On Dongshan Island, there is a farmed marine fish, which is 10 times more expensive than the wild sea. Such an expensive fish is still loved by many people, because it is rich in fat, rich in fat and fragrant, fatty in meat, and especially tender and delicious. This marine fish is the Balang fish!
The cost of farming the barang fish is high because it is extremely difficult to raise, with a survival rate of less than 1 in 10. However, because the farmed pangfish are extremely fat, which is beyond the reach of wild panangfish, it is so expensive.
The harvest of wild barang fish is very high, and people believe that wild barang fish have "rough skin and meat", so the price is very cheap, mostly four or five yuan a catty.
Wild barang fish are cheaper than farming. Don't miss it when you meet it at the wet market. Although it is not as delicious as farmed, it is also rich in amino acids and is delicious and nutritious.
Rich in high-quality protein, unsaturated fatty acids, vitamins and minerals, and other nutrients, it is beneficial for growth and development, tissue repair and immune function.
Farmed Balang fish, because of its rich fat, is recommended for salt baking:
1. In the practice of salt baking, the balang fish does not need to be entrailed or scaled, but only needs to clean the surface and dry the water on the surface.
2. Prepare a casserole, add some coarse salt, turn on low heat and stir-fry for a while, then put in the balang fish, and then cover the coarse salt on the fish.
3. Turn on low heat and bake for about 8 minutes, pour rice wine on the lid of the pot halfway, and wait for 8 minutes to turn off the heat and remove from the pot. The prepared balang fish can be eaten by peeling off the skin.
The method of salt baking is very simple, you don't need any other seasonings, and you can eat the original flavor of the fish, and it is delicious, and it will not taste fishy.
Wild Balang fish, because the meat is firm and the taste is relatively chewy, it is recommended to steam it:
1. If steaming, you need to clean the balang fish and remove the scales, internal organs and gills. Then rinse it off and you're good to go. Place the fish on a plate, sprinkle some preserved cabbage, then drizzle with cooking wine and soy sauce, and sprinkle with a pinch of salt and sugar.
3. Boil water in a pot, steam the fish in a pot, bring to a boil over high heat, turn to medium-low heat and steam for about 10 minutes.
4. After steaming, sprinkle some chopped green onions, drizzle with hot oil, and you can get out of the pot. Steamed Balang fish, the fish is tender and delicious, and it is a dish that goes well with rice.
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