注册 登录  
 加关注
   显示下一条  |  关闭
温馨提示!由于新浪微博认证机制调整,您的新浪微博帐号绑定已过期,请重新绑定!立即重新绑定新浪微博》  |  关闭

论老子

道,领导也。领导必需要不断呼唤,教导下属以及以身作则。下属的过和错皆因领导懒惰。

 
 
 

日志

 
 

How to bake fish – a new found method  

2013-10-30 16:42:55|  分类: Fusion Cooking |  标签: |举报 |字号 订阅

  下载LOFTER 我的照片书  |
         Background: It is not easy to steam fish, often you have to seize up the thickness of the fish, temperature and cooking time. The most difficult part of it all is how to remove the fishy smell. Fish smell from four main sources. First, freshwater fishes generally have earthy smell. Second, deep-sea fishes are generally frozen fish where the blood of the fish is not drawn out at all. Hence, the smell of blood is strong and fishy. Third, even if the fish is live, when you clean the fish and if you do not know how to let out the blood (the very first cut is to severe the head from its main back bones in order for the blood of the fish flows out as quickly as possible), the remnant blood of the fish still pose a strong fishy smell. Fourth, no matter what kind of fish, the taste and smell of fish oil is rather unpleasant and fishy.

The author had experimented with several methods and mastered a simple baking process whereby you do not need to guess the thickness of the fish, the baking temperature and cooking time to ensure its quality, yet, at the same time, completely remove all kinds of fishy smell of the fish.

Secret 1:Create a gap (using bamboo chop sticks) between the fish and the bottom of the frying pan, so that the blood of fish and fish oil after having dripped to the bottom of the frying pan will not be soaked up by the fish itself. Note: When you wash the frying pan you will observe the bottom of the frying is patchy and a little hard to remove.

Secret 2:Place the fish on top of the chop sticks and add in 10 milliliters of Hua Diao Jiu. Cover it up with its lid and switch on to high heat. Important note 1: This method makes the most effective and economical use (only ten ml) of Hua Diao Jiu in its vapor to remove all the fishy smell. The traditional approach of using ginger though is sort of effective, however, no matter how much ginger you use, the strong aroma of ginger merely help to cover up the smell of fish, the fish smell is still in there, though even much less. Important note 2: Even if you do not thoroughly clean all the fish offal, Hua Diao Jiu in its vapor form is effective in removing all the fishy smell.

Secret 3: This is the best way to test whether the fish is cooked not. Use the blunt end of a chopstick and gently poke it into the thickest part of the fish. If it can poke right through to the main bone of the fish, it is cooked.

Secret 4:You can always open the lid and take a quick sniff at its steam coming out from the frying pan. If it is still fishy, add another three to five milliliters of Hua Diao Jiu.

Secret 5:When the bottom side of the fish is cooked you should turn over the fish and immediately sprinkle a little light soy sauce over the entire top side of fish. When the second side of the fish is cooked, you remove the fish into a plate with the second side of the fish facing up in order for you to sprinkle light soy sauce.

Secret 6:You must have prepared the gravy for the fish ahead. Immediately after you have sprinkle light soy sauce, you pour all the content of the gravy onto the fish. Pls read “How to extract the hotness of chili padi” at url http://ericwoonct.blog.163.com/blog/static/181911362201311335244876/

Follow is the author’s new found procedure to bake fish.

1) First, place a few pieces of wooden chopsticks at the bottom of the frying pan. There are three good reasons. First, create a gap in-between the fish and the bottom of the frying pan, so that the fish does not get in direct contact with a hot frying pan. Second, the vapor of the Hua Diao Jiu can easily reach the bottom side of the fish. Third, the blood of the fish and excess fish oil that flow out from the fish will drip directly into the bottom of the frying pan and not absorbed back into the fish.

2) Place the fish on top of the chop sticks. Pour about ten ml of Hua Diao Jiu on to the bottom of the frying pan. The small dish in the picture below is for illustration only.

How to bake fish – a new found method - 行天之道 - 论老子

3) Cover it up with its lid and switch on to high heat immediately. Note 1:The Hua Diao Jiu will vaporizes very quickly and remove the fishy smell. Note 2: The chop sticks ensure the bottom of the fish does not get burnt. In other words, the fish is evenly cooked on both sides without the danger of being charred.

How to bake fish – a new found method - 行天之道 - 论老子 

4) Use a piece of chop stick and gently poke it into the thickness part of the fish. If the fish is of the flat body type, there is no need to turn over the fish. You can immediately sprinkle light soy sauce onto the cooked fish.

5)Remove the fish from the frying pan and place it into a plate with the bottom side of the fish facing up. Then sprinkle light soy sauce on to the fish. This ensures both sides of the fish have a fair amount of light soy sauce. Note: You can try avoiding this step. You will find the fish quite bland.  

How to bake fish – a new found method - 行天之道 - 论老子

 Following are some of the key observations:

1)  Restaurant uses special baking oven that use much higher heating temperature in order to speed up the cooking time. It does not contribute to making the fish more delicious.

2) If you use a much lower temperature to bake the fish, there could be two disadvantages. One, the sweetness of the fish could have all dripped onto the frying pan. You can test this by tasty the fish without dipping it into any sauce. Two, the cooking time could be much longer. You may lose your patience.

3) Do you realize no many types of fishes are suitable for making steamed-fish. There are two main reasons. Most of these fishes are simply too fishy. Second, the plate which the fish is laden before it is placed into the wok or oven to be steamed. The remnant blood and fish oil that flows out from the fish during the steaming process resides in the same plate and get soaked back into the fish. Now, do you understand why the restaurant chef is very particular about the right type of fish to be used for steaming and the strict procedure to clean the fish, especially, the first cut must be to severe a life fish. Also, most sea food restaurants do not serve sea fish but preferred to serve life fishes.  

Remark: With this newfound procedure in baking a fish, the author can bake all kind of fish and yet, guaranteed there is no fishy smell.

 Dear Readers,
1) Why do I begin to learn to cook at 53 years old? I cannot stand the current pool of chef any longer because they are all "MSG" (full name, ajinomoto) chefs. Every time without fail, an hour after eating any dish cooked with MSG, I feel very sleepy and drowsy.
2) As long as a mother can cook good dishes, her children will never forget her kindness (mother's love).
3) Please forward it to all the mother or anyone who aspire to cook one day (why not, now).
4) Good delicious food enhances the intimate relationship between a couple (mother and child) more than anything else.

  评论这张
 
阅读(223)| 评论(0)
推荐

历史上的今天

评论

<#--最新日志,群博日志--> <#--推荐日志--> <#--引用记录--> <#--博主推荐--> <#--随机阅读--> <#--首页推荐--> <#--历史上的今天--> <#--被推荐日志--> <#--上一篇,下一篇--> <#-- 热度 --> <#-- 网易新闻广告 --> <#--右边模块结构--> <#--评论模块结构--> <#--引用模块结构--> <#--博主发起的投票-->
 
 
 
 
 
 
 
 
 
 
 
 
 
 

页脚

网易公司版权所有 ©1997-2017