How to get rid of the weird smell of pangasius? How to get rid of the smell of alkaline water from pangasius?

Pagasus fish is very cheap, very good quality and low price. Now it is used in many hotels. However, it is often passed off as Longli fish for everyone to eat. Be careful to remove the pangasius fish before eating. Let’s take a look at the body odor and how to remove it.

How to remove the smell of alkaline water from pangasius

The strange smell on pangasius is actually the smell of alkaline water. How to remove it? Here are some tips you can try.

1. Soak in clean water. The pangasius fish you buy usually comes with ice. You can soak it in clean water before eating. If the alkaline smell is still strong after soaking once, change the water several times. Hotels usually put the pangasius basin under the faucet and fill it up, then do not close the faucet tightly and let the water drip out slowly. This can remove the alkaline smell and fishy smell.

2. Blanching method. Generally, blanching meat can effectively remove odor. The alkaline smell can be quickly evaporated in boiling water at high temperature. If you feel that there is still an alkaline smell after soaking in cold water, you can continue to blanch it. water to quickly remove the alkaline smell.

3. Use white vinegar. Vinegar is acidic, and the alkaline smell must be alkaline. Acidity and alkalinity have a neutralizing effect. Because lemon contains citric acid, it can neutralize alkalinity, so adding acidic edible ingredients is enough, but white vinegar is generally best at home.

4. Pickle and sizing. If there is still an alkaline smell after soaking and white vinegar treatment, you can remove the alkaline smell through flavor sizing. Soak the fish fillets (wash with water to remove the vinegar smell if treated with white vinegar). Squeeze out the water and put it into a basin. Add ginger slices, green onion segments, an appropriate amount of salt, stir well, then add egg white, water starch (water to starch ratio 3: 1) Continue to stir evenly, evenly coat the fish fillets with starch, add a small amount of oil, seal with plastic wrap and refrigerate.

5. Cooking flavor, after the above treatment, there will be no alkaline smell at all. If you are still worried, you can make pangasius into a heavier flavor, such as peppery, spicy, spicy etc., to cover up the alkaline smell with heavy flavor.

Fresh pangasius selection

If you are buying fresh pangasius, you can use the following three methods to determine whether the pangasius is fresh.

a. Press the fish body.

Use your fingers to gently press the pangasius fish. If the pressed part can recover immediately, then the fish is fresh. If it rebounds slowly or even not at all, it means the pangasius is no longer fresh.

b. Look at the gills.

The gills of fresh pangasius are bright red. If the gills are dark red or purple, it means the pangasius has been stored for too long and is no longer fresh.

c. Look at the appearance.

The shape and scales of fresh pangasius are very complete. If you gently move the scales with your hands, you can feel that it is very strong.

How to defrost pangasius

Because most pangasius in our country is imported from abroad, in order to reduce transportation costs, most pangasius is processed frozen fillets. So before doing it, we need to defrost the pangasius fillets. The thawing of seafood is very particular.

1. Cannot be thawed quickly.

Because during the thawing process, when the temperature rises to a certain value (usually from 0℃ to 6℃), the crystallized water inside the food will be reabsorbed into the seafood cells.

If rapid thawing is used, the water cannot be reabsorbed but will flow out. In this way, water-soluble nutrients such as protein and vitamins in the seafood will also be taken out, resulting in the loss of nutrients.

2. Correct thawing method.

a. Defrost naturally in an environment of 1℃-5℃, which means it can be thawed in the refrigerator.

b. Thaw in flowing water with a temperature of 10℃-15℃, that is, rinse and thaw under tap water.

3. Incorrect thawing method.

a. Do not soak in standing water to defrost.

b. Do not thaw in warm or hot water.

Practical practice on how to eat pangasius

(1) Steamed pangasius with garlic and enoki mushrooms

Preparation materials:

Pangasius 1 piece of willow, 5 cloves of garlic, 1 small handful of enoki mushrooms, 2 spicy millets, and a little green onion and ginger.

Production steps:

1. Processing of pangasius:

a. Thaw pangasius and cut into small pieces.

b. Add shredded green onion, shredded ginger, a little cooking wine, 1 spoon of starch, 1 tsp of pepper, 1 spoon of light soy sauce to the basa fish pieces, mix well and marinate for 15 minutes.

2. Prepare side dishes:

Cut off the roots of the enoki mushrooms, wash them, absorb the water with kitchen paper, divide them into small piles and lay them flat in a container.

3. Make garlic sauce:

a. Chop garlic and millet.

b. Heat oