Chima fish is a smooth-skinned, small intestine, scale-less fish known for its thick, delicious meat with few bones. Not only loved for its flavorful taste, Chima fish is also nutritious and can be prepared in various ways. With this ingredient, you can cook many delicious dishes such as braised Chima fish with galangal, grilled Chima fish with chili salt, crispy fried Chima fish, steamed Chima fish with beer, sweet soup with Chima fish… Additionally, you can also learn how to make simple and delicious Chima fish with soy sauce with Phụ Nữ Today to treat your family.
1. Ingredients for making Chima fish with soy sauce
– Golden Chima fish: 1
– Ginger: 1 bulb
– Scallions, garlic
– Starch: 1 tablespoon
– Seasoning: 1 tablespoon soy sauce, half tablespoon salt, 1 tablespoon oyster sauce, cooking wine, sugar
2. How to make Chima fish with soy sauce
Step 1: Prepare the ingredients
– After buying the Chima fish, clean it thoroughly. Then gut and remove the black membrane inside the fish’s belly. Rinse the fish with clean water and use a paper towel to dry the water on the surface of the fish. Use a knife to score the fish’s body on both sides in a crisscross pattern to allow the ingredients to penetrate quickly and cook faster.
– Remove any wilted or yellowed leaves from the green onion and wash them clean. Cut the green onion into bite-sized pieces.
– Peel the ginger, wash it clean, and chop it finely or crush it.
– Peel the garlic, rinse it with clean water, and crush it.
Step 2: Fry the golden Chima fish
– Place the Chima fish on a cutting board or flat surface, then sprinkle a thin layer of starch on both sides of the fish and rub it evenly with your hands. This method helps the fish not stick to the pan when frying and prevents the fish skin from breaking.
– Place the pan on the stove, add cooking oil, and heat it to 70%. Then add the fish to the pan and do not flip the fish immediately to avoid breaking the fish.
– When the bottom side of the fish gradually turns yellow, flip the fish and continue frying until the fish skin is slightly browned.
Step 3: Sauce the fish with soy sauce
– When the fish is almost cooked, you can take it out separately on a plate or push it to one side of the pan.
– Add ginger, garlic, and green onions to stir-fry until you smell the ingredients. Then place the fish on top.
– Take a small bowl and add 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, ½ tablespoon of salt, ½ tablespoon of sugar, a little starch, and 3 tablespoons of water, then stir well to dissolve the ingredients.
– Pour the sauce over the fish and shake the pan gently, then simmer over low heat for about 1 minute. Flip the fish and continue simmering for another 1 minute.
– Use a spoon to pour the sauce over both sides of the fish to evenly season the meat.
– Finally, pour cooking wine in a circle around the pan and wait for about 10 seconds, then turn off the heat.
After finishing the Chima fish with soy sauce, it will have an eye-catching color and an attractive fragrance. When eating, you can feel the sweet and fragrant meat of the fish, rich and not at all fishy. This dish is best enjoyed with hot rice.
3. Notes when making Chima fish with soy sauce
– Because the meat of the golden Chima fish is quite thick, before frying the fish, you should use a knife to score the fish’s body to allow the ingredients to penetrate more easily.
– Before saucing the fish, you should fry the golden Chima fish briefly to make the fish smell better and not fishy.
