Liu Jiali
The fish is snow-white, thick, tender and spineless, and with a simple pan-frying or slightly more complicated teriyaki, it's too easy for cod to taste great – coupled with its own nutrients, many families will use this ingredient as a staple food for babies or children.
So the question is, are the "cod" you see in the market the "cod" as you understand it? That's not necessarily true.
Just as humans have a family tree, so do cod. In the huge system of cods, you can probably find 3 suborders, 12 families, 85 genera, and 482 species of fish related to it, but among so many "relatives", the cod that is most closely related to your impression is probably the "cod family", in which economic value can be divided into the cod genus (gadus), the narrow cod (theragra), the haddock (melanogrammus), the blue cod (micromesistius) and the cod genus ( pollachius) – And the very important Atlantic cod, Pacific cod and Greenland cod in the cod genus can really be hooked to the "cod" you think of.
Compared to the rare Pacific cod and Greenland cod on the market, Atlantic cod is a very good choice in terms of both production and quality. Data from the Norwegian Seafood Board shows that the consumption of Atlantic cod in China fivefold between 2014 and 2019 has fivefold. In 2019, Norway, as the main supplier of Atlantic cod in the domestic market, accounted for about 75% of its market supply. In the first 10 months of this year alone, Norway exported 19,887 tonnes of Arctic cod to China – in fact, the "Norwegian Arctic cod" mentioned here actually refers to Atlantic cod from Norway.
For most Chinese consumers, the most common way to eat Norwegian Arctic cod is steaming, because it is simple and easy to do, for children can relatively reduce the intake of some heavy flavor seasonings, but always steaming is not boring, mix some sauces, with some sour and sweet flavor to deal with fish, may make eating cod at home, more people look forward to it.
Pineapple cod arctic cod
raw material:
Arctic cod 150g, gollum juice 150g, onion 15g, green pepper 15g, pineapple 30g, coriander 5g, corn starch 50g, milk 100ml
method:
1. Marinate the cod in milk for 1 hour and set aside;
2. While marinating cod, wash the onion and green pepper, and then process it into 5mm or so cubes, and change the pineapple to a knife into small pieces, and set aside;
3. Wash the coriander, remove the stems, leave only the coriander leaves, and set aside;
4, the marinated cod wrapped in a thin layer of corn starch, then take a pot, add enough oil, the cod at about 140 ° C oil temperature fried into a golden brown, fished, set aside;
5: Take a clean pan, put a little oil in the pot, sauté the onion, green pepper and pineapple, then add the gollum juice and cod and stir-fry, dry the excess sauce, and add the coriander leaves to the plate.
tips：
1. The corn starch layer wrapped in cod should not be too thick, so as not to affect the taste;
2. Can't make grunt juice? It doesn't matter, you can buy ready-made Gollum sauce seasonings directly in some supermarkets instead, and the flavor will not be far worse.
Stir-fried Arctic cod in the sauce of kyora soy sauce
150g arctic cod, 50g shallots, 10g ginger, 50g steamed fish soy sauce, 50g red pepper, 100ml milk, 10g dried tempeh
1. Soak the cod in milk for 1 hour, then scoop it up, use kitchen paper to dry up the excess water, and set aside;
2. When marinating cod, change the ginger into ginger slices, cut the shallots and red peppers into strips, and set aside;
3. Take a small pot, add a small amount of oil, heat up and put part of the ginger slices, shredded shallots and tempeh into the pot together and stir-fry, then add steamed fish soy sauce, boil out the secret sauce, set aside;
4, take a clean pot, add the right amount of oil, put a little ginger after the oil is hot, fry out the aroma and remove the ginger, then add the Arctic cod, wait for it to fry until both sides are golden brown, add the secret sauce, dry the juice and put it on the plate, put the shallot shreds and red pepper shreds;
5: Heat the right amount of oil in a small, clean pot and drizzle it on the plated Arctic cod.
1, beijing shallot sauce can be made by yourself, if you want to be lazy, you can also directly use steamed fish soy sauce to season;
2, tempeh itself with salty taste, steamed fish soy sauce also has a salty flavor, so the secret sauce can not be added to the salt, of course, if you want a thicker flavor, you can also adjust the taste appropriately.
Editor-in-Charge: Li Shuping
Proofreader: Yan Zhang