1 recipe found
Common names of green-scaled fish: green skin, green fish, willow leaf green, white lamb. Distributed in the western North Pacific. It is produced in China in the East China Sea, Yellow Sea and Bohai Sea. The sides of the body are flat. It has a wide range of uses, can be used as medicine, and is delicious. In our local Weihai, it is called spinefish and also called sea crucian carp. This fish has a lot of bones and many people don’t like to eat it. However, as the old saying goes, those who are good at eating fish should eat fish with many spines. The spines are the bones of the fish. The many spines indicate that the fish likes it. When moved, the meat is firm and tender, so the meat of this kind of green fish is very fragrant. Fresh ones are usually braised in soy sauce. Barbecue restaurants usually use skewers to grill them. Because the green fish contains a lot of fish oil, it is full of aroma when grilled. I used an electric pan to fry it this time. Before frying, I only need to add simple seasonings to marinate it, and then fry it directly. There is no need to use oil when frying, just dry frying. After frying for a while, the fish oil will overflow, and the aroma and umami will fill the room immediately, which will definitely make you drool.
