Defrosting frozen fish is the first step in cooking, and the right way to thaw it will preserve the texture and texture of the fish. Here are some tips:
1.Refrigerated defrosting: Freeze the fish in the freezer compartment of the refrigerator and thaw it slowly at low temperatures. This is the safest way to thaw because the low temperature prevents bacteria from growing. But it's important to note that this process may take some time, so plan ahead.
2.Water bath thawing: Place the frozen fish in an airtight bag and place the bag in cold water. Change the water regularly to ensure that the water temperature is kept within a safe range. This method is relatively rapid, but the water temperature needs to be monitored at all times so that it does not exceed the safe defrosting range.
3.Microwave defrosting: You can use the defrosting function in the microwave, but be careful not to expose the fish to local heat. When using a microwave oven to thaw, it is recommended to divide the fish pieces to ensure even thawing.
4.Quick thawing: If you're pressed for time, you can opt for a quick thaw. Place the fish meat in a sealed bag and place it under the cold tap to rinse it constantly. This is quicker, but it also ensures that the fish is not subjected to excessive temperature fluctuations during the thawing process.
5.Don't use hot water: Avoid using hot water for thawing, as this may expose the surface of the fish to premature heat, increase the risk of bacterial growth, and may cause the meat to become rough.
6.Cut the fish into pieces: If you have large pieces of frozen fish, consider cutting it into small pieces before thawing. Small pieces of fish thaw faster while helping to thaw evenly.
1. Steamed frozen fish
Ingredients: Frozen fish: appropriate amount;Ginger slices, green onions: appropriate amount;Cooking wine, light soy sauce, salt: to taste;Cooking oil: to taste.
Step:7Defrosting Frozen Fish: Remove the frozen fish in advance and defrost it slowly in the refrigerator to ensure that the texture of the fish is more tender.
8.Prepare the ingredients: Prepare the ginger slices and green onions, spread the ginger slices on both sides of the fish, and place the green onions in the belly of the fish to add aroma.
9.Marinate the fish: Make a few cuts on both sides of the fish to facilitate the penetration of the marinade. Sprinkle cooking wine and salt evenly on the fish and wipe evenly.
10.Into the steamer: Prepare the steamer, add water and bring to a boil. Place the marinated fish in the steamer and place it in the steamer.
11.Steamed fish: Start steaming over medium-low heat. The steaming time depends on the size of the fish, usually 15-20 minutes.
12.Seasoning: During the steaming of the fish, you can add some ginger and green onion to the steaming drawer to add aroma. It is also possible to sprinkle some chopped green onions and coriander at the end of the steamed fish.
13.Oil: Heat an appropriate amount of cooking oil in a small pot, and when the oil temperature is reached, pour it on the steamed fish to make the skin more shiny.
14.Remove from the pan: Remove the steamed fish, put it on a plate, and drizzle with some light soy sauce before serving.
Tips: 1) Choice of Fish: Choose fresh frozen fish, you can choose different kinds of fish according to your personal taste.
2) Salt the fish: Salt is sprinkled on the fish to remove the fishy smell and enhance the flavor, and there is no need to add too many other seasonings.
3) Steaming time: The steaming time of the fish depends on the size and type of fish, so as to avoid over-steaming and causing the fish to be too dry.
2. Pan-fried frozen fish pieces
Ingredients: Frozen fish fillets;Salt and pepper, to taste;Flour, to taste;Olive oil or cooking oil, to taste;Lemon slices, for garnish (optional).
Steps:1Defrost the fish pieces: Put the frozen fish pieces in the refrigerator ahead of time to thaw them slowly, or use the defrost function of the microwave. Make sure the fish pieces are completely thawed to ensure even cooking.
2.Seasoning: Sprinkle salt and pepper evenly on both sides of the fish pieces to make the seasoning more even. Other spices can be added according to personal taste.
3.Floured: Evenly coat the fish pieces with a thin layer of flour, which helps to increase the crispiness of the outer layer and lock in moisture from the fish.
4.Heat pan with cold oil: Pour enough olive oil or cooking oil into a pan and heat to medium-high heat. Make sure the oil is hot enough, but don't let it smoke.
5.Fry the fish pieces: Place the floured fish pieces in a hot pan and fry until golden brown on both sides. This process usually takes 2-3 minutes on one side, depending on the size and thickness of the fish.
Tips: 1) Don't flip too often: When frying fish pieces, avoid turning them frequently to avoid damaging the integrity of the fish. When frying on each side, make sure it has enough time to become crispy.
2) Avoid too high oil temperature: Too high oil temperature can easily cause the outer layer to change color prematurely and the inside to be unripe. The moderate oil temperature helps to maintain the tenderness of the fish.
3) Served with lemon: Traditionally, pan-fried fish pieces are served with lemon slices, and you can squeeze some lemon juice on top of the fried fish pieces to enhance the delicious taste.
4) Enjoy: Remove the fried fish pieces, drain the excess oil, arrange on a plate, and serve with your favorite vegetables or salad.
3. Braised frozen fish fillet
Ingredients: Frozen fish fillet: 500g;Minced ginger and garlic: to taste;Cooking wine: 1 tbsp;Light soy sauce: 2 tablespoons;Dark soy sauce: 1 tbsp;Brown sugar: to taste;Cooking oil: Appropriate amount;Warm water: to taste;Salt: to taste;Shallot segments: to taste.
Steps:1Frozen fish fillets are thawed in advance, washed and set aside.
2.Add an appropriate amount of cooking oil to the pot, heat and stir-fry the minced ginger and garlic until fragrant.
3.Add the thawed fish fillets and fry until golden brown on both sides.
4.Add an appropriate amount of cooking wine, cook in light soy sauce and dark soy sauce, and stir well.
5.Add an appropriate amount of warm water, add an appropriate amount of brown sugar, reduce the heat to low heat, and simmer for 10-15 minutes.
6.Add salt to taste before collecting the juice, sprinkle with shallots, and stir-fry evenly.
7.Serve on a plate and enjoy a delicious braised frozen fish fillet.
Tips: 1) Fish fillet selection: Choose fresh, frozen and thawed fish fillets to ensure a fresh and tender taste.
2) Pairing of condiments: The combination of light soy sauce and dark soy sauce should be moderate, and it can be adjusted according to personal taste.
3) Master the heat: When frying the fish fillet, the heat should be moderate, and both sides should be golden brown to maintain the tender taste of the fish.
4) Heat when simmering: Reduce the heat and do not stir frequently during the simmering process to avoid breaking the shape of the fillet.
5) Add warm water: Adding the right amount of warm water will help the fish taste better and reduce the excess cooking oil.
6) Seasoning: Add salt to taste before harvesting the juice to avoid putting salt too early and causing the fish to lose its tender texture.
7) Garnish the shallots: Sprinkle the shallots at the end, which is not only beautiful, but also adds a fragrance.
Under the guidance of the chef, through clever cooking methods, the frozen fish has an attractive color and aroma, no longer just an "ice cube" in the cold season, but a delicious dish that makes people can't help but add a touch of warmth to the cold winter day. Whether it's the lightness of steaming, the crispiness of pan-frying, or the deliciousness of braised braised dishes, these three methods all show different layers in taste. When you chew the fish, you can feel not only the mellow umami, but also the taste of the sea. In the cold winter season, delicious frozen fish dishes have become a bright color on the table, adding a beautiful life to life. Hopefully, these three delicious frozen fish dishes will warm your winter table and satisfy your discerning taste buds.