The seafood from Nan'ao Island sent by the child, the small squid with horizontal banded seabream and the cream, as well as the blue pigtooth fish and the beautiful fish rice made by raising Balang fish, are all delicious and have their own characteristics.
Transverse banded seabream /Hapaloyenys mucronatus (Eydoux et Souleyet). There are many common names, Hong Kong has a call to hit the iron, in addition to the iron woman, sixteen pieces are also commonly used. The meat is elastic and slippery, all live meat, oily and sweet, no small spines, very good fish. The disadvantage is that most of the individuals are small, and there are many fish scales and it is difficult to clean up.
One is steamed with oil and salt, the taste is oily and smooth, a few good, the taste is not sweet enough, because the ice has passed, it should be steamed with steamed fish sauce with its own fresh sweetness. The other two next ones, using the Fujian soy sauce boiling method, feel that it is a very suitable approach. The texture and taste are good, and the soy sauce water brings out the sweet aroma of the fish.
Live frozen squid full of cream, pigment cells are still obvious. It was very fresh, but the snow had been hidden, so I decided to bake it in oil to add flavor to the snow. The squid is stripped of its transparent backbone, sautéed with lard, garlic and dried shallots, and baked over low heat until cooked through, seasoned with only a little salt and turned over the noodles once in the middle.
I looked at my phone, the baking time was a little longer, and the squid's paste ran out. The little squid is fresh and full, the taste and taste are very good, the world is delicious, one bite at a time, no need to spit out the dregs, really happy.
It is a good idea to raise balang fat and plump paste, and make fish rice. The blue pig tooth fish called Yingge by the Chaoshan people is also a good material for fish rice. Lazy, they steamed together and ate cold. Coarse salt marinated for two hours (root fish size, coarse salt fine salt, time is different), wash off the salt, steam for 10 minutes, cool and sealed in the refrigerator for three hours, when eating can be dipped in Puning bean paste, etc., I used the original steamed fish juice to make a dipping dish, more suitable for the mouth.
Choerodon azurio (D. S. Jordan et Snyder, 1901), genus of pigtooth fish in the family Bulbophyllaceae, common names: Thrush (Hong Kong), Parrotfish, Yingge (Chaoshan). It is a rocky reef fish (coral reef), which is common in the South China Sea, usually with half a pound to two pounds. Its flesh is thick without small spines, the color is snow white, the taste is firm and smooth, the skin is thick and elastic, the skin and meat contain fish oil, the entrance is oily, and the fish taste is a little lighter. Among them, the skin of the fish head is thick and the taste is very good. Suitable for steaming, frying, frying, boiling, stewing and other methods.
Although this fish is well prepared in various ways, it has been iced for a few days, and it is still suitable for cooking juice or fish rice. Just seeing @ Pu Yu Hun Jin 129 with a semi-decoction method, I feel that it is the best correspondence for the fresh state of this fish. But I didn't have to repeat it, so I tried fish rice. The taste description is described in the upper paragraph, but the problem is that the scales of the fish are thick, I used coarse salt, two hours is not enough to taste, should be marinated for a longer time.
Blue roundhorn, Decapterus maruadsi ((Temmincket ScNe9e1, 1844), common name: Balang fish, pond fish. It is a warm water pelagic fish and an extremely important economic fish in the South China Sea. Its catch is large, it is very easy to rot and deteriorate, so it has become one of the main materials for making fish rice in the Chaoshan and southern Fujian regions.
Fish rice made from wild Balang fish, although cheap, but the taste is a bit rough and dry, very salty, in fact, it is not easy for outsiders to accept. In recent years, it has begun to be cultivated in batches, and under artificial breeding conditions, the fish out of the pen are rich in fat content and have a very wonderful taste and taste. Of course, the price is also quite high. The high content of fish oil has an advantage, under ordinary refrigeration conditions, it is put for a long time, and the flavor will not be reduced much.
This Balang fish is coarsely salted for 2 hours, the saltiness is just right, the taste is soft and sticky, the taste is fresh and thick, the meat is thick, and it takes a few bites to eat one, and the real taste is the real "fish rice" taste.