9 Simple Tips for 5-Star Seafood
5-star quality seafood dishes require basic skills to have a delicious dish. Some factors, when applied, can completely change the quality and flavor of your food. Let's join Fishy Vietnam to learn and apply 10 simple tips to help you make dishes more professionally right below.
1. Be strict from the input stage, pay attention to choosing the freshest seafood
The first step is that you need to make strict choices right from the start. Because seafood is high in protein and easily spoiled, choosing and preserving it properly is very important.
If you choose fresh seafood, you should choose according to tips to get quality products and not reduce the flavor of the dish.
In addition, currently the technology of quick freezing when the product is still fresh is one of the best methods of preserving seafood today. The product after defrosting still retains its natural aroma and sweetness. course. This is also a smart choice to help you choose the right ingredients for the dish.
2. Defrost completely before cooking
If you buy frozen seafood or frozen seafood, let the seafood defrost completely for 30 minutes before cooking. Sudden transitions between cold and hot can cause seafood to dry out or overcook out of control, affecting the flavor.
In case you need to cook urgently, put the seafood in a sealed zip bag and place it in a water basin, changing the water continuously. However, we only use water at normal temperature, not hot water to defrost.
3. Use medium or low heat to crisp the skin and always fry the skin first
One of the secrets to making the dish crispy and delicious you need to remember is that you should put the skin side in first and press firmly into the pan so the fish skin cooks evenly and keep the heat at medium to low level to crisp the skin, otherwise the fish skin will begins to curl up and does not retain its original shape.
The first thing to note is that you must pat the fish dry before putting it in the pan to avoid oil splashing. After that, we wait for the oil to heat up before adding the fish so the fish doesn't stick.
4. Spread a layer of mayonnaise on the fish before grilling to prevent the fish from drying out
To prevent the fish from drying out, you need to mix mayonnaise with some spices and spread evenly on the fish to keep it moist. No need to spread too much mayonnaise.
5. Stop flipping your seafood over and over again
Turning seafood over many times will not have the best flavor. Instead, when starting the dish, let one side of the seafood cook until 70% cooked before flipping it only once for the dish to have the most delicious flavor.
6. Use the right type of oil when frying
When frying, you should also know that when frying catfish, it is best to use grapeseed oil, canola oil or olive oil because they are oils with high smoke points that are good for health. Nuts such as almonds and soybeans are best when pan-fried at medium temperature, not deep-fried.
7. Use a cooling rack, not paper towels, to remove excess oil
Use griddle instead of paper to drain oil: Squid rings, fried shrimp, fried crab... always attract diners. However, how to keep the dish crispy is always a question that gives the chef a headache. People often think of using specialized paper to absorb excess oil on food, but that is not the way restaurant chefs choose.
Leave your fried seafood on a cooling rack to retain its crispness; Paper towels and brown paper bags are a classic trick but can make your friend's dish taste fishier.
8. Put shellfish in the freezer for 5-10 minutes to make shelling easier
Species with shells that are relatively difficult to separate, so if you want to separate them easily, the most common way that women often choose when wanting to separate seafood shells is to boil them or soak them in hot water. However, this method is only suitable for soup, porridge or fried dishes when the animals are cooked.
9. Use a few slices of lemon to keep the fish from sticking
Surely everyone has encountered a situation where a delicious piece of fresh fish suddenly became ruined because the meat stuck to the pan/grill. Try cutting a few thin slices of lemon, put them on the pan and griddle, then place the fish directly on top to cook. Lemon not only helps maintain the attractive appearance of seafood, but the delicious flavor mixed in will also surprise diners.