Knife fish is a common ingredient, and the chef's knife fish tastes delicious and fishy. And the knife fish we make at home often have a fishy smell and even a hint of bitterness, which is actually caused by incorrect practices.
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Today I will teach you to make a steam powder skin fresh knife fish with two simple ingredients. As long as I do it my way, this dish not only does not have the fishy smell of knife fish, but also allows you to taste the soft and delicious taste that you have never experienced before.
Ingredients to prepare:
1 fresh knife fish, 1 packet of Vietnamese spring roll skin
Prepare the seasoning:
Salt, cooking wine, peppercorns, shallots, ginger, steamed fish soy sauce, coriander, celery, carrots, onions, rock sugar
Preparation steps:
A pack of knifefish
To make this dish, you must first prepare a knife fish that is fresh enough.
When buying knife fish, teach everyone a trick: see if the knife fish's eyes are transparent, if it is very transparent, it means that the fish is fresh. The elasticity of the pressed fish is fresh knife fish, and the non-elastic is not fresh.
After picking the knifefish, we rinsed it with water and then used the knife to cut the knifefish into strips. After taking a knife and carefully scraping the scales on both sides of the knife fish, the reason why the knife fish that is usually made has a fishy smell is because of the taste of these fish scales, and after scraping it clean, rinse it again.
After scraping the scales, use the tip of the kitchen knife to separate the fish flesh from the fish bones under the fins.
When you get off the knife, don't worry about cutting your hand, cut it and turn the fish on the cutting board.
At this time, you will see a black film on it, and use a knife to scrape off this black film so that you can remove the bitter taste of the fish.
2. Marinate knifefish
After scraping the black film, use a knife to cut the knife fish into short and even strips, and then put the knife fish strips into the basin. Prepare 10 grams of green onion and ginger, cut the green onion into slices of ginger and put them in a pot. Then sprinkle 3 grams of cooking wine and 2 grams of salt in the basin.
To make the taste refreshing, you can also add 2 grams of peppercorns to the pot, and when the seasoning is set, we stir evenly so that both sides of the knife fish are covered with spices. Then marinate the knife fish in the pot for 5 minutes to taste, and we use chopsticks to take out the knife fish meat piece by piece and put it on the plate for later.
3. Steaming on the pot
Open the vietnamese spring roll skins you bought, prepare a basin and pour cold water into the basin and soak the spring roll skins in the water. After a while, the spring roll skin was soaked, and we took out the soaked spring roll skin and laid it flat on the cutting board.
Place the cut knife fish in the center of the spring roll skin, and add a piece of coriander leaf on top to garnish it. Then the spring roll skin is folded, and it is folded in half one at a time to make the spring roll look.
Next, wrap the rest of the knife fish like this and put it on a plate and put it in the steaming drawer.
Put the right amount of water in the steamer and turn on the heat, placing the steaming drawer on the steamer and waiting for the time to start. After about 15 minutes, the knife fish in the steamer is steamed, and the knife fish can already emit a burst of aroma. But it's not enough to eat it now, we still need to prepare some dipping sauce.
4. Make a dipping sauce
Prepare 20 grams of parsley, 100 grams of celery, 200 grams of carrots and 200 grams of onion, wash and chop.
Add a small amount of water to the pot and bring the water to a boil on high heat, then we put the cut vegetables into the pot and simmer for 10 minutes, the aroma of the dish melts into the water.
Add 100 grams of steamed fish soy sauce to the pot and simmer slowly over low heat. The aroma of the dish blends perfectly with the richness of the steamed fish soy sauce, and about 30 grams of rock sugar is added to the boiling process to make the dipping sauce fresh and sweet. After about 10 minutes, we can turn off the heat and pour the boiled dipping sauce into the bowl.
The steamed knife fish was brought up, and we put a piece of it in the dipping sauce and dipped it in our mouths to taste. The natural tenderness of the knife fish and the sweet taste of the dipping sauce swirl in your mouth, immersing you in this endless delicacy.
Are you drooling when you see this? It's better to take action and try to make a steam powder skin fresh knife fish at home.
Summary:
1. When choosing knife fish, choose the kind of eye transparent flesh elasticity, this knife fish is fresher to eat and taste better.
2. The reason why knife fish has a fishy taste and bitter taste is caused by the scales above and the black membrane in the stomach. When cleaning up the knife fish, scrape it carefully with a knife and rinse it without this taste.
3. To make the dipping sauce, it takes two boils, the first time to integrate the fragrance of the dish into the water. The second time is to boil out the taste of rock sugar tempeh oil. The taste of the dipping sauce thus boiled is authentic and enhances the taste of the whole dish.