Fish is rich in high-quality protein, Omega-3 fatty acids and a variety of vitamins, which help cardiovascular health and brain development. The rich nutritional value makes fish an important choice for healthy diet. It has a delicious taste and is easy to cook with multiple cooking methods, which is deeply loved by everyone. When it comes to fish dishes, most people are used to fry flat or bake them in the oven. This is the most classic way of cooking. However, if the heat or time is not controlled properly during frying, the fish will easily become dry, and the skin and surface will often burn, causing trouble.
According to the Japanese media "grape", a new cooking method "boiled fish" has attracted attention recently. Use low-temperature and slow-cooking to heat the fish, which can keep the fish meat moist, soft and plump, making it more tasteful. During the report, the column writer "Kijikaku" certified that the difference between roasted fish and boiled fish was compared.
Kijikaku first slice the fish bought from the supermarket and bake it on both sides over medium heat for 5 to 6 minutes. The roasted fish produces a scent that is savory and has a crispy skin, which is a familiar classic flavor.
Then Kijikaku tried boiling. He washed the slices of the fish and wiped them with a kitchen towel. Then he added a little rice wine to the water, put the fish into the pot, and slowly cooked over low heat for 8 to 10 minutes. Finally, dry the water and it was finished.
The fish after boiling water is obviously different. The originally red fish meat turns white and looks completely different from roasted fish. After tasting, the taste of the two is even more distinct. The roasted fish has a rich and grilled aroma and has a crispy texture; the boiled fish is soft and melts in the mouth, so tender that it seems to be scattered.
Kijikaku said that if you prefer the aroma of fish to burn, frying and roasting will definitely not be a regulatory method. However, the fish meat with boiled fish not only has a moist taste and a gentle taste, but it is not easy to become harder after being cold. He believes it is very suitable for cold dishes, such as cold noodles or fish salad, which is also a good choice for not too much time to organize the mixed kitchen.