Stewed Spanish Mackerel

Name: Stewed Spanish Mackerel
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Spanish mackerel; 10g shallot; 1g Ginger powder; A few petals garlic; 1 piece star anise; 2g pepper powder; 2 tablespoons Soy sauce; 5g Cooking Wine; 4g salt; 3g Vinegar; 3g Sugar

by Looking for Peach Blossom Island

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Mackerel is tender, with few thorns, little fishy smell, and nutritious, suitable for all ages. Whether it is home-style stew, or dumplings filled with Spanish mackerel and chives, it is very delicious. There is a saying in Dalian, "saury edge, spaniel tail", which means that the two parts of hairtail and spaniel are the best.

The section of the Spanish mackerel near the caudal fin has only a thick fish bone in the middle, which is contained in the mouth. The tongue rolls up and sucks, the whole meat falls into the mouth, and then the fish bone is pressed with the molars. The soup in the middle came out and it was very delicious.

Stewed Spanish Mackerel

1. Choose a Spanish mackerel with clear eyes, shiny body and no broken belly. Take out the gills, internal organs, peritoneum and congestion. If it is not cleaned, the stewed fish will be fishy

2. Cut the fish into thick pieces and prepare other auxiliary materials. The pieces of fish can be cut with an oblique blade, or cut directly into sections. The meat is tender, it will be loose if cut too thin

3. Heat oil in a pan, saute the shallots and garlic

4. Turn off the fire. Add cold water, add all the seasonings except the dark soy sauce, and mix thoroughly. Place the fish cubes in the pot. Stewed in an old iron pot is more delicious

5. Turn on a low heat, after the soup is boiling, skim off the froth, simmer on a low heat, collect the juice and lighten it with a little dark soy sauce before it comes out of the pot.

Tips:
1. The dark soy sauce in the last step can also be omitted. When adding it, taste the saltiness of the soup and increase it as appropriate.
2. The fish is very tender, do not turn it halfway. When adding cold water at the beginning, it is enough to just barely cover the water volume of the fish.
3. When loading the plate, hold the pot in one hand and the spatula in the other, push the fish while inverting, and just slide the fish directly into the plate. The belly of the fish is especially tender and can break easily.
4. Because of the thick cut, the stewing time is too long, the meat will be old, and the time is too short, and the meat in the core is not easy to taste. Fish meat is better with the soup, and the bibimbap is also great.