Biguan fish is a freshwater fish, and its freshness is directly related to the taste of cooking. When buying a tubular fish, you should choose fresh fish with good gloss, intact scales, bright eyes, and red or pink gills.
Soak the fish pieces in cold water and add some salt to allow the fish to absorb the salt, which helps to remove the fishy smell. The brewing time should be based on the size of the fish, usually 15-30 minutes.
Before cooking, ginger slices can be marinated or stewed together, and the aroma of ginger helps to neutralize the fishy smell of the fish.
When marinating or processing biguan fish, an appropriate amount of cooking wine can remove the smell and enhance the taste of the fish.
Choose a high-quality light or dark soy sauce to add a delicious colour and flavour to the fish, but be careful not to overdo it so as not to mask the original flavor of the fish.
Steaming is a way of cooking to keep the fish in its original flavor. You can cut some shredded ginger on the fish body, drizzle some chopped green onions, drizzle hot oil after steaming, and sprinkle with chopped coriander, which is delicious.
It is braised in a braised manner and slowly cooked with light soy sauce, dark soy sauce, sugar, ginger, green onion and other seasonings to make the fish taste delicious and the soup rich.
You can season the fish and bake it in the oven or oven to add a fragrant flavor. During the roasting process, you can brush the fish with honey or olive oil to make the skin more crispy.
Biguan fish with fresh vegetables not only enriches the taste of the dish, but also adds a variety of nutrients. You can choose vegetables such as broccoli, carrots, and lotus roots, and pay attention to the coordination of time when cooking to keep the vegetables tender and crispy.
With the above handling and cooking techniques, you can easily create a delicious bikanyu dish at home. Whether steamed, braised or grilled, it can be adjusted to suit personal taste. Remember to use seasonings and fresh ingredients to make the fish an evocative dish.