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COOKING TIPS – TIP TO MAINTAIN FRESHNESS AND DELICIOUSNESS OF FISH?

Cooking tips – Fish contains many nutrients helpful for health. However, many people do not like eating fish because of two reasons: its stink and too many bones. Therefore, when cooking, you need to notice some details below:

Below are some cooking tips to maintain freshness and deliciousness of fish:

1. Getting rid of stink of fish

In every stage of preliminary treatment, you should choose suitable spices and cooking methods. Choosing raw materials is very important in preliminary treatment. Fish alive or fresh is less stinking than dead fish or fish died for a long time without good preservation.

Preserve fresh fish

About sea fish, you should choose fresh one whose skin and fins stick to the body, eyes are clear, gills are red, and flesh is elastic and firm. When processing fish, you should wash or rub salt into the body, remove stinking blood in its belly and blood remaining along its backbones, and remove fish gills.

To snakehead, you should remove its skin and fins. Notice that you should also remove two stinking fins next to fish head and the stinking line beside fish backbone. Depending on each cooking method, you can aromatize fish with some drops of lemon juice to get rid of stinking smell.

You can add ginger to some fried fish dishes with sour and sweet sauce or fish sauce (such as fish rice porridge, barramundi fried in sour and sweet sauce, fried catfish served with ginger fish sauce) to get rid of stinking smell. After preliminary treatment, you need to dry fish to reduce stink when cooking.

2. Choosing fish suitable for cooking methods

You need to distinguish fish with many bones and those with a few bones. The types of fish with a few bones are: Barramundi, salmon, Basa fish, butterfish, ray, etc.

Those kinds of fish can be fried, boiled, braised, and grilled very deliciously. You can use a whole fish, cut into pieces or fillet it, only use the flesh, when cooking them.

Small types of fish such as dragon fish, goby, anchovy, Mackerel scad, Julien’s mud carp, etc. can be deep-fried or braised with coconut water. These kinds of fish have soft bones, so you can remove their backbones to eat easily. To types of fish with many bones like anabas or catfish, you can deep-fry, grill, boil or cook them with rice porridge or soup.

3. Notice that because fish is soft, they will be crushed easily if you do not cook them carefully

If you want to make fried fish, you should leave them to drain, and then roll them over a dry flour layer (cassava flour, wheat flour, frying powder) before frying them.

When frying fish, the oil pan needs to be hot, and fish should be turned over by lifting gently the whole one only when one side of it is yellow. After turning it over, continue to fry the other side. The temperature is very hot at first, but when the fish is yellow, you should turn down the stove so that fish is cooked evenly.

To braised fish, you should aromatize fish with spices and caramel. When braising fish, do not turn over or mix fish too much as well as not let braising water boiled hard because fish will be crushed.

To boiled or steamed fish, you should eat when it is done to a turn and still hot. Do not steam or boil till fish is well done because it will be crushed, dry and lose its sweetness.

We will recommend you some tips to preserve, cook seafood and get rid of their stink.

Keeping freshness of fish: Pouring a little vinegar on the fish to keep its freshness for a day.

Getting rid of stink of fish: Firstly, you cook all the spices, and then put the fish in and add a spoon of cow milk which makes fish soft, delicious and not stinking.

Cook fish deliciously

Getting of fish stink from your hands: After processing fish, your hands still have the stinking smell of fish. To remove this smell, you should wash your hands with toothpaste after washing with soap.

Salt water helps frozen fish not to be dry: When you place fish in the fridge, it is usually dry and hard. To repair this situation, you can steep fish in salt water to freeze which helps it not be dry and hard anymore.

Preserving dried seafood: Putting sliced garlic underneath dried fish, cuttlefish, and shrimp in a box and cover tightly will preserve them in a long time.

Qua Ngon Restaurant

Address: 306 – 308 Le Van Sy Street, Ward 1, Tan Binh District, Ho Chi Minh City

Specializing in serving Seafood – Special dishes – Folk dishes

“The First highland pig roasted in jar and chopped on flat winnowing basket”

Telephone: (08) 3 9918 964 (5 lines)

Consultancy & Reservation: 0906.79.79.32

Email: lienhe@nhahangquangon.com

Website: http://www.nhahangquangon.com

Facebook: http://www.facebook.com/QuaNgon