In the vast world of food, some ingredients are like misread verses, burdened with undue misunderstandings, and the most wronged of them is probably catfish. This water elf with less spiny meat and more delicious taste than crucian carp was snubbed by the market because of some gossip, only 6 yuan a catty, but still few people cared about it, it was a pity that this natural gift.
The truth behind the rumors
When it comes to catfish, the first word that comes to many people's minds may be "dirty". Admittedly, catfish are adaptable and can survive in a variety of water quality, including those that don't look too clean, but that doesn't mean they're really "dirty." In fact, the food chain in nature is intricate, and many animals eat more than we can imagine, but these do not affect their value as food. As we know, many farmed fish also consume organic fertilizers in moderation to promote growth, which does not diminish their qualifications as a table delicacy.
Nutritional value of pangasius
Prejudice aside, let's get acquainted with this "misunderstood aristocracy". Catfish has delicate flesh, rich in high-quality protein and beneficial fats, and its nutritional value is comparable to that of precious soft-shelled turtles, which is especially nourishing for the infirm and postpartum women. It is rich in omega-3 fatty acids and is beneficial for heart health. What's even more surprising is that catfish also has a certain lactation-inducing effect, which is the preferred ingredient for new mothers to recover their strength and nourish their bodies.
Eggplant roasted catfish
Now that you know the many benefits of pangasius, why not cook it yourself and test its charm with a home-cooked delicacy? Next, let me take you with you to cook an unforgettable [eggplant catfish] with the most common eggplant and this underrated fish treasure.
Preparation:
The main character appears: one fresh catfish and two eggplants.
Supporting lineup: green onions, ginger, garlic, coriander to add aroma, a few slices of pork belly to enhance the flavor, then some cooking wine to remove the smell, salt, pepper and vinegar to reconcile the flavor, and finally don't forget the sesame oil to lock in all the goodness.
Brief description of the steps:
Eggplant treatment: Wash and peel the eggplant and tear it into strips by hand, so that it can absorb the soup more fully.
Ingredients: Cut green onions, shred ginger, chopped coriander, and cut pork belly into thin slices for later use.
Fish treatment: clean the catfish and cut it into pieces, blanch it in boiling water to remove the fish, and remove the surface mucus after cooling in cold water.
Start cooking: Stir-fry the eggplant strips with a little oil until soft, then remove and set aside; Add oil to the pot, add the pork belly and stir-fry the fat, then add the green onion and ginger and stir-fry until fragrant, pour in an appropriate amount of water, add the processed fish pieces and eggplant sticks, sprinkle salt and cooking wine, and simmer over low heat for 20 minutes.
Seasoning finish: When the time is up, add vinegar and pepper to taste, and finally drizzle sesame oil, sprinkle with coriander, and a pot of eggplant catfish with full color and flavor can be out of the pot!
Epilogue:
In this fast-paced era, occasionally slowing down and making a home-cooked meal with your own hands can not only satisfy your taste buds, but also heal your soul. Catfish, the most misunderstood fish, is actually a cost-effective food choice. I hope today's sharing can give you a new understanding of it. The next time you come across it at the market, take it home and cook it with love, and you'll find that the delicious food is all around you.