Fish stew is a delicious home-cooked dish, but it is not easy to make the fish tender and the soup delicious and not fishy. In addition to using fresh fish and the right cooking method, adding the right amount of spices is also key. In this article, we'll give you a closer look at five common and effective spices: perilla seeds, white pepper, kaempfera, ginger, and angelica. Only 1 gram of each spice is needed to achieve a satisfying result in the fish stew.
1. Perilla seeds
Perilla seeds are a common spice that can remove strange smells from fish because of its special fragrance and rich volatile oil composition. The uses of perilla seeds in fish stew are as follows:
1. Deodorization: The volatile oil components of perilla seeds can neutralize the fishy odor molecules in the fish, making the fish more fresh.
2. Flavor: The aroma of perilla seeds can enhance the overall flavor of the fish and make the stewed fish full of aroma.
3. Remove fishy smell: Some ingredients in perilla seeds can effectively remove fishy smell, making the fish more delicious.
When stewing fish, only 1 gram of perilla seeds is added, which will not mask the flavor of the fish itself and greatly enhance the overall flavor of the dish.
2. White pepper
White pepper is a common condiment that is widely used in a variety of dishes. Its unique spicy taste not only enhances the flavor, but also enhances the depth of the dish. White pepper is used in fish stew as follows:
1. Add flavor and remove differences: White pepper has a special aroma, which can not only add a special layer of aroma to the ingredients, but also neutralize the fishy smell of the fish, making the dish more delicious.
2. Elevate the layer: The aroma of white pepper adds depth to the dish and makes every bite full of surprises.
When stewing fish, adding 1 gram of white pepper can effectively enhance the aroma and taste of the fish, making the whole dish richer and more delicious.
3. Yamanay
Kaempfera is a spice with a special aroma that can well mask the strange smell of fish and add a unique aroma to the dish. The uses of kaempfera in fish stew are as follows:
1. Remove the smell of the fish: The aroma of the kaempfera can neutralize the odor in the fish, and at the same time, it can also add aroma and make the fish fresher.
2. Add layer: Kaempfera can make the dish more layered and enhance the overall taste.
When stewing fish, adding 1 gram of kaempfera not only neutralizes the strange flavor in the fish, but also adds layers to the dish and makes the stew more delicious.
Fourth, good ginger
Ginger is a common condiment because of its unique aroma and rich volatile oil components, which can effectively remove the fishy smell of fish and enhance the aroma of meat. The uses of ginger in fish stew are as follows:
1. Odor removal: Some ingredients in ginger can neutralize the fishy smell in the fish, making the fish more fragrant and delicious.
2. Set the flavor of the ingredients: The taste of ginger can set the flavor of the dish, making the taste of the stewed fish more stable and long-lasting.
When stewing fish, only 1 gram of ginger is added, which can not only remove the odor, but also enhance the aroma of the ingredients, making the dish more fragrant and delicious, and mouth-watering.
5. Angelica dahurica
Angelica angelica is a common Chinese herb and a commonly used spice when stewing fish. Its unique aroma and abundant volatile oil composition can effectively remove the fishy smell of fish and add a unique aroma to dishes. Angelica dahurica is used in fish stew as follows:
1. Remove the smell and add fragrance: The fragrance of Angelica angelica can alleviate the odor in the fish and make the fish more fresh.
2. Alleviate odors: Some ingredients in Angelica angelica can relieve the strange smell in the ingredients and make the prepared fish more fragrant.
When stewing fish, add 1 gram of angelica dahurica, which can not only remove the fishy smell, but also add a special aroma to the dish, making the stewed fish more delicious.
Fish stew is a dish that requires skill, but with a few tips, it can make this dish easy and delicious. The five spices of perilla seeds, white pepper, kaempfera, ginger and angelica each only need 1 gram to make the fish stew soft and tender, and the soup is delicious and not fishy. Hopefully, this article will provide you with some useful references when cooking fish stew, so that you can easily make a delicious fish stew.