A marine fish that I don t know what it s called, I don t know how to cook it

It's called Peeled Fish.

How to make the fish with the sauce of lemon flavor.

Ingredients: 3 grilled fish, garlic, shredded ginger, cooking wine, pepper, salt, lemon, tomato sauce.

Production: 1Wash the peeled fish and make a cross on the body of the fish.

2.Take a large bowl, put in the peeled fish, add an appropriate amount of salt, pepper, cooking wine (a little), garlic, shredded ginger, stir it well with chopsticks, and marinate for 30 minutes.

3.Evenly pat the surface of the peeled fish with starch, fry it in a pan until golden brown, and remove it for later use.

4.In another pot, add a little oil, when the oil temperature is 3-4 hot, add two tablespoons of tomato sauce and a spoonful of sugar, stir-fry over low heat.

5.Pour in the grilled fish and stir-fry to evenly coat it with tomato juice, squeeze in a little lemon juice, sprinkle a little chicken essence and stir-fry well, turn off the heat and put it on a plate.

The practice of peeling fish.

Teach you how to make peeled fish (very simple, it doesn't take time, it's very cooked):

Wash and drown with salt and ginger for 10 minutes.

Pour oil into the pot, and the oil is the same as the usual amount of stir-frying; Fry the submerged peeled fish and take it out.

Then put sugar in the oil in the oil pan (3--4 spoons), slowly stir until the sugar melts and foams (the sugar at this time mainly plays a role in coloring);

Then put the green onions, ginger and garlic and fry the yellow, then put the soy sauce cooking wine, a small amount of salt, water (boiling water), put the fried peeled fish in, and then put some tempeh to burn, and then boil over low heat after the heat boils.

Add salt when it's almost cooked, then collect the soup (just a few minutes on high heat).

Add MSG when out of the pan.

Marine fish is generally steamed, put in green onion and ginger, and eaten with soy sauce, sesame oil, and vinegar.

Peeled cow ? Dry frying, add egg yolk and starch, fry it, and finally fry it with soy sauce and chopped green onions, onions, ginger, and green and red peppers.

Boil red eyes in salt water.

Raw materials: red eye (also known as big-eyed chicken).

Excipients: green onion, celery, clear oil.

Seasoning: refined salt, monosodium glutamate.

Method:1The red eyes are slaughtered and the scales are not removed, and the back is cut with three knives, and the shallots and celery are cut into 4 cm long segments;

2.Take the wok, put the red eye, put an appropriate amount of refined salt, a little clear oil, add water (until soaked in the fish body), turn on high heat to cook the fish, open the lid and put green onions, celery, add monosodium glutamate to taste, collect the soup on high heat, and use a spoon to pour the fish soup evenly into the fish body, until the soup is thick and white.

Boiled garlic with thick scales.

Ingredients: Thick scales (or black-tipped, stringed fish).

Excipients: garlic, ginger, clear oil.

Seasoning: light soy sauce, dark soy sauce, monosodium glutamate.

Method:1Cut the garlic into oblique sections, cut the ginger into thick shreds, and slaughter the thick scales;

2.Put the thick scales in a wok and fry them with clear oil until golden brown, fry the ginger shreds in the oil of the fried fish until fragrant, and then add the garlic and stir-fry them slightly;

3.Put the fried fish into the wok, spread the ginger and garlic on the fish, drizzle some dark soy sauce, add an appropriate amount of light soy sauce, add 2 tablespoons of water, cover the pot and simmer the fish, open the lid and add some monosodium glutamate, and pour the fish juice with a spoon to serve the fish.

Bean paste sand tip. Ingredients: Shajian fish, Puning bean paste, shredded ginger, green onion, monosodium glutamate, sesame oil, shredded red pepper, raw oil.

Method:1After patting the scales of the sand tip fish first, remove the gills on the abdomen, wash and set aside.

2.Wash the tripod and put it in clean water, wait for the water to boil, put in the sand tip fish, pour in the soybean paste, put on the ginger shreds, raw oil, cover with the tripod cover, cook for about 8 minutes, open the lid and put on the green onion section, red pepper shreds, monosodium glutamate and boil for another minute, put in sesame oil.

If it is fresh, it is best to steam it, and the umami taste is incomparable. After cleaning, the fish belly slices are sliced with a few knives, stuffed with green onion and ginger slices, marinated in cooking wine for a while, add steamed fish soy sauce and then steamed in the pot, put on the finely chopped green onion and ginger shreds after cooking, burn a little hot oil and pour it on, and it can be eaten.

This is the easiest and most delicious way to make fresh and sea fish.

If it is frozen fish, it is best to cook it in a way that has a strong flavor such as braised fish. Pat the fish body on the flour, fry it in the pot over medium-low heat until it is slightly yellow, then put the green onion and ginger in another pot and stir-fry the pot, add cooking wine, soy sauce, sugar (the amount is slightly larger, it can remove the fishy and improve the freshness), a little vinegar and stock (water can also be used), put the fish on low heat and stew it slightly after boiling (if there are fungus and pork slices, it can also be put to taste), and finally turn to high heat to collect the juice, add monosodium glutamate, sesame oil and water starch can also be added in this step, and then out of the pot.

Fresh marine fish is better steamed or boiled in water, and the original flavor is good. If it is a little bad, it can only be fried (fried) and then colored, braised and then added with other condiments you like. But no matter what you do, ginger is indispensable.

The most common cooking method is braised rice. Braised hairtail, braised yellow croaker, braised eel, ......

Scientific name: rachycentridae (rachycentridae) cobia (rachycentridae).

