Recipes tagged "Flounder"

11 recipes found

Pan-fried halibut

This recipe is still from "Master of Chef's Home Cooking" by Bulldog Chef Ferran Adria. Since I don’t have sherry vinegar at home, I tried using white wine and rice vinegar instead. Students who have authentic materials should try to use the original recipe.

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Grilled halibut

Flounder is known as the freshest fish in the sea, with a protein content as high as 21%. The fat layer under the scales is thick and contains a large amount of unsaturated fatty acids. The content of calcium, phosphorus, iron, zinc, iodine, selenium and other inorganic salts is more than 1.2%, and the nutritional value is very high. Wang Shixiong of the Qing Dynasty recorded in "Suixiju Diet Spectrum": Anchovy is sweet and flat, appetizing, warming the internal organs, and tonifying deficiency. Males are suitable for fresh food, and females that are very white and beautiful are suitable for eating, especially if they are the next year old. The ancients believed that the fish tastes better when dried than when eaten fresh. In the past, the production of flatfish was abundant and the supply exceeded demand. In addition to being eaten fresh, a large amount of fish was salted, dried and sold to the mainland. Nowadays it is extremely rare. The taste of anchovy is fresh, mellow and long-lasting, with excellent texture. In the food industry, there is a saying that the anchovy comes from the south and the anchovy comes from the north. For all kinds of fish, the freshness after spawning is always not as good as before spawning, but the opposite is true for bream. In late spring and early summer, the shad that swim from the open sea to the offshore to spawn are just like the shad before spawning, and their meat is the most delicious. Fish from the same place are as different in taste as charcoal. This is the difference before and after spawning. There is also an interesting phenomenon. The larger the scales of freshwater fish, the thicker and fewer the fish bones. The opposite is true for saltwater fish. The larger the scales, the thinner and more fish bones. There was a poem by the predecessors: Every family recommends Juluo in spring nets, and the flavor of anchovies is of the same family. There are also Yuancai sighing in front of the bottle, even though it is said that the fragrant vines hate the many thorns. What I mean is that the flounder is delicious, but it has many thorns. Its thorns are as thin as cow hairs and are intertwined, which is a great test of people's tongue skills and patience. Impatient people often dare not understand, and thus miss out on such delicious food. Just like the first person to eat crabs, only those brave and adventurous people can get the best rewards. This is a universal creed. The way of eating is no exception. In my opinion, sucking fish bones requires acrobatic dexterity and tacit understanding between the tip of the tongue and the cheeks, and the result will definitely bring us to a higher level of taste enjoyment. What those who are willing to gain from this process between primitiveness and art are absolutely incomparable to the bland taste of chewing large pieces of fish meat. The excellence of the fish is everywhere, from the outside to the inside. Like the scales of a fish, they are hard in texture, but to us they are nothing more than redundant waste. The scales of the fish are still a rare delicacy, crisp and tender in the mouth, and fragrant. It’s really a shame to see people who don’t know discard it like a piece of shit! Fresh flounder, whether steamed or boiled, is a delicacy.

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Extremely delicious pan-fried braised catfish

[Fried and Braised Flounder] The combination of vegetable oil and animal fat increases the fragrance of the fish itself. The simple and original production process retains the freshness of the fish to the greatest extent. The meat of the fish after frying and braised is firm and delicious. The fish bones soften under high-temperature grilling and boiling, releasing more collagen to enhance the flavor of the fish.

Hot dishes Garlic slices
Steamed halibut

Flounder has the effects of dispelling rheumatism, activating blood circulation and unblocking collaterals. The unsaturated fatty acids contained in it are easily absorbed by the body, helping to lower blood cholesterol and enhance physical fitness. The flesh of sole fish is tender and white, delicious and plump, and it can replenish deficiency and replenish qi. . . . . . In fact, I have been eating this kind of fish with one side black and one side white, with two fish eyes on one side. The taste and texture are good, but I don’t know the name. I found out after looking it up... Haha...

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Spicy and sour halibut braised with tofu

The ① dish that I came up with on a whim turned out to be quite successful, and it tastes great

Hot dishes Chopped pepper sauce
Grilled halibut

The scientific name of this marine fish is flatfish, and we call it square fish locally. The flesh of halibut is tender and has many spines. The unsaturated fatty acids contained in it are easily absorbed by the body, which can help reduce blood cholesterol and enhance physical fitness. This kind of fish has very few bones, just a big bone in the middle, and the meat is fresh and tender. It is delicious whether braised, souped or grilled.

BBQ Oven dishes
Sautéed halibut

Flounder meat is delicious and nutritious. The meat has many thorns and few thorns. It tastes fresh and tender. It is fried directly without adding a drop of water and is full of umami. Flounder has a lot of fish meat and relatively few fish bones. It is very suitable for the elderly and children. The preparation is also very simple. It only requires a little bit of XO sauce and zero-added special soy sauce. It is braised and fried without water. The cooked flounder is super delicious.

Hot dishes Home cooking
Braised halibut

Flounder has the effects of dispelling rheumatism, activating blood circulation and unblocking collaterals. The unsaturated fatty acids contained in it are easily absorbed by the body, helping to lower blood cholesterol and enhance physical fitness. The flesh of sole fish is tender and white, delicious and plump, and it can replenish deficiency and replenish qi. . . The halibut meat is tender and delicious steamed or braised. . . .

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Pan-fried halibut

Learn how to cook Pan-fried halibut with Hot dishes and Home cooking.

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【Yantai】Braised halibut

The advantage of living by the sea is that you can often buy very fresh deep-sea fish. My family likes to eat fish, and I also like to cook it. All kinds of fish, various ways of cooking: steamed, braised in sauce, braised, smoked, pan-fried, dumplings, fish steaks, etc. Flounder is a relatively common local fish. It is rich in protein, vitamin A, vitamin D, calcium, phosphorus, potassium and other nutrients. It is especially rich in vitamin B6 and has low fat content. In addition, flatfish is also rich in DHA, the main component of the brain. Regular consumption can enhance intelligence. There are many ways to cook sea fish. The most common way in our family is braised. In this way, the fish is very tasty, and the soup is also very delicious when mixed with rice.

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Beautiful clownfish [open its eyes]

Because the two eyes of the flounder are on one side. Therefore, two fish of the same category are needed to identify the direction when swimming. Generally speaking, flounder has the meaning of being in pairs. Later, it was used as a metaphor to be inseparable, or to refer to lovers in general, so flounder is also regarded as a symbol of love. Who would have thought that this ugly fish would have such a beautiful symbol. Although it doesn’t look good, it tastes extremely delicious. If you dress it up carefully, it will make your eyes shine. Fish is rarely cooked, and steaming is rarely used. I used to think that this was very troublesome and difficult to succeed. But in fact, as long as you put your mind to it, anything is possible. And after you succeed, you will find that it is not that difficult.

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