How to cook braised fish in a pan

How to cook braised fish in a pan

In the past 10 days, hot topics about cooking and food have emerged all over the Internet. Among them, "pan-braised fish" has become the focus of many home chefs. This article will combine recent hot topics to provide you with a detailed analysis of how to use a pan to make a braised fish with full color and flavor, and attach structured data for reference.

1. Inventory of recent hot cooking topics (last 10 days)

2. Complete guide to making braised fish in pan

1. Ingredients preparation (for 2 people)

2. Detailed steps

(1)Fish processing:After washing the fish, absorb the water with kitchen paper and score 3 knives on both sides of the fish body to facilitate the flavoring.

(2)The key to frying:Heat the pan and pour oil (about 50ml). When the oil is 70% hot, add the fish and fry over medium-low heat until golden brown on both sides (about 3 minutes per side). A recent popular video emphasizes that when frying fish, do not turn it frequently. This is the key to ensuring the integrity of the fish skin.

(3)Seasoning stage:Set the fish aside, sauté the ginger and garlic with the remaining oil, then add:

(4)Stew and collect the juice:Add hot water to cover half of the fish, bring to a boil over high heat, then reduce to medium to low heat and simmer for 10 minutes, during which time use a spoon to pour the soup over the fish. According to recent tests by food bloggers, this time can ensure that the fish is fresh and tender.

(5)Remove from pan and plate:When the soup thickens, sprinkle with chopped green onion. The most popular way of presentation recently is to put some coriander and red pepper shreds on the fish to add color.

3. 5 practical tips that are hotly discussed on the Internet

1.Tips for preventing stick pans:Wipe the bottom of the pot with slices of ginger before frying fish. This is a trick that has received over 500,000 likes on Douyin recently.

2.New ways to remove fishy smell:Stuffing scallion knots and ginger slices into the belly of the fish, Xiaohongshu users have measured that the fish removal effect is increased by 40%.

3.Fire control:The main experimental data of UP station B shows that maintaining medium and small fire can make the fish protein slowly coagulate and achieve the best tenderness.

4.Seasoning time:Zhihu's highly praised answer pointed out that soy sauce should be added before adding water, as high temperature can stimulate the flavor of the sauce.

5.The key to harvesting juice:Weibo food celebrity V suggested opening the lid for the last 3 minutes to collect the sauce, which will make the sauce thicker and stick to the fish.

4. Nutritional data reference

Conclusion: Combining the cooking techniques that have been hotly discussed on the Internet recently, cooking braised fish in a pan is not only simple and convenient, but also keeps the fish fresh and tender. This dish has continued to gain popularity in recent food topics, and is particularly suitable for the quick cooking needs of modern families. Remember to bookmark this article so you can use these fresh and practical tips next time you cook fish!