How to marinate Yangtze sea bass? How to make marinated sea bass

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Sea bass can be marinated overnight. This makes the fish more flavorful. But in the summer, you need to keep it fresh in the refrigerator.

body long, anterior flattened, coarse, subcylindrical, posteriorly oblate; dorsal and ventral margins shallowly arcuate; dorsal and ventral margins shallowly arcuate, slightly higher in the anterior half of the trunk, highest at the base of the pelvic fin; The caudal peduncle is low and long.

The snout is broad, round and blunt, and the snout is about twice the diameter of the eye. 2 nostrils. The eyes are small, rounded, superior lateral, slightly less than 2 times from the posterior edge of the operculum.

The mouth is wide, end-positioned, and the mouth is low and oblique. Lip hypertrophy. The upper jaw is slightly longer than the lower jaw, the maxilla is exposed, and the posterior end is rounded and blunt, reaching below the posterior edge of the pupil.

The upper and lower jaws, vomer and palatine all have villous tooth groups.

The tongue is broad, thick, rounded, and slightly free at the anterior end. gill aperture wide; There is no hiatus behind the fourth branchial arch. The operculum is connected and connected to the isthmus. Gill operculum strip 6. Gill rakers are short and granular. False gills are well developed.

1 nasal spines, blunt-pointed. The prodorsal premandibular process of the snout is high. Operculum bone 1 low ridged, the end flattened and blunt.

The inferior and interbranchial operculum are spiny. There are no humeral spines above the base of the pectoral fins. The interocular septum is concave.

Both the anterior and posterior nostrils have short tubular dermatomes. There are no depressions and no flaps in other parts.

Hello! 1. Soak the pickled fish in cold water overnight to remove excessive saltiness. Wash the soaked fish pieces and set aside.

2. Cut more garlic seeds and ginger, and prepare dried peppers for later use. 3. Heat oil in a pot, add fish pieces and fry until golden brown on both sides. 4. This is the fried fish pieces, don't fry them too old.

5. Wash the pot and heat the oil again, add garlic and ginger and stir-fry until fragrant. 6. Close the mountain and add the dried pepper over low heat and stir-fry until fragrant. 7. Add pepper and sugar and stir-fry evenly 8. Add fish pieces and stir-fry evenly.

Dip each piece of fish in a chilli. 9. Add half a bottle of beer on high heat, so that the beer is as high as the fish pieces. 10. Turn both sides and cook for 5 minutes to make the fish more flavorful and tender.

11. Put some soy sauce and vinegar in front of the pot to taste, and put the soup on the tease plate.

The fish is first cleaned, scraped in the middle, flattened, and then evenly salted, and the surface of the fish is also kneaded with salt.

Recommend this pan-fried salted sea bass, the sea bass is very delicious, after marinating and then fried, the surface of the taste is crispy, and the fish inside is white and tender, salty and fragrant, and then break a piece of fish bone, bite into the mouth, salty and fragrant, crispy and crispy, it is really crispy to the bones, very delicious, the method is also simple, it is worth a try.

Ingredients: 1 fresh sea bass (not more than 500g), ginger slices, green onions, garlic.

Prepare the seasoning: cooking oil, salt.

Production process: 1. Go to the vegetable market.

Buy a fresh sea bass, ask the fishmonger to open the side of the split, generally open the side of the fish are cut on the back, this time the fishmonger's daughter helped me open, she cut from the belly of the fish, the middle of the fish bone is still standing there, the shape makes me very happy, but it is very convenient when frying fish.

2. Go home and drain the fish cleanly, evenly smear the fish with salt, apply it evenly on both sides, put it in the refrigerator overnight, take out the fish before frying the next day, rinse the salt on the surface of the fish body slightly with water, try to dry, or use kitchen paper to absorb the surface water, or there will be oil splashing out when frying.

3. Take a pan, add an appropriate amount of oil to heat, shake it gently to spread the oil on the bottom of the whole pot, you can first take out the ginger slices and garlic after stir-frying (you can also wait for me to put it again), put the sea bass into the pot, fry it on high heat for a minute or two, wait for the fish head, fry the fish tail until crispy, and then turn to low heat and fry slowly, find that the marinated fish is actually very good to fry, and will not stick to the pan, gently pinch the fish tail, cooperate with a wooden spatula, flip the fish on both sides and fry until you are satisfied, and then fry the ginger slices, green onion white grains, and garlic into the pot to fry the flavor, cover the lid and bake for a while, In this way, the aroma of the ingredients is integrated into the fish, and there is no fishy smell at all. Open the lid and load the plate.

It was very appetizing at first sight, and my son was so happy that he ate the whole fish down to the bones.

2. The fish should be cut well, so that the marinade is easy to taste.

3. After the fish is salted, put it in the refrigerator for at least one night to absorb the flavor.

There are two types of fish: freshwater perch and sea bass.

Freshwater sea bass: cut the back of the fish (about one catty) to take the internal organs, wash and dry with absorbent paper for later use. Put 300 grams of rice wine, 50 grams of ginger (cut into large slices), 50 grams of chives (cut into long sections), 30 grams of coriander, and 200 grams of water in the container!

After 10 minutes, put the fish in and soak it for half an hour, and then take it out and evenly coat the fish body with 80 grams of pepper salt. Hung on a hook in a ventilated place for two days, pickled freshwater sea bass is suitable for stir-frying with garlic sprouts and dried chilies. The longer it is dried, the more delicious it tastes.

Sea bass: cut the back of the fish (about 1 catty) to take the internal organs, wash and dry it with absorbent paper for later use. Put 30 grams of ginger, 50 grams of chives, 30 grams of onions, 20 grams of carrots, 10 grams of celery, and 20 grams of rice wine in a container, mix well and set aside.

Smear the fish body with 100 grams of pepper salt, spread the fish body up and down with the ingredients just mixed, seal it with plastic wrap, marinate for at least two hours, and rinse it with water to remove excess salt before making dishes. Marinated sea bass is suitable for steaming and should not be marinated for too long.

Sichuan pepper salt: Salt (one pack) is fried in a pot and 30 grams of dried Sichuan pepper, two star anise, five bay leaves, and then fried for five minutes to cool. When using, take a fine net to remove peppercorns, star anise, and bay leaves.

Salted sea bass. Ingredients: 1 sea bass 400-500 grams.

Excipients: appropriate amount of red and yellow bell pepper, 10 grams of green onions, 10 grams of ginger, 2 tablespoons of cooking wine, appropriate amount of salt, appropriate amount of white pepper, 2 tablespoons of vegetable oil, 2 tablespoons of steamed fish soy sauce, 1 tablespoon of Lee Kum Kee Gold Label light soy sauce, 1 tablespoon of sugar, 50ml of warm water, appropriate amount of chicken essence. Method:

1. Clean the killed sea bass, peel it lightly from the seam of the back of the fish to prevent the fish from breaking the skin during the steaming process, wipe the seasoning A on the whole body of the fish, and marinate for about 10 minutes.

Process: Steaming. Taste: Salty umami.

Calories: Lower calories.

Ingredients: 500 grams of sea bass, appropriate amount of red pepper, appropriate amount of yellow pepper, 10 grams of green onion, 10 grams of ginger, 2 tablespoons of cooking wine, appropriate amount of salt, appropriate amount of white pepper, 2 tablespoons of vegetable oil, 2 tablespoons of steamed fish soy sauce, 1 tablespoon of light soy sauce, 1 tablespoon of sugar, 50 ml of water, appropriate amount of chicken essence.

Cooking steps:0Material Collection Diagram:

1.Clean the killed sea bass, peel it lightly from the seam of the back of the fish to prevent the fish from breaking the skin during the steaming process, wipe 2 tablespoons of cooking wine, a small amount of salt, and an appropriate amount of white pepper on the whole body of the fish, and marinate for about 10 minutes.

2.During the pickling process, cut the green onions and ginger into thin strips, and cut the red and yellow bell peppers into strips.

3.Stuff half of the shredded green onion and ginger into the fish maw.

4.In addition, cut the green onion into long sections and put it under the fish, and spread some ginger shreds on the fish. Boil half a pot of water in advance, put it in a pot and steam it for about 7-8 minutes, turn off the heat.

5.Put 2 tablespoons of steamed fish soy sauce, 1 tablespoon of Lee Kum Kee Gold Label light soy sauce, 1 tablespoon of sugar, a small amount of white pepper, 50ml of warm water, a small amount of salt, and an appropriate amount of chicken essence into a small bowl and mix well until all the sugar is melted.

6.Remove the shredded ginger from the steamed fish, and pour out the fishy water soaked in the dish in the steamed fish, and you can see that the skin of the fish is relatively intact.

7.Spread the fish with shredded green onion and ginger and bell pepper strips in turn.

8.Heat the vegetable oil in the pot until it smokes, pour the hot oil from the head of the fish to the tail of the fish, especially where there are shredded green onions and ginger, you can hear the sound of squeezing.

9.Finally, pour the seasoned sauce from the head to the tail.

Cooking Tips:

In the process of steaming the fish, put some large pieces of ginger or green onion under the body of the fish to allow the heat to circulate and make the fish easier to cook. It can also make the shape of the fish more vivid.

When steaming the fish, wait for the water to boil and cover the pot tightly before steaming, so that the steamed fish will be fresh and delicious, and the fragrance will be pure.

When the fish is steamed, the juice in the dish is fishy and must be discarded. The oil poured over the green onion and ginger must be hot so that the aroma of the green onion and ginger can be released.

In addition to the needs of the flavor juice, adding a little warm water to the sauce is also better to melt the sugar. If you use cold water, you can boil the sauce in a small pot to smash it off and pour it on the fish, or you can steam the fish in a bowl with the fish.

Here's how to marinate sea bass:1. Cut the belly of the fish and wash the internal organs, remove the black membrane in the belly of the fish, and smear the fish body with a small amount of vinegar and liquor, so that the treated fish will have no earthy smell.

2. Remove the mucus from Yu Feng's body. It can be removed with a knife scraper.

3. Marinate the bottom to remove the fishiness. Marinate the fish and add cooking wine, rice wine, salt and pepper to remove the fishy smell.

4. Spices to remove the fishiness. Putting an appropriate amount of liquor in the chain mill can also remove part of the fishy smell of the fish. Usually when we cook fish, we will put spices such as Sichuan pepper, spices, cinnamon, bay leaves, herb leaves, dried chilies, chopped pepper paste, tempeh, chili sauce and other spices to remove the fishy smell of fish.

It is suitable for other steaming methods or simmering methods.

1. Drain the sea bass, evenly smear the fish with salt, apply it evenly on both sides, put it in the refrigerator overnight, take out the fish before frying the next day, rinse the salt on the surface of the fish body slightly with water, dry it as much as possible, or use kitchen paper to absorb the surface water, or there will be oil splashing out when not frying.

2. Take a frying pan, add an appropriate amount of oil to heat, shake it gently to spread the oil on the bottom of the pot, you can first take out the ginger slices and garlic after stir-frying, put the sea bass into the pot, fry on high heat for one or two minutes, wait for the fish head, fry the fish tail until crispy, and then turn to low heat and fry slowly.

3. The marinated sea bass is very easy to fry and will not stick to the pan, gently pinch the fish tail, cooperate with a wooden spatula, and flip the fish on both sides to fry until you are satisfied.

4. Then fry the ginger slices, green onions, and garlic in the pan to bring out the flavor, cover the lid and bake for a while, so that the fragrance of the ingredients is into the fish, and there is no fishy smell at all.