The fish that should be eaten most in winter are not grass carp and crucian carp, but these 4 kinds, which are high in nutrition and less spiny and cheap
Winter is the season to eat fish, and fish will store some nutrients in advance in order to survive the winter, so the fish in winter are the fattest, the meat is tender, nutritious, and delicious. Many people eat grass carp and crucian carp, but it is not recommended because these two kinds of fish have too many spines and have a relatively fishy smell.
Today I recommend to you a few kinds of fish suitable for winter, which are high in nutrition, tender meat and less spines, and the price is not expensive, and they are loved by all ages.
1. Hairtail - sweet and sour hairtail
Prepare hairtail, ginger, chives, cooking wine, light soy sauce, rice vinegar, sugar, tomato paste, starch, salt, and cooking oil.
1. Remove the head and tail of the fish, cut the belly and take out the internal organs, tear off the black membrane in the stomach, wash it and cut it into small pieces, add green onions, ginger shreds, cooking wine, light soy sauce, salt, mix evenly with your hands, and marinate for half an hour.
2. Add an appropriate amount of cooking wine, light soy sauce, rice vinegar, sugar, tomato sauce and water to the bowl, stir well with chopsticks and set aside. Pour oil into a pot and heat it, drain the marinated hairtail pieces, coat them with a thin layer of starch, put them in the pot and fry them over low heat for a while, fry them until the color is golden on both sides, and set them aside.
3. Leave the bottom oil in the pot, add green onion and ginger and stir-fry until fragrant, pour in the adjusted sweet and sour sauce and stir evenly, pour in the fried hairtail after boiling, simmer for 20 minutes, and sprinkle chopped green onions after the soup is thick, and then you can get out of the pot.
2. Sea bass - steamed sea bass
Prepare sea bass, light soy sauce, cooking wine, green onion, ginger, salt, and cooking oil.
1. Remove the scales, gills and internal organs of the sea bass, tear off the black membrane in the stomach, wash it and make a flower knife on the surface, evenly smear salt and cooking wine, cut some green onions and ginger slices into the belly of the fish, and marinate for half an hour.
2. Spread ginger slices on the plate, put the pickled sea bass, add water to the steamer and boil, put the sea bass and steam for 10 minutes, take out the sea bass and pour out the juice on the plate, throw away the green onion and ginger, and re-cut some shredded green onion and ginger and put it on the fish.
3. Pour an appropriate amount of oil into the pot and heat it, pour it on the green onion and ginger to bring out the fragrance, pour in an appropriate amount of light soy sauce, and the simple and delicious steamed sea bass is ready.
3. Pangasius - tomato fillet
Prepare pangasius fillet, ginger, garlic cloves, chives, white pepper, salt, tomatoes, cooking wine, starch, oyster sauce, light soy sauce, tomato paste, cooked white sesame seeds, and cooking oil.
1. Wash the basa fish fillet, cut it into thin fish fillets, put it in a bowl and add salt, cooking wine, light soy sauce, white pepper, starch, cooking oil, mix evenly with your hands, and marinate for half an hour. Wash and peel the tomatoes and cut them into small pieces.
2. Peel and mince the garlic cloves, and shred the ginger. Heat the pot with oil, add minced garlic and ginger and stir-fry until fragrant, pour in the tomato pieces and stir-fry over low heat for a while, stir-fry the tomato juice, add a spoonful of tomato sauce to make the soup more rich, pour in an appropriate amount of boiling water and boil.
3. Add an appropriate amount of salt, light soy sauce, oyster sauce and white pepper to taste, put in the marinated fish fillets after boiling, cook until white, sprinkle with chopped green onions and cooked white sesame seeds, then turn off the heat and remove from the pot.
Fourth, treasure fish - braised treasure fish
Prepare turbot, green onion, ginger, star anise, teriyaki soy sauce, cooking wine, dried chili, salt, and cooking oil.
1. Clean the treasure fish, take out the internal organs in the stomach, cut off the fins, cut a few knives on the surface after washing, and marinate with cooking wine and salt for half an hour. Heat oil, add the marinated turbot and fry over low heat until golden brown on both sides.
2. Add green onions, ginger slices, star anise, and dried chili peppers to stir-fry until fragrant, pour in cooking wine, light soy sauce, and dark soy sauce to color, pour in an appropriate amount of boiling water and not too much treasure fish, simmer for 10 minutes on high heat, then turn over and continue to simmer for 10 minutes, and finally reduce the juice on high heat, sprinkle with chopped green onions.
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