When I was a child, I often heard a saying at the dinner table: eat more fish and become smarter. When I was a child, I often listened to it but never understood, and then I grew up and understood the value of fish, especially marine fish, the nutritional value of marine fish has always been recognized, containing high-quality unsaturated fatty acids, as well as rich DHA and trace elements.
The fish recommended to you today is the golden pomfret, which is a small fish with tender flesh and rich in protein, vitamins and minerals, etc. Golden pomfret has a bright red flesh and a delicate taste, which is suitable for various cooking methods, such as grilling, pan-frying, boiling, deep-frying, etc.
In the market, the price of golden pomfret is relatively affordable and easy to buy. In addition, this fish is a renewable resource in many places, so the sustainability is also quite high.
Personally, I have a very high opinion of Golden Pomfret. I especially like the grilled golden pomfret with some lemon and coriander, which is delicious. I will share with you 6 delicious ways to do it, you may wish to try it.
1. Braised golden pomfret
Ingredients: 1 well-proportioned golden pomfret, green onion, ginger and garlic, coriander, dried chili, millet spicy, cooking wine, thirteen spices, light soy sauce, dark soy sauce, oyster sauce, sugar, salt
Method:
1. After washing the golden pomfret, change the flower knife, add green onion and ginger, cooking wine, salt, thirteen spices, wipe evenly and marinate for 10 minutes, and then wipe off the water (this is very important, emphasis added)
2. Pour oil into the pot and put the golden pomfret (this step is the explosion site without drying the water) and fry until golden brown on both sides, it must be a non-stick pan is better, it is not easy to break, and one side should stay for a period of time and then change to the other side to fry
3. Add green onions, ginger, garlic and dried chili peppers and stir-fry until fragrant, add 2 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce, 2 tablespoons of oyster sauce, 1 tablespoon of sugar (you can add one spoonful each for lighter flavors)
4. Add a bowl of water, bring to a boil, turn to low heat and cover for 15 minutes (you can pour the soup on top during the process, or you can change the side to continue)
5. Reduce the juice over high heat, add coriander, millet spicy, and the remaining green onions, and those who don't like to eat coriander and chili peppers can not be added. It will be more delicious to add a little vinegar to the edges before cooking, but you can also leave it without adding if you don't like it.
2. Salt fried golden pomfret
Sisters who like to eat fish and are afraid of fishy and spiny fish, must try this golden pomfret!! I was lucky enough to eat it once at a friend's house, and I fell in love with it! It is recommended to eat fragrant pan-fried and steamed, which can retain the umami of the meat and the taste is relatively tender!
Ingredients: Golden pomfret, salt, pepper powder, five-spice powder cumin grains
Method:
1. Cut a few knives on the fish, sprinkle salt on both sides, don't be too little, the golden pomfret is thick, and it will be marinated for more than half an hour.
2. You don't need green onions, turmeric, garlic and yellow wine, and the frying itself will be fishy. Pat a thin layer of flour on both sides before serving.
3. Heat the non-stick pan and it must be hot, so that the fish skin is crispy and fragrant, and the fish meat is fresh and tender. Pour in a little oil, add the fish, and turn the heat to low when the skin is slightly set.
4. Cover the pot to speed up the ripening of the fish. Turn it over after a golden crispy shell, and those who like the spice fragrance can sprinkle pepper powder, cumin grains, etc.
5. Wait for the second side to be golden, turn on the high heat, and fry both sides a little more. This is done in order to force out the oil that was sucked in by the fried fish just now. Absorb the remaining oil on the blotting paper, and fry the golden pomfret with salt that is crispy on the outside and tender on the inside.
3. Braised pork belly with dried golden pomfret
Ingredients: Golden pomfret, pork belly, shredded ginger, garlic, shredded red pepper, soy sauce, oyster sauce, sugar
Method:
1. Soak the dried golden pomfret for five minutes and then wash it, cut the pork belly or sand meat (be sure to bring some fat meat) into thin slices for later use, crushed garlic cloves, ginger shreds, green onions, and red pepper shreds.
