What fish is best for boiled fish fillet? What is the recipe for boiled fish?

Boiled fish fillet is a traditional Han Chinese dish with good color, aroma and taste. It belongs to Sichuan cuisine or Chongqing cuisine. As a nationally famous Chongqing specialty, it originated from the folks in Yubei and developed in Yubei restaurants. The original boiled fish was boiled in water, which came from the extensive diet of boatmen and trackers. Based on the modern Sichuan cuisine "boiled beef" and "boiled meat slices", catering practitioners in Cuiyun Township, Jiangbei County, Chongqing took the lead in researching and creating modern boiled fish fillets. So what kind of fish is best to make boiled fish fillets? What is the recipe for boiled fish? Let's take a look at the introduction of Encyclopedia Knowledge Network below!

Contents of this article

1. What kind of fish is best for boiled fish fillet?

2. What is the recipe for boiled fish?

3. How to make chili oil in boiled fish?

4. How to cook boiled fish

5. How to make authentic boiled fish

What fish is best for boiled fish fillet?

Grass carp, carp, black carp.

1. Place the deboned fish skin side down on the chopping board, and slice the fish diagonally from the head to the tail with a kitchen knife;

2. Add appropriate amount of salt, cooking wine, starch and egg white to the sliced ​​fish and marinate for about 10 minutes;

3. Boil water, add a little salt, put in soybean sprouts after the water boils, cook until done, drain and place on the bottom of a bowl;

4. Heat the pan with oil. When the oil is hot, add star anise, cinnamon, bay leaves, galangal, dried red chili peppers, and Sichuan peppercorns. Fry over low heat until fragrant. Remove the spices and leave only the bottom oil.

5. Heat oil in a pan and sauté ginger and garlic slices until fragrant, add chopped bean paste, and half of the fried spices in step 4 and fry until red oil comes out;

6. Pour in an appropriate amount of water, add soy sauce, salt, a little sugar, and pepper after the water boils, and let it continue to boil for 1 to 2 minutes.

7. Add the marinated fish fillets in step 2, and use chopsticks to separate them after a few seconds. When the water boils and the fish fillets change color, pour the soup into the bowl with bean sprouts;

8. Heat oil in another clean pan, pour in the other half of the spices to bring out the aroma, then pour the oil over the fish fillets.

What is the recipe for boiled fish

Ingredients: grass carp, bean sprouts, egg white, ginger, garlic, Pixian bean paste, some chili peppers, appropriate amount of Sichuan peppercorns, salt, starch, and cooking wine.

Method: 1. Remove the gills and internal organs of the grass carp, cut off the head and tail and save them, slice the fish meat into two pieces along the middle fish bone and set aside;

2. Slice ginger and garlic, break dried chili into small pieces, pour an egg white into the fish fillet, add salt, cooking wine and starch, mix well and marinate for 20 minutes;

3. Pinch the roots of the soybean sprouts, put them into clean water with a little salt and cook until they are soft and cooked, then take them out and spread them on the bottom of the container containing the boiled fish;

3. Put the pot on the fire, pour in oil, add peppercorns, dry chili peppers and bean paste, stir-fry until the aroma and red oil come out, wait for the pepper to change color, remove half of the peppercorns and chili peppers for later use, pour in the fish head, tail and fish bones and stir well, add appropriate amount of hot water to cover the fish;

4. After the water boils, put the fish fillets into the pot one by one and stir gently with chopsticks. Cook until the fish fillets change color and are cooked. Place the previously prepared peppercorns and chili peppers in a bowl and pour in the hot oil.

How to make chili oil in boiled fish?

Ingredients: chili powder, sesame, vegetable oil, salt, ginger, star anise, cinnamon, tangerine peel, cardamom, and angelica.

Steps:

1. Prepare the materials;

2. Pour a small amount of vegetable oil into the pot, then wash and dry the ginger and add it into the pot together with the spices. Boil the ginger until the surface just starts to turn yellow, turn off the heat immediately and take it out. Be careful not to let the ginger burn;

3. Pour the remaining vegetable oil into the pot, turn on the fire, and heat it until it is 80% hot;

4. Turn off the heat and wait until the oil temperature drops to 40% hot, that is, when the oil surface is calm and you can feel the heat by touching it with your hand, pour all the mixed chili powder into the pot and stir with a wooden spoon;

5. Continue to heat, keep the fire at the lowest setting, and add a few spoons of salt to adjust the taste;

6. When the chili oil turns dark red, you can remove it from the heat. A lighter color means that the chili oil has been boiled for a shorter time and its aroma will be greatly reduced. After the chili oil is made, store it in a glass container.

How to cook boiled fish

1. Remove the bones and thorns from the fish, cut the fish into 5 cm long and 5 cm wide slices, put them into a bowl, season with soy sauce and cooking wine, and mix well with water bean powder;

2. Wash the green garlic and celery, and cut them into 6 cm long segments and pieces respectively;

3. Heat the oil in a pan, add dried chilies and peppercorns, fry until they turn brown, remove and chop finely;

4. Add green garlic and celery to the oil in the pot, fry until cooked and serve;

5. Heat the oil in the pot, add the Pixian bean paste, stir-fry until it turns red, add the soup and cook for a while, remove the bean paste residue, put the green garlic, cabbage, and celery back into the pot, add soy sauce, MSG, cooking wine, pepper, salt, ginger slices, and garlic slices, cook until it is fully flavored, and put it into a deep plate or lotus leaf bowl;

6. Pour the fish fillets into the slightly boiled original soup pot. Use chopsticks to gently stir them up, and pour them into the plate or bowl with the ingredients as soon as they are cooked. Sprinkle with dried chili powder and Sichuan pepper powder, and then pour boiling oil to give it a stronger spicy aroma. Then serve.

How to make authentic boiled fish

Ingredients for boiled fish: grass carp meat, bean sprouts, Chinese cabbage, green onions, coriander, and enoki mushrooms.

Steps for boiling fish:

1. Prepare the materials.

2. Slice the fish skin side down diagonally into fillets about 0.5 cm thick and chop the fish bone into two halves.

3. Mix the fish fillets with 1 teaspoon of cooking wine, starch, egg white and appropriate amount of salt, add a few slices of ginger and marinate for 15 minutes.

4. Heat the oil in a pan, add the ginger slices and sauté until fragrant, then put the fish head in and fry it slightly, add some cooking wine, then pour in water, add the scallion whites, and cook for 15-20 minutes. When the fish soup turns white, remove the scallion whites and serve the soup for later use.

5. Boil hot water in a pot, add appropriate amount of salt, put in bean sprouts, shredded cabbage and enoki mushrooms and cook until cooked. Take out and spread at the bottom of a deep bowl for later use, and put some chopped green onions on top.

6. Put oil in the pot and sauté the minced garlic until fragrant. Then put the Pixian bean paste into the pot and stir-fry over low heat until the red oil comes out.

7. Pour in the fish soup and add cooking wine, sugar and salt to adjust the taste.

8. After the soup boils, put the marinated fish fillets into the soup, stir them with chopsticks, and turn off the heat when the fish fillets change color.

9. Pour the cooked fish fillets into the pot with blanched vegetables and sprinkle with chopped green onions and coriander.

10. Heat 3-4 tablespoons of oil, add a little peppercorns and heat until 80% hot, then pour it on the fish fillets.