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How to cook perch to make it delicious?
Perch is a common sea fish in daily life, not only delicious in taste but also rich in protein and calcium, making it very popular. In fact, there are many ways to cook perch just like other fish, but the five following methods are particularly good at not destroying the nutritional value of perch while keeping it delicious.
1. Fried sea perch
=Ingredients=
Half a sea perch, 100g potatoes, 1 tomato, 20g onions, 6g salt, 6g black pepper, 50ml olive oil, 5g minced garlic, 15g basil leaves, 100g mozzarella cheese shreds
=Steps=
1) Remove one side of the sea perch meat, make a diagonal cut in the middle to create two pieces, season with 3g salt, 2g black pepper, and 10ml olive oil, and marinate for 30 minutes.
2) Wash the tomatoes, peel and seed them, cut into 0.5cm square cubes, chop the onions, and slice the basil leaves into wider strips. Place the chopped tomato cubes, onion pieces, and basil leaves in a bowl, add 10ml olive oil, 1g salt, and 2g black pepper, mix well and set aside.
3) Cut the potatoes into thin slices, season with 2g salt, minced garlic, 2g black pepper, and 10ml olive oil, mix well, and place in a preheated oven at 180 degrees to bake until 8/10 done.
4) Sprinkle with cheese shreds and continue to bake for 2-3 minutes until the surface is colored. Remove the baking dish and set aside.
5) Heat the remaining olive oil in the pan over medium heat, when the oil is 6成热, place the marinated sea perch skin side down and fry for 2 minutes. Flip the fish and fry the fish meat, then turn the heat to low, cover the lid, and simmer for 2 minutes before removing from the heat.
6) Arrange the potatoes, sea perch, and mixed tomato and onion salad on a plate.
2. Steamed perch
=Ingredients=
1 perch, 20g ginger strips, 20g scallion strips, 5g salt, 40ml oil, 80ml steamed fish soy sauce
=Steps=
1) Clean the fresh fish, rinse it clean, dry it with kitchen towels, then make diagonal cuts, and rub a little salt on the skin and inside. Set aside.
2) Place 3 scallion slices parallel in the steaming dish for the perch, place the fish on top of the scallion slices, and lay the ginger strips on the fish. Boil water in the steaming pot, place the arranged perch in, and steam over high heat for 8 minutes.
5) After steaming, remove the fish, pour off the excess liquid. Place the chopped scallion strips on the fish, drizzle with freshly boiled hot oil, and then pour over Lee Kum Kee steamed fish soy sauce. It’s ready to serve.
3. Steamed perch with winter vegetables
=Ingredients=
1 perch, 50g winter vegetables, 100g asparagus, 50ml steamed fish soy sauce, 10g scallions, 10g ginger, 30ml oil, a small amount of dried chili strips
=Steps=
1) Peel the tough outer skin from the asparagus roots and cut into diagonal segments.
2) Cut half of the scallions and ginger into thin strips for later use, and the rest into the belly of the perch.
3) Place asparagus in the dish, place the sea bass on top, and cover the asparagus with winter vegetables.
4) Pour the steamed fish soy sauce over the fish, place it in the steamer and steam over high heat for 12 minutes.
5) Remove the fish and sprinkle with chopped scallions, ginger slices, and chili pepper strips. Heat the oil and pour it over the top.
4. Flower Bass Fillets
=Ingredients=
1 bass, 1/2 teaspoon of salt, 200ml of oil, 1 tablespoon of Shaoxing wine, 1 tablespoon of cornstarch, 200ml of broth, a few edible flowers
=Steps=
1) Clean the bass, take the fish fillets, slice them, add salt, Shaoxing wine, and marinate for 5 minutes, then add 1 teaspoon of cornstarch and mix well.
2) Heat the wok over high heat until it smokes, add oil when it is about three degrees hot, add the fish slices immediately, turn the heat down to low, separate the slices, and once all the slices are colored, remove them and drain the oil.
3) Place the pot back on the stove, add broth and a little salt, bring to a boil and then turn the heat down to low, add the fish slices and simmer for 2 minutes, during which time you need to skim off the foam that rises to the surface.
4) Finally, turn the heat to high and pour in the remaining cornstarch slurry to thicken the sauce, sprinkle with flower petals and serve.
5. Brazilian Stewed Fish
=Ingredients=
1 red bell pepper, 3 scallions, 1 bunch of cilantro, 2 tomatoes, 2 lemons, 1Kg of sea bass fillets, 1 green bell pepper, 1 white onion, 3 cloves of minced garlic, 2 tablespoons of tomato sauce, 5g of salt, 2g of black pepper碎, 7 tablespoons (about 60ml) of olive oil
=Steps=
1) Clean the skinless sea bass fillets. Cut green and red bell peppers into circles, and cut white onions and tomatoes into large slices; leave one-fourth of the onions and tomatoes chopped; clean the scallions and cilantro, separate the scallion whites and leaves, and the cilantro leaves and stems, and chop them into fine pieces.
2) Place the cleaned fish fillets in a large bowl, squeeze the juice of half a lemon over the fish fillets, gently rub the surface of the fish fillets with your hands to ensure they are evenly coated with lemon juice, and then rinse the fish with cold water. Repeat these steps several times, squeezing lemon juice over the fish fillets and rinsing them, which helps to remove fishiness and enhance flavor. Place the fish in a clean container, drizzle with 2 tablespoons of olive oil, sprinkle with 1 teaspoon of minced garlic, add 2g of salt, cover the container with plastic wrap, and place the container in the refrigerator’s cold storage for at least 20 minutes to allow it to marinate and absorb the flavors.
3) Heat a large flat-bottomed pan, add 3 tablespoons of olive oil, and when the oil is slightly warm, add 2 teaspoons of minced garlic, 1 tablespoon of minced onion, and then add chopped scallion whites and cilantro stems and stir-fry together. Continue to stir-fry over low heat with the lid on for 1-2 minutes until fragrant. Then, add the tomato sauce to the pot.
4) After stir-frying the tomato sauce, place half of the sliced onions, green and red bell pepper slices, and tomato slices in the pot, covering the bottom of the pot with these vegetables. Take out the marinated fish fillets from the refrigerator and place them on top of the vegetables. Then, place the remaining half of the sliced onions, green and red bell pepper slices, and tomato slices on top of the fish slices. Finally, sprinkle tomato cubes on top. Pour in 2 tablespoons of olive oil into the pot and add 3g of salt, and sprinkle with black pepper碎 to taste. Turn the heat down to low, cover the lid, and slowly heat for 15 minutes until the fish is cooked.
5) Open the lid of the pot, sprinkle with chopped scallion and cilantro leaves, serve, and enjoy.
