In the sea of cooking, fish stew is a beloved delicacy. The meat is tender, the soup is mellow, and the use of spices is the key to the flavor of the stew. In the cooking process of fish stew, the choice and use of spices are crucial. Not only do they remove the fishy smell of the fish, but they also add aroma and enhance the taste, giving every bite of the fish stew full of depth and depth.
From the common ginger and green onions, to the characteristic perilla seeds, ginger, and more, each spice has its own unique efficacy and taste, and they play an integral role in the cooking of fish stew. Next, we will introduce these spices commonly used in fish stew, and take you through the different flavors and textures they bring.
The first type: perilla seeds
Perilla seeds, also known as soybeans, have a very strong aroma that can add a unique aroma to the fish stew and make the fish more delicious and delicious. The aroma of shiso seeds is able to penetrate the fish and make the whole dish even more enticing. Perilla seeds also have a good fishy removal effect, which can neutralize the fishy smell of the fish and make the stewed fish more delicious. At the same time, the addition of perilla seeds can also enhance the umami of the fish and make the taste richer.
The second type: good ginger
Ginger has a unique aromatic smell, which can effectively remove the fishy smell in the fish, and at the same time, add a special aroma to the stewed fish, making the stewed fish more delicious and delicious. The aroma of ginger also enhances the freshness of the fish soup and makes the whole dish more enticing. At the same time, good ginger can also add a unique flavor layer to the stewed fish, making the texture and taste of the stewed fish more diverse.
The third: white pepper
White pepper has a unique spicy and aromatic flavor that gives the stewed fish a warm and deep flavor. When combined with the umami of the fish, it produces an irresistible flavor that makes the fish stew even more delicious. Fish meat tends to have a certain fishy smell during cooking, while white pepper has a good fishy removal effect. It neutralizes the fishy smell of the fish and makes the fish stew more delicious and tasty. At the same time, white pepper also enhances the umami of the fish, making it more prominent.
Fourth: cinnamon
Cinnamon bark has a rich aroma that can enter the flesh well and give it a mouth-watering aroma. Cinnamon also has a certain fishy removal effect, which can neutralize the fishy smell of the fish and make the stewed fish more delicious. It also enhances the umami of the fish and gives the stew a more mellow texture. At the same time, the use of cinnamon can also add a sense of depth to the fish stew. Its aroma and flavor blend with the flesh of the fish, making the fish stew more varied and engaging in texture and taste.
Fifth: Sichuan peppercorns
Sichuan peppercorns are known for their unique hemp flavor, which can add a spicy and fragrant taste to fish stews. Its aroma blends with the freshness of the fish, making the fish stew even more delicious. Secondly, the addition of Sichuan pepper makes the taste of the stewed fish more rich and diverse. The hemp flavor spreads out in the mouth, contrasting with the tender texture of the fish, adding layers to the stew and making people taste the stew even more.
In the culinary journey of fish stew, spices are not only the secret weapon to enhance the flavor and flavor, but also the key to giving the dish its soul. However, spice pairings are not fixed, and everyone's tastes and preferences are different. In the process of fish stew, we can adjust and innovate according to our own preferences and explore our own unique flavors. But to make a delicious fish stew, you need not only spices, but also time and heat. If you master the use of spices and the timing of the season, you will be sure to make a meal that suits you.