Spring Fish: Making More for Children - Flavorful, Less Thorned, and Great with Rice
Spring is about to arrive, I need to make more fish for my children, with fewer thorns and more meat, fresh and fragrant, perfect for a meal. It's a staple in my family's diet.
Recently, my family has been enjoying this way of cooking fish - just putting it in a pot to simmer. It's full of flavor!
A few days ago, I cleaned out the fridge and found a piece of fish belly. It must have been too big when it was fresh, so I saved a piece. Frozen fish always tastes different from fresh fish, so I need to use heavier seasonings to enhance its flavor. This method works for both sea fish and freshwater fish.
With the weather getting warmer, if you're not feeling hungry, a plate of this fish belly will definitely stimulate your appetite and make you want to eat. It's full of meat and has few thorns, making it a good choice for children. This method also eliminates the risk of the fish breaking its skin when pan-fried. You don't have to worry about that at all – it will cook perfectly intact, and it will come out perfectly!
Used Ingredients:
Fish Belly, Green Onion, Ginger, Garlic, Rice Wine, Soy Sauce, Salt, Pepper, Chili Peppers, Sichuan Peppercorns, Sugar
Specific Instructions:
1. First, wash the fish belly and cut it into larger pieces. Then, marinate it with salt, rice wine, and pepper for about 10 minutes to remove the fishy smell and add flavor.
2. Heat a moderate amount of oil in a pot. Add (Pixian Doubanjiang - Pixian fermented broad bean paste) to cold oil and fry over low heat until it turns red. Then, add chopped green onions, ginger, and garlic along with Sichuan peppercorns and chili peppers to fragrant.
3. Add boiling water or broth, rice wine, soy sauce, and sugar. Bring to a boil over high heat, then reduce the heat and simmer for about 5 minutes, allowing the flavors to fully infuse.
4. Rinse the marinated fish belly with water and then add it to the pot. Bring to a boil, then reduce the heat and simmer for about 5 minutes. Don't cook the fish for too long, or it will become too salty and the fish meat will become too old.
Strain the remaining residue from the pot and pour the broth into a bowl. Sprinkle with chopped green onions for decoration. Dip the fish in the broth – it's fragrant and delicious!
Do you like today's sharing? I am Apple Small Chef, a mom of a child. Besides working every day, I also cook every day. If you like my sharing, please follow me, like, and save. If you have any suggestions, please leave a comment. I will learn and discuss with you. I will continue to update daily, delicious home-cooked meals, baking, banquet dishes, etc. If you don't know what to eat for breakfast, lunch, and dinner, come and see me!