2. After the pot is hot, put oil and fry the dried golden pomfret until golden brown and take it out, then put the meat in and fry the oil to turn brown, put a little salt halfway to flavor the meat, and then put the ginger and garlic into it and fry until fragrant.
3. Put the dried golden pomfret and red pepper shreds together and fry evenly, then put a little water and soy sauce, oyster sauce and sugar to taste, simmer for 2 minutes on high heat, add green onion and stir-fry until the juice is reduced. (Garlic sprouts are more delicious than green onions, I forgot to buy them today)
4. Steamed pomfret
Golden pomfret, tender meat and less spines, rich in nutrition, low fat and high protein, suitable for all ages, simple to make.
Ingredients: Golden pomfret, green onion, ginger, steamed fish soy sauce
Method:
1. Green onion and ginger water production: shred green onion and ginger and add a bowl of water. Soak the golden pomfret in shredded water with green onion and ginger for 10 minutes.
2. Wash the golden pomfret and cut the flower knife, put some green onion ginger shreds in the fish belly, spread the green onion ginger slices on the plate, put the golden pomfret on it, and put a few more ginger slices on the fish.
3. Steam the water on high heat for 8~10 minutes (control the time according to the size of the fish), and let it simmer for one minute.
4. After steaming the fish, take out the ginger slices and pour out the water on the plate, put the green onion and ginger shreds, pour the steamed fish soy sauce, heat the oil in the pot, and pour the oil on the green onion and ginger shreds. Remember to "2 don't put it" in steamed fish, don't put salt and cooking wine, because the taste of cooking wine is too heavy, which will cover the umami of the fish itself, and adding salt will make the fiber of the fish meat rough, so that the fish meat is not fresh.
5. Steamed golden pomfret with tempeh
Ingredients: Golden pomfret, green onion, ginger slices, soy sauce
Method:
1. Wash the golden pomfret, cut a few knives on both sides, stuff the ginger shreds into the seams, stuff the fish belly into the green onion ginger slices, pour in the cooking wine and pepper and marinate for 20 minutes
2. Put the green onion and ginger slices at the bottom of the plate, put the marinated fish on the table, pour the steamed fish soy sauce and large black bean sauce, and put it in the steamer to steam for 15 minutes
3. After steaming, sprinkle with chopped green onions, pour boiling hot oil (this step is very important, the fragrance will explode at once), and eat! Fresh golden pomfret is delicious to do, this steaming method can best reflect the original taste of the fish, fresh eyebrows are not worth it!
6. Dry-roasted golden pomfret
Ingredients: golden pomfret, soy sauce, cooking wine, diced meat, diced carrots, chopped fungus, light soy sauce, coriander
Method:
1. First wash the fish to control the moisture, change the knife, cut the reverse side of the pomfret into a diamond shape (oblique knife cutting) to taste it, pour an appropriate amount of soy sauce and cooking wine (a little to remove the fishy smell), marinate for 10 minutes,
2. Put it in seven minutes of hot oil and fry it on the front and back, put it on a plate and set aside, put the oil in the pot and fry the green onion and ginger slices in the pot for a few times, then put in diced meat, diced carrots, chopped fungus, pour in light soy sauce and cooking wine and stir-fry, then put in garlic slices and fry a few times, and then put oil to continue to fry.
3. Fry almost, add chicken broth, put some rock sugar, put the fish into the pot and simmer, and finally the juice is ready on high heat, especially delicious! It's better to eat spicy peppers with some chili peppers, because I have a baby at home who can't eat spicy ones? Garnish with a dash of coriander at the end.
Committed to using the simplest ingredients, to share the most delicious dishes for you, the above shared 6 kinds of golden pomfret practice, everyone has learned, learn to try to make it at home,! Welcome to like, follow, retweet and favorite, thank you for your support! We'll see you next time.