The figure below is shownCobia rachycentron canadus(Hai Fish), commonly known as Haifen Fish, Tin Labai, Sea Hay Grass, Hai Li Zai, Fish Fish, Fish Zhong, Fish Zhong.

body elongated and nearly cylindrical, head flattened and broad; The eye is small and has narrow lipid eyelids. The mouth cleft is horizontal, opening at the snout. the upper and lower jaws have broad villous tooth bands; The hoe bones, palatal bones, and tongue all have fine teeth.

The body is covered with small round scales, buried under the thick **; The lateral line is slightly wavy anteriorly, and there are no ridges on either side of the caudal peduncle. No swim bladders. The dorsal fin has a long base, and the anterior fin is high, more or less sickle-shaped.

There is no detached fin, and the caudal fin is deeply concave. The dorsal body is dark brown, followed by a silver longitudinal band, and then yellow. The anterior dorsal fin is six to nine separate short spines, which is also the name of the family, the pectoral fin is large, and each fin is reddish-brown to dark brown; The caudal fin has a white margin.

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Bassidae Serranidae is a genus of Epinephelus fish.

Pictured below is the fine-spotted grouper Epinephelus cyanopodus, commonly known as the tall grouper.

The body is oblong-elliptic, flattened and slightly elevated. the dorsum of the head is obliquely straight; The eyes are small, shorter than the snout. large mouth; The anterior end of the upper and lower jaws has small canine teeth or none of them, and the teeth on both sides are thin and pointed.

The posterior margin of the anterior operculum is slightly serrate, and the lower margin is smooth. The posterior margin of the operculum has inconspicuous flat spines. The body is covered with fine ctenophores, and the dorsal fin spines are connected to the soft strips, and there is no notch.

Pelvic fin ventral position, pectoral fin rounded, ** fin bar longer than upper and lower fin bar, and longer than pelvic fin; The caudal fin is truncated or slightly meniscus-shaped. head and sides pale grayish-blue; The head, body and fins are densely covered with small black spots and some large black spots that are jagged and irregular; With the exception of the pectoral fins, each fin is either broad or narrow and has a black margin.

It is found in the western Pacific Ocean, from southern Japan in the north, to Australia in the south, and to Fiji in the east.

I really don't know this fish, but we make home-cooked seafood stew, and I personally think it tastes better!

Small pomfret, don't stew and not suitable for steaming, it will be broken as soon as it is stewed, and the simplest thing is to fry it on the batter, which is very tender.

The troublesome approach is as follows:

Dry-braised pomfret——

Ingredients: Pomfret

Excipients: green onion, ginger, garlic, minced meat.

Seasoning: oil, cooking wine, dark soy sauce, liquor, sugar, hot sauce, water starch, corn starch.

Operation: 1. Wash the fish, cut the straight knife edge every 2 cm on both sides of the fish, and mince the green onion, garlic and ginger;

3. Add oil to the pot, stir-fry the green onion, ginger and minced garlic, stir-fry the minced meat, add the spicy sauce, fry until the red oil comes out, put in the wine, dark soy sauce, sugar and water to boil, put in the pomfret, simmer over low heat for 8 minutes, take out the pomfret and put it on the plate, turn on high heat to collect the juice in the pot, pour in the water starch to thicken, sprinkle in a large number of green onions, drizzle with oil, and pour the juice.

2. Curry pomfret ——

Ingredients: oil curry, pomfret, green onion, chopped green onion, minced garlic, soy sauce, salt, pepper, monosodium glutamate.

Method: 1. Mix the oil curry and spread it on the cleaned pomfret, marinate with soy sauce and salt for more than 2 hours, cut chopped green onion and minced garlic in a small bowl and set aside.

2. After pouring oil and stir-frying green onions and minced garlic, add pomfret and marinade and stir-fry, put a little green onion after the fish is cooked, sprinkle pepper and monosodium glutamate.

3. Lemon pomfret (microwave method)——

Ingredients: 700 grams of pomfret, 60 grams of butter, 1 tablespoon of refined salt, 1 teaspoon of pepper, 1 tablespoon of water, coriander, lemon juice, 1 lemon.

Method: 1. Stir the lemon juice, chopped coriander and butter well.

2. Wash and wipe the pomfret dry, and wipe the mixture of refined salt, pepper and butter on the fish body.

3. Put the fish on a plate, add water, medium high heat for 6 minutes, and decorate with lemon slices after taking it out.

This is a flat fish, also called pomfret. It can be seen by looking at the pelvic fins. This fish is very delicious, it is recommended to fry the pot with garlic and then braise it. Our family eats fish basically from this.

If you put it in the refrigerator and freeze it, it is best to braise it, and if it is fresh, it will be steamed and less spine, and it is very delicious.

It's a bit like Changyu, probably remember that steaming is not bad!

This is a sea fish, you can eat it.

Synodontidae is a Harpadon fish.

The figure below is shownDragonfish harpadon nehereus, commonly known as Indian sickle fish, shrimp.

Version, dragon head squid, right dog female, fine blood, dog milk, dog belly fish.

The body is long and flattened, generally 15 to 26 cm long, weighs 75 to 150 grams, the eyes are small, the anterior position and the mouth fissure is very large, and the upper edge of the mouth fissure is formed by the premaxilla. The two jaw teeth are dense, finely pointed, lodging, soft, most of them smooth and scaleless, except that there is a row of larger scales on the lateral line that reaches the head of the tail fork and the back is light brown, the abdomen is milky white, the lateral line is developed and obvious, and it reaches the Kunfin fork from the cranium**. 1 dorsal fin, only fins, no spines, a small fat fin behind the dorsal fin; Pectoral and terracotta fins are well developed.

about equal length; The caudal fin is three-pronged, and the middle lobe is short.

Peeled fish (Chaoshan dialect: peeled cow) pointed.

Monacanthidae Thamnaconus fish.

The figure below is shownThamnaconus hypargyreus, also known as the round-bellied short-horned pufferfish.