Roasted Anglerfish with Garlic Spicy Sauce
by Jun Meng dark blue
Favorite
Difficulty
Hard
Time
15m
Serving
2
Chinese people particularly like things with auspicious meanings in names. For example, you often see the combination of gourd and bat, which actually means "Fu Lu". Butterflies playing with cats are actually homophonic sounds of mào dié, which means longevity. ; The monkey stands on horseback, alluding to "immediately seal the prince", which means a smooth career.
Today's protagonist, monkfish, not only sounds auspicious in its name, but also its taste and nutrition are extraordinary.
Monkfish, scientific name anglerfish, is a bony fish, anglerfish, commonly known as anglerfish, toad fish and so on. There is a fleshy protrusion above the monkfish head, shaped like a small lantern, which is formed by the dorsal fin of the monkfish gradually extending upward, like a fishing hook for attracting bait. The monkfish has a flat body and a large head. The eyes are relatively small, growing on the top or side of the head.
In the Kanto region of Japan, monkfish is regarded as the best in the world, and is known as the so-called "pufferfish in the west and well-being in the east". Although monkfish is large, its head is huge and meatless, and the only meat-eating part is the tail. The meat of monkang fish is tight like a lobster, firm but not loose, full of elastic fibers, more delicious than ordinary fish, and rich in collagen (so it is also called "the poor man's lobster"). The Japanese love to eat Ankang pot, especially in winter. In addition to hot pot, the Japanese also use Ankang fish liver to make sushi, and Ankang fish liver is also known as the seabed foie gras, which is said to have the function of clearing heat and detoxifying the skin. The general way of eating is steamed or sashimi.
Monkfish grows in a wide area and is a worldwide fish. my country is mainly distributed in the Yellow Sea, South China Sea and East China Sea. The East China Sea is harvested from January to April and December each year. Monkang fish meat is rich in vitamins A and C, calcium, phosphorus, iron and other trace elements, with high nutritional value. Its tail muscle can be eaten fresh or processed to make money pine. Its fish maw and fish roe are high-nutrition foods. The skin can be made into glue, the liver can be extracted from cod liver oil, and the fish bone is the raw material for processing fish meal. Because the meat is tender and delicate, the stewed taste is the best, the whole body has no thorns and less bones, so it is especially suitable for children. "
Today's protagonist, monkfish, not only sounds auspicious in its name, but also its taste and nutrition are extraordinary.
Monkfish, scientific name anglerfish, is a bony fish, anglerfish, commonly known as anglerfish, toad fish and so on. There is a fleshy protrusion above the monkfish head, shaped like a small lantern, which is formed by the dorsal fin of the monkfish gradually extending upward, like a fishing hook for attracting bait. The monkfish has a flat body and a large head. The eyes are relatively small, growing on the top or side of the head.
In the Kanto region of Japan, monkfish is regarded as the best in the world, and is known as the so-called "pufferfish in the west and well-being in the east". Although monkfish is large, its head is huge and meatless, and the only meat-eating part is the tail. The meat of monkang fish is tight like a lobster, firm but not loose, full of elastic fibers, more delicious than ordinary fish, and rich in collagen (so it is also called "the poor man's lobster"). The Japanese love to eat Ankang pot, especially in winter. In addition to hot pot, the Japanese also use Ankang fish liver to make sushi, and Ankang fish liver is also known as the seabed foie gras, which is said to have the function of clearing heat and detoxifying the skin. The general way of eating is steamed or sashimi.
Monkfish grows in a wide area and is a worldwide fish. my country is mainly distributed in the Yellow Sea, South China Sea and East China Sea. The East China Sea is harvested from January to April and December each year. Monkang fish meat is rich in vitamins A and C, calcium, phosphorus, iron and other trace elements, with high nutritional value. Its tail muscle can be eaten fresh or processed to make money pine. Its fish maw and fish roe are high-nutrition foods. The skin can be made into glue, the liver can be extracted from cod liver oil, and the fish bone is the raw material for processing fish meal. Because the meat is tender and delicate, the stewed taste is the best, the whole body has no thorns and less bones, so it is especially suitable for children. "
