Pan-fried seabass

Overview

Perch is also known as flower perch, wallflower, perch plate, four-rib fish, etc. It is commonly known as perch. It is one of the four famous fish along with Yangtze River shad and Taihu whitebait. The meat of seabass is white and tender, fragrant and has no fishy smell. The meat is garlic-shaped and is best steamed, braised or stewed. Especially in late autumn and early winter, mature seabass is particularly plump and the fish has the richest nutrients accumulated in it, so it is the best time to eat seabass. Efficacy: Bass has the effects of nourishing the liver and kidneys, benefiting the spleen and stomach, resolving phlegm and relieving coughs. It has a good tonic effect on people with liver and kidney deficiencies. Bass can also cure fetal dysphoria and oliguria. For expectant mothers and women who have given birth, sea bass is a nutritious food that not only replenishes the body but does not cause overnutrition and leads to obesity. In addition, there is more copper in the blood of bass. Copper can maintain the normal function of the nervous system and participate in the function of key enzymes involved in the metabolism of several substances. People who are deficient in copper can supplement it by eating seabass. -The above description is taken from Baidu

Tags

• hot dishes
• home cooking
• bass
• cooking wine
• coriander
• edible oil
• black pepper
• ginger
• lemon juice
• salt

Ingredients

Steps

1. 1 Wash the fish, put it on the chopping board, and prepare kitchen scissors and kitchen knives

   

2. 2 Cut off the fish bones

   

3. 3 Scratching fish scales

   

4. 4 Wash the fish, cut the back of the fish, be careful in this step, the cut is just above the fish bones

   

5. 5 The skull of fish is relatively hard, so I prefer to use kitchen scissors to cut it open, which is safer

   

6. 6 After the fish is opened, use kitchen scissors to cut the gill joint, then lift the gills with your hands and throw away the entire internal organs, as shown in the picture

   

7. 7 I’ll also take care of the fishing line

   

8. 8 After processing the fish, rinse it and sprinkle about 3 grams of salt evenly on the fish

   

9. 9 Pour a teaspoon of cooking wine

   

10. 10 Cut two pieces of ginger, rub it gently on the fish to remove the fishy smell, then marinate it for 10 minutes

    

11. 11 After 10 minutes, dry the fish with kitchen towel

    

12. 12 Heat the oil in the pan, the oil temperature is about 5 levels, and fry the fish over medium heat. Pay attention to frying the fish belly first, and tilt the pan slightly to fry the head and tail of the fish. After frying for about 10 minutes, use a spatula to gently flip one side of the fish to check. If it has turned brown, you can flip it. When flipping, carefully flip the fish with the spatula and chopsticks.

    

13. 13 Sometimes the middle of the fish tripe cannot be fried. You can use a spatula to gently press and fry

    

14. 14 Flip and continue frying for about 10 minutes before it is ready to serve

    

15. 15 Sprinkle freshly ground black pepper evenly over the fish

    

16. 16 Garnish with a piece of coriander, squeeze in lemon juice when eating, and you can eat it. The aroma is tangy, and there is also the fragrance of black pepper and the fragrance of lemon juice. It is very delicious. If the taste is weak, you can also sprinkle some fine salt. I used red freshly ground sea salt, which is not particular!

    

17. 17 Finally, here is a detailed picture