People's passion for fine cuisine is fueled by an inexhaustible drive, always anticipating the next culinary opportunity and the delights they will create.
The black fish, this aquatic creature, thrives on the nourishment of water, growing and maturing within its embrace.Nutrient-rich and tender, black fish is widely cherished, inspiring diverse culinary techniques. Below we explore the method for dry-fried black fish. Dry-Fried Black Fish Ingredients: Black fish, shiitake mushrooms, pickled mustard greens, cooking wine, ginger, chicken bouillon, sugar, vinegar, soy sauce.
Method:
1. Clean the fish by removing scales and guts. Cut the head as described earlier. For the body, slice into 7-8 cm sections without splitting them open. Instead, make vertical diagonal cuts into the flesh. A 1-pound black fish typically yields 3-4 sections, while a 2-pound fish can be cut into 5-6 sections. For thicker fish, shorter 7-8 cm sections may suffice.
2. Heat oil in a wok and fry garlic cloves. Add fish and pan-fry briefly. Season with salt. Once the fish proteins begin to set, evenly sprinkle diced ginger and granulated sugar over the fish. As the sugar melts, the fish's aroma will rise.
When most of the oil and liquid have evaporated, add the prepared seasoning mixture of cooking wine, vinegar, and soy sauce in a 6:2:2 ratio. Add chicken bouillon and MSG, sprinkle a pinch of twelve-spice blend, then add dried shiitake mushrooms and pickled mustard greens. No water is needed—the liquid from the seasonings should just cover the fish.Reduce heat to low and simmer until the sauce has completely reduced. Stay by the stove, checking frequently. When the sauce has evaporated and the surface is slightly caramelized with oil, turn off the heat and transfer to a serving plate.
The distinctive aroma of fish wafts through the air, revealing a golden exterior and tender flesh. In an instant, this marvelous dish unfolds before you. A dish's freshness may last only ten minutes; beyond that, nutrients diminish and flavor fades. Yet the cook's heartfelt intention endures, lingering in your memory long after.
Also known as blackfish, mudfish, or livehead, this species belongs to the catfish family. Though abundant and commonly consumed, its nutritional value remains underappreciated. When prepared correctly, this fish offers significant health benefits—knowledge we should actively seek to understand.
Are we aware of black fish's nutritional value? It's actually quite substantial. Typically, every 100 grams of black fish contains approximately 78 grams of water, 20 grams of protein, 1.4 grams of fat, 1.6 grams of ash, along with significant amounts of Vitamin A (26 micrograms), thiamine, riboflavin, niacin, and minerals like potassium,sodium, magnesium, zinc, calcium, phosphorus, iron, selenium, and other trace elements. Thus, we can see how nutritionally rich black fish is when consumed regularly.
Black fish meat contains protein, fat, 18 amino acids, and essential minerals like calcium, phosphorus, iron, along with various vitamins. It is suitable for those with physical weakness, hypoproteinemia, spleen-stomach qi deficiency, malnutrition, or anemia. In the western Guangxi region, black fish is often regarded as a precious tonic for promoting lactation and replenishing blood.
Black fish effectively dispels wind, treats malnutrition, fortifies the spleen, boosts qi, promotes diuresis, and reduces swelling. Thus, in northern China, postpartum women, rheumatism sufferers, and children with malnutrition often seek out black fish as a complementary dietary therapy.In daily life, black fish is also a highly prized tonic. Its nutritional value is undeniable, as this fish aids in lactation and blood replenishment. It also possesses notable effects in dispelling wind, treating malnutrition, strengthening the spleen and boosting qi, promoting diuresis, and reducing swelling. Thus, incorporating black fish into one's diet for nourishment is highly beneficial.