Braised is a classic cooking method that usually uses seasonings such as soy sauce and sugar, and is simmered over a slow fire to allow the food to fully absorb the flavor. Braised is suitable for a variety of fish, such as grass carp, carp, sea bass, etc. However, different fish have slightly different tastes and flavors, so it is also a bit particular about which fish to braise is made.
First of all, braised fish is best suited for fish with delicate flesh and few spines. Because the braised fish needs to be fried until golden brown on both sides, and then simmered slowly, if there are too many fish bones, it will affect the texture and may even pierce the mouth. Therefore, things like sea bass, cod, etc. are all good options.
Secondly, different types of fish have different textures and flavors, so it is important to choose according to personal taste. For example, the meat of sea bass is delicate and has no fishy smell, which is suitable for steaming and braising itOn the other hand, carp has looser flesh and a certain earthy flavor, which is more suitable for stewing or braised soup.
In addition, the taste of braised fish will also vary depending on the preparation method and seasoning. For example, when making braised fish, you can add star anise, cinnamon, ginger, green onion and other seasonings to increase the aroma, and you can also add the right amount of chili pepper or sugar to adjust the taste according to your personal taste. In conclusion, the choice of which fish to braise is decided according to personal taste and actual situation. However, no matter what kind of fish you choose, the choice of preparation method and seasoning is also very important. Gastronomy