carp
- When selecting grass carp, you must choose the one that is large and has thick meat. This meat quality is more tender.
- After killing the fish, you must remove the black membrane inside the fish's belly, the gills, and the hyoid bone. Removing these parts is also important for removing the fishy smell.
- When marinating, you can add/, green onion, and ginger, which can help make the fish meat more tender and also remove the fishy smell. This is a traditional method.
- Soak the fish in warm tea water for 5 to 8 minutes, and add a little light tea to the tea water. Soaking the fish in light tea water can naturally eliminate the fishy smell.
- Consider soaking in diluted salt water for about an hour, which can also remove a certain amount of fishy smell
