<h1>Can the fish be steamed? This is a practice that I have never been exposed to before, as a person living in the north. </h1>
From childhood to adulthood, the practice of bringing fish in my house is very simple, nothing more than braised or fried, and the taste of fried fish is also deeply engraved in my mind. And this year's Spring Festival went to the coast of Zhejiang, saw the fresh striped fish as shiny as electroplating, and the steaming method that I had never eaten before, and the feeling of the senses and taste buds was unforgettable.
Speaking of striped fish, it is estimated that everyone is as impressed as I am, especially the taste of fried striped fish is estimated to be fresh in my memory, why? Because the smell is always a little smelly, accompanied by a relatively strong fishy smell. Of course, after doing it, this taste is basically gone, and it is still very delicious to eat. However, this taste sensation makes many people feel about the fish, which forms a fixed pattern, has a fishy smell, the method is simple, and so on.
As for why do you feel this way? Let's start with the fish species. Striped fish are deep-sea species that cannot be artificially bred and cultured. Therefore, only the fishing is carried out in the open sea. In order to ensure that the fish during long-term transportation remains fresh, it will be frozen directly on the boat, which is the frozen strip fish we often eat.
A small number of relatively offshore fishing of fresh strip fish, but also out of the water to die, in order to insurance, fishermen will use ice to preserve fresh, with the shortest time to transport to the port, and then to the dock and finally into the market circulation and sales, then the strip fish still maintain a silver appearance and the freshest meat quality. That's what I mentioned at the beginning, the steaming practice.
So the question is, why do the striped fish we buy are gray and dull and have a relatively large fishy smell?
This question can be said with many people who like to call this layer of silver fish scales and wash it every time.
That is, with fish treatment must scrape off this silvery white surface?
<h1>First of all, we must be clear that the silver with the surface of the fish is not a fish scale, and the emphasis is that it is not a fish scale. </h1>
Striped fish are scaleless. This is actually a kind of fat, and it is a very nutritious fat, and it is also the source of the fresh flavor of the fish and the smell of the sticky taste in the mouth. If this layer of silver white is removed, not only will the taste be reduced, but the taste will also be a lot worse.
Of course, this silver fat layer, although delicious, is also very easy to spoil and spoil. That is to say, the surface of our common striped fish is gray-black, accompanied by a relatively heavy fishy odor, which is the result of the corruption of this fat layer. If you encounter this kind of fish, it can only be scraped off and then cooked.
And now the logistics and warehousing conditions are much better than before, although in the north, the frozen strip fish is the mainstay, but it is basically very fresh, the surface of the fish is not peculiar, then do not scrape off the surface, retain this silver fat layer, so that the fish with more delicious.
Speaking of this, for those living in the north, they should understand the characteristics of fish, and they do not have to scrape the so-called fish scales every time. For living in coastal areas, fresh striped fish are more common than we are, so for me in the far north, in addition to envy, I can say something, really envious, because fresh striped fish, coupled with steaming methods, that kind of deliciousness is not replaced by other fish.
Steamed fish is a very common dish for the local area, because as long as the fish is fresh enough, it does not require any ingredients, it is already delicious, but there is one ingredient that is indispensable. It's lard, which is big oil.
For those who cook regularly, they must know that the moderate consumption of lard can not only make the taste of the dish more fragrant, but also very beneficial to the body. Especially to make fish, whether it is braised or steamed, putting some lard will not only make the fresh flavor more prominent, but also make the taste of the fish more soft and sticky. Because the fat content of fish is still relatively not as rich as meat, and the root of incense and glutinousness is the amount of fat, using lard to make a proper supplement is for this effect.
Having said all that, let's talk about how this steamed striped fish that I can't forget is made.
Although the freshest striped fish just caught, the north can not buy, but the fresh in the Beijing market can occasionally be encountered, just like today, even if you encounter, the freshness is very good, the price of 30 pounds is not expensive, so you must buy something, to steam, recall this once unforgettable taste.
Here's how:
1 Ingredients: In addition to fresh striped fish, other ingredients are only needed, lard, green onion and ginger, rice wine, soy sauce
2, with fish only need to remove the black membrane of internal organs and abdominal cavity, wash and change the knife plate, and then pour some yellow wine. Here are two points to say, the fins do not need to be removed, because that will break the phase, affecting the beauty. Be sure to use rice wine, not mixed cooking wine.
3. Cut some shredded green onion and ginger on top, in order to remove the fishy smell.
4, after the water is boiled, steam on high heat for 6-8 minutes, the specific time depends on the firepower.
5, the surface of the steamed fish will have a bursting skin, which is not steamed old, but it means that the fish is fresh enough to be like this. For example, if you make other steamed fish, the fresher the fish, the more it will burst the skin, because the fish skin will have elasticity when it is fresh, and the preheating will shrink strongly, so it will burst the skin, and if it is not fresh, there will be no elasticity. This is also a small trick to identify whether the fish is fresh or not.
6, steam the soup with fish, pour into a clean pot, add some lard, add fresh shredded green onion and ginger, and a little soy sauce to bring to a boil.
7, Finally pour this soup on the striped fish and do it.
Speaking of which, in fact, as long as you can buy fresh striped fish, the method is actually very simple, just remember the following key points
1, To make this dish must use fresh striped fish, frozen striped fish is not OK, it will be very fishy.
2, The silvery white of the surface is not fish scales, but a fresh fat, do not remove.
3, the fins do not have to go, will break the phase affecting the appearance.
4, Finally steamed soup with lard, green onion and ginger, soy sauce boiled and poured over the striped fish. No need to put salt, a salty taste of raw soy sauce is enough.
Very different with the fish method, if you come across this kind of fresh fish, I recommend you to try oh, that delicious taste, will certainly make you unforgettable.
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