Fish is a food that has many uses and can be served in many delicious variations. Not only is fish delicious, but it also contains lots of nutritious protein and healthy fats, such as omega-3 acids. A quality chef should know how to prepare fish in its lifetime, and this is a good place to learn about it. So get boneless fish meat, wok, your natural curiosity and appetite. Let's cook!
Step
Part 1 of 3: Mastering the Basics of Cooking
Step 1. Get the fish as fresh as possible
Of course, fresh ingredients are important every time you cook, but when it comes to fish, this is even more important. You can easily disguise the taste of chicken that has been stored for three days, but it will be difficult if you try to disguise the taste of cod that has been stored for three days. To cook the best fish in life, you must know the fishmonger well.
- The best trick to getting the freshest fish is to ask. Go to the fishmonger at the nearest grocery store and ask him which fish is fresh today. Sometimes you need to be flexible about the type of fish you cook, but this is for the better. Fresh fish almost always tastes better than less fresh fish, whether it's salmon, mackerel, tuna, or swordfish -- and many other fish.
- The freshest fish has a sea (salty) aroma, but is not fishy; the gills should be shiny and moist; fish meat should be firm and chewy; and fish scales should not dull or peel off easily.
Step 2. Familiarize yourself with the thermometer
Knowing the exact temperature at which the fish is fully cooked is the secret to cooking fish. To do this, use a food thermometer until you get used to it and can determine if the fish is cooked by touching or just by looking at the fish. Most fish are perfectly cooked when the internal temperature reaches 49-63°C.
Step 3. Know that it's okay if the fish is undercooked
Ever heard of sushi? Or how about ceviche? The two dishes were not cooked at all. Unlike undercooked poultry, which carries the risk of salmonella, fish is best eaten uncooked or even raw.
- Although raw or undercooked fish contains parasites, the incidence of serious health problems is overstated.
- Some fish are better eaten raw (or undercooked)! Fish such as tuna are usually only briefly grilled on both sides before being removed from the heat source and served. The famous tuna tartar is not cooked at all.
Step 4. Know the three basic types of fish
Fish fall into three basic types, which tend to be cooked in different ways and contain different nutrients. You will become a better cook by knowing the basic types of fish:
- Whitefish - some of which are cod, plaice, sole, and haddock. This type of fish has a translucent skin that will turn opal white when cooked. This fish is usually deep-fried or deep-fried in oil, which makes it a basic classic British dish.
- Fatty fish - some of these include salmon, trout and sardines. Fatty fish contains more fat than other types of fish, but the fat they contain is good fat (omega 3 fatty acids). This type of fish is usually grilled, grilled, or steamed.
- Shellfish - Some of these include shrimp, scallops, mussels, and oysters. Shellfish are categorized as either "crustaceans" (shrimp) or "mollusks" (oysters). This type of fish usually lives and feeds on the ocean floor. This fish is more difficult to digest than white fish or fatty fish.
Step 5. Experiment with marinades, but be aware that most fish taste good with just salt and pepper
There are many different types of marinades you can experiment with when cooking fish - soy sauce and honey go great with salmon, and olive oil and lemon go great with white fish. But in the end, good fish - just like good meat - will taste perfect if you let the original taste of the fish dominate, not the marinade.
Step 6. Cook the fish as dry as possible
Dry the fish before cooking no matter how you cook it. This is especially important if you are frying fish in a lot of oil or a little, as excess moisture will cool the hot oil. For best results, try to pat the cuts of meat or fish steaks dry with a paper towel before cooking them.
Step 7. Defrost the fish before cooking
For best results, use fresh fish. But let's face the truth - fresh fish is expensive and not everyone can afford that luxury. Frozen fish is another great alternative, but thaw fish for a day in the refrigerator before cooking for best results. Oh, also remember to pat it dry to remove excess moisture before cooking it.
For example, you can bake frozen fish, but you must double the normal cooking time recommended by the recipe. However, cooking frozen fish is very difficult, and it's not a good choice if you can avoid it
Part 2 of 3: Different Ways to Cook Fish
Step 1. Try grilling fish
Perfect for the hot summer months, grilling fish is an easy and fun way to cook. With a coal or gas grill, try to make a hot pile and a cold pile so you can cook the fish on low heat most of the time, then give it some color by finishing the cooking process by grilling the fish over high heat at the end. Make sure that you use a thermometer to get the temperature right, and remember that fish cooks very quickly!
- When grilling fish, make sure that you coat the grill and fish with a lot of oil before grilling them. Coating the fish and grill with enough oil will prevent cases where the fish sticks to the grill when you turn the fish over. If you wish, you can place the fish in a foil bag during the cooking process; it saves cleaning time and cooks fish very well.
- Remember to choose the right type of fish for grilling. Large, meaty fish such as salmon, halibut, and swordfish are the best types of fish for grilling, especially if you can cut them into steaks. Soft-fleshed white fish such as cod, scallops, or sole tend to fall apart more easily on the grill, making them less suitable for grilling.
Step 2. Try grilling the fish
Grilling relies on dry heat and a little oil to thoroughly cook the fish thoroughly, so this is probably the healthiest cooking option. Line the baking tray with wax paper or foil, then grease the fish thoroughly (or apply melted butter), and cook the fish over low heat for a long time. Here are some specific instructions to keep in mind when grilling fish:
- If you are grilling a piece of fish that has a thick center and thin edges, then roll the edges under the meat while the fish is cooking. That way, the edges won't be overcooked when the center is done cooking.
- Determine your cooking temperature. Because fish meat is tender and dries easily, many cooks recommend grilling fish at a low temperature (approximately 121°C) for a longer time (20 minutes for boneless cuts of fish). For thicker fish (middle cut), many cooks recommend roasting it on high (204°C) for a shorter time (15 minutes), although cooking time depends on the thickness of the cut.
- Try the 10-minute rule for searing fish, or the "Canadian way of cooking." Measure the fish piece at its thickest. For every inch (2.54 cm) of fish thickness, broil the fish at 204 - 232° C. Divide the ratio for fish thickness that is not even. For example, a 1.5-inch (3.8 cm) thick center piece of salmon should cook 15 minutes at about 218°C.
- For added flavor and moisture, try adding aromatic herbs and spices to the grilled fish. Lemon and capers or fennel sowa go well with salmon as well as other types of fish. Breadcrumbs go well with white fish, especially tilapia.
Step 3. Fry the fish in a little oil until perfect
Frying in less oil leaves you with the option of being a little more creative with your fish. Not only can you coat the fish with wheat flour or cornmeal for a crispy skin, but you can also make a sauce from the remaining juice left on the bottom of the pan. Here are some secrets in frying using a little oil to perfection.
- Start with enough oil and a hot skillet. Fill a steel skillet with enough oil and not too much, then heat it up. Starting with a hot skillet will make the skin of the fish cook quickly, so the heat will also be spread through the flesh of the fish, which will result in a better presentation and a better taste in the mouth.
- Remember to always fry with the skin side down. That way, the fish skin will cook evenly and spread over the fish flesh.
- After a minute or two on medium or high heat, reduce the heat to medium to low or low. Cook the fish very slowly from this point on. Cooking too hot will cause the fish to lose moisture before it's finished cooking, causing the fish to become drier.
- Flip the fish once! Start cooking the fish skin-side down on high. Lower the cooking temperature significantly, and cook the fish for a few minutes. Turn the fish once, and only once. Continue cooking the fish until the thermometer shows 58°C.
Step 4. Boil the fish
This is a method of thoroughly cooking fish by submerging it in a covered saucepan with a liquid that is hot or almost boiling, but not boiling. The liquid used should consist mostly of water, but usually other ingredients are also added to add flavor to the dish. White wine and salt are the most commonly used, and are usually used with herbs (thyme, rosemary, parsley, etc.) and/or vegetables (onions, celery, carrots, etc.).
- Try boiling fish with court bouillon, which is a great liquid for boiling food. Court bouillon is generally made of water, salt, white wine, vegetables (usually mirepoix) and a bouquet garni or a bouquet of herbs.
- There are two ways to boil: Boiling with "a lot" of water, i.e. completely submerging the fish in the water when it boils, or boiling with "little" water, in which the fish is only partially submerged in the water when boiled. Fish that is boiled in a lot of water usually don't require a lid, whereas fish that is boiled with a little water usually does.
- In general, the water used for boiling should be around 71 - 82º C. This means that the surface of the water is shaking slightly, and there may be a bubble or two. For water that is hotter to almost boiling, the cooking time will be significantly reduced.
- What fish is good for braising? 'Arctic char, barramundi, halibut, mahi mahi, striped bass, sturgeon, and tuna go well with boiled water.
Step 5. Fry the fish
Fried fish will satisfy the soul. While fried fish is less healthy than boiled or grilled fish, "regular" fish like catfish can be made into an art form when fried. Fish are usually coated with flour and placed in a hot skillet filled with oil. Here are some basics to keep in mind if you want to fry fish:
- Decide whether you're going to coat the fish with a smooth or thick batter. You can coat the fish in flour and egg, so the fish is thinner, or prepare a batter made of beer or curd to coat the fish and produce a thicker, crunchier skin. Cooking time was not significantly different for the two methods.
- Begin frying the fish in about 191º C in oil, and cook the fish for 3 to 4 minutes, or until the fish is golden brown. One trick to determine whether the oil temperature is right or not is to float a match on the surface of the oil. Matches have a flash point of 185º C, not much different from the ideal cooking temperature. It's not a trick that Martha Stewart admits, but it sure works!
Part 3 of 3: Trying Certain Recipes
Step 1. Make almond coated salmon
The crunch of the almonds goes well with the oil-rich salmon. This is another option besides breaded salmon!
Step 2. Grill the sea bass whole
That's right, a whole fish. In many cultures, fish eyes and cheeks are considered a pleasure. Filled with fruit, vegetables or herbs, this fish is an absolutely delicious dish.
Step 3. Try the trout with fennel topping
This recipe calls for fennel, a plant that doesn't dominate the delicate flavor of the trout. Add ginger, onion and lemon zest. Also add cabbage salad to the top of the forel.
Step 4. Make the lemon roasted cod
Cod can be grilled to perfection with a little butter, lemon, and onions. It feels good!
Step 5. Fry the flounder
A fish that lives and feeds on the bottom of the water with two eyes on each side of its face has a really soft texture. This fish does not move much, causing this fish to have a high fat content. This fish is suitable as a food that is quick to cook but delicious.
