Braised Barracuda

Braised Barracuda

by Yoha Kitchen

4.9 (1)







When the spring is the first freshest, eat Kai Lingsuo. After the startling sting, the weather gets warmer, and the barracuda that has been dormant for a winter begins to become active. It is the first sea fish caught after the beginning of the spring, so it has the reputation of being the first freshest in the spring; People on the beach eat fresh fish, usually stewed, the stewed fish soup is milky white, the barracuda itself has oil, and there will be a layer of oil on the fish soup.


Braised Barracuda

1. Fresh sea pike, alive when you buy it

Braised Barracuda recipe

2. Barracuda first scrape off the scales

Braised Barracuda recipe

3. Plan the belly of the barracuda and remove the intestines, and clean it. Be sure to clean up the internal organs and blood in the belly of the fish; cut into large pieces

Braised Barracuda recipe

4. Put a little oil in the pan, add green onion and ginger and stir fry to create a fragrance

Braised Barracuda recipe

5. Put an appropriate amount of water and put in the diced barracuda

Braised Barracuda recipe

6. Put in the right amount of cooking wine and a little white vinegar, add enough water at a time

Braised Barracuda recipe

7. Cover the pot and bring it to a boil, turn to low heat and simmer for about 15 minutes

Braised Barracuda recipe

8. When the fish is stewed, open the lid to see, the fish soup starts to turn milky white, and oily flowers appear on the surface; you can skim the oily flowers if you mind

Braised Barracuda recipe

9. Finally, add some salt to taste, and start eating and drinking.

Braised Barracuda recipe


The ingredients are very simple, the stewed fish is very fresh, and the sea pike in spring is basically free of fishy smell. Eat fish and drink fish soup in its original flavor.


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