How to cook fish – the basic principles of cooking
You can cook almost any fish, but it is better not to cook too little in this way. Particularly tasty is boiled fish as a whole, so it will be juicier and tastier.
Fillet or stewed fish are cut at right angles in portions. A cross-section is made on the skin so that the pieces are not deformed during the cooking process. Boil the fillet and sliced fish in a little water. It is enough if the liquid only covers the fish.
A large fish is poured completely with cold, slightly salted water, so it will gradually heat up with the liquid. If you cook smaller fish, fill it with warm water so that it boils quickly.
Sea fish is cooked by adding leaf leaves, vegetables, vegetables, pepper and salt to the water. Onions and roots are cleaned and cut into small pieces. The fish will be tastier, and not so cooked if it in a spicy broth fills lemon juice or a little vinegar.
Noble varieties of fish are cooked with the addition of wine, lemon juice, fresh mushrooms, etc. In the cooking process does not allow intense boiling broth. To determine the readiness of the fish, it is pierced in the thickest part of the fork. It should be free to enter the meat. Before serving, boiled fish is not removed from the broth, as it dries quickly.
On the basis of fish, broth prepares tomato or white sauce. Serving cooked fish can be both hot and cold. Threats are served with a dish and cold is served with pickled vegetables or green salad. Boil the fish can be steamed. For this ideal multicooker or steamboat.
How long does it take to cook a fish?
Fish do not require long heat treatment, otherwise, it can be difficult, and lose an attractive appearance and taste.
How long to cook the fish depends on the size and type:
• melt the chef 5 minutes;
• Disturb, cut into portions – hour;
• Mackerel and pollock – ten minutes;
• whole carp – 45 minutes, cut into pieces – half an hour;
• Solder and catfish – ten minutes;
• hake – 35 minutes;
• trout, pink salmon and zander – a quarter of an hour;
• salmon – half an hour;
• Herring, sterling, cod, and flounder – 20 minutes;
• Shuku – 25 minutes.
Now you know how long to cook the fish, and the readiness can be determined by the fins. They must move freely from the carcass.
Recipe 1. How to cook fish
Ingredients
- blankets of tilapia or flounder
- salt
- water
- Black pepper
- vinegar or lemon
- garlic
- Carrot
- onion
Preparation Method
1. Wash the fish fillets under the tap and place them in a saucepan. Fill with cold water to completely cover the fish.
2. Pour about a teaspoon of salt, add a tablespoon of lemon juice. Place the pot of fish on medium heat. Water should not boil intensively.
3. Estimate the cooking time based on the fish’s weight. The cooking time is about five minutes for every half kilo. Take out the fish from the broth and cut it into pieces and serve with potatoes or rice.
Recipe 2. Steamed fish
Ingredients
- fish fillet – 700 g
- soy sauce – 30 ml
- green onions – 20 g
- vegetable oil – 30 ml
- Ginger root – 2 cm.
Preparation Method
1. We wash the fish fillets under running water, dry them with napkins and place them in a steam boiler.
2. Cut a piece of green onion springs, three inches long. Half of the ginger root is cleaned and cut into thin slices. Put onion and ginger on top of fish fillet.
3. Place the container of fish in a double boiler and cook until done.
4. The remaining green onions decreased rings. Soulmate ginger root three on a fine grater. Taste the onions a bit with ginger, pour the whole soy sauce and simmer for a few minutes.
5. Place the finished fish on a dish, salt and pour soybean sauce. Served with fresh salad and dishes.
Recipe 2. Pollock steamed in a slow cooker
Ingredients
- two pollock bodies
- fresh parsley
- salt
- dill
- spices for fish
Preparation Method
- Pollock is thawed completely on the bottom shelf of the refrigerator. Clean, trim and tails.
- Cut the pole bodies into small pieces. Put the fish in a deep bowl, season with spices and salt. Stir and leave for some time so that the fish is soaked with spices.
- Remove the fish from the milk, place it on the counter and pour the onion sauce. Serve with boiled potatoes.
Recipe 4. Stuffed mackerel, cooked in packaging
Ingredients
- three mackerel
- spices for fish
- large carrots
- salt
- onion
- gelatine – 10 g
- processed cheese
- two boiled eggs.
Preparation Method
- Wash mackerel, empty them with napkins. Cut tails, fins, and heads.
- Cut the belly and remove the inside. Make a cut along the back, remove the ridge and ribs. Check the fillets for small bones, if necessary remove them with tweezers.
- Clean the carrots, wash and take three large ones. In a bowl of carrots we rub melted cheese and peeled boiled eggs.
- Clean the onion from its skin. Add the rest of the ingredients. Salt and mix well.
- Pour into a mixture of vegetables, eggs and cheese gelatine. Stir again. 6. Cut off a piece of foil. Place the finished mackerel fillets on the table, Remove the skin, salt and sprinkle with gelatine. We spread a third of the filling and carefully blend. We also stop the rest of the carcass.
- Put two carcasses on the foil. Put the third fish on top. Press down and sprinkle gelatin again. Tightly pack mackerel in foil in the form of a roll. The edges are wrapped. Roll put in a plastic bag and tie it.
- Boil water in a saucepan. Roll in the package in boiling water and cook for forty minutes. We take out, refrigerate, switch to deep dishes and leave the fish under pressure in the refrigerator for three hours.
- Remove the bag, fold out the foil and cut the stuffed mackerel into slices. Served with a salad of fresh vegetables.
How to cook fish – Tips and tricks
- Salting fish is better at the end of cooking.
- Use enough water to barely cover the fish. A large amount of water affects the taste of the fish.
- Do not allow instant cooking!
- Use spices carefully so that they do not interfere with the taste of the fish.
- If you make a broth-based sauce, strain it several times.