Fish stew has become a frequent guest on the table of many families with its unique delicious taste and rich nutritional value, however, in the process of cooking fish stew, many people will encounter a question: why is the fish stewed more and more fishy and unsatisfactory taste when fresh fish is selected?
In fact, the key to this lies in the selection and matching of spices. Next, I would like to share with you 4 spices that are indispensable when stewing fish.
The first one is good ginger
Ginger, also known as galangal, is a ginger plant, its taste is spicy and has a special aroma, which is very different from our common ginger, this aroma can well neutralize the fishy smell of the fish, making the stewed fish more delicious. When stewing fish, soak the ginger and put it in the pot with the fish, the aroma of the ginger will slowly penetrate into the fish, making the fish more flavorful, in addition, the ginger also helps to remove the smell and increase the flavor, making the stewed fish soup more rich and mellow.
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The second is the white cardamom
White cardamom, also known as cardamom, is a commonly used spice. It has a small spherical appearance with black seeds inside, giving off a unique aroma. When stewing fish, the aroma of white cardamom can enhance the umami of the fish and make the stewed fish more delicious and delicious. At the same time, it also helps to remove the smell and relieve greasyness, so that the fish can maintain its tender taste during the stewing process. When stewing fish, you can put the white cardamom in a pot with other spices and simmer it with the fish, so that the aromas of the two can blend with each other and add more layers of flavor to the fish.
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The third is Suzi
Suzi, also known as perilla seed, is the seed of the perilla plant. It has a slightly spicy taste, but more of a refreshing aroma. When stewing fish, the aroma of soda can bring out the freshness of the fish and make the stewed fish more fresh and delicious. In addition, the soybeans also help to remove the smell and make the stewed fish soup more delicious and rich. The particles of the soybeans are very small, so when stewing the fish, just use the whole piece and simmer it in a pot with the fish, so that the aroma of the soybeans can fully penetrate the fish and add a unique taste to the fish.
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The fourth is cumin
Cumin, also known as fennel seeds, is a commonly used spice. It has a fragrant and slightly sweet flavor that enhances the aroma of food. When stewing fish, the aroma of cumin can well neutralize the fishy smell of the fish, making the stewed fish more delicious and delicious. At the same time, cumin also helps to stimulate the appetite and make it more enjoyable when tasting fish stew. When stewing fish, cumin can be simmered in a pot with other spices to allow the aromas of the three spices to blend together and add more layers of flavor to the fish.
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With the proper combination and use of these four spices, we can easily stew delicious and delicious fish. When stewing fish, you may wish to try adding these spices, I believe you will have a different taste experience, and at the same time, you should also pay attention to the amount of spices and the simmering time, so as not to affect the taste too much.
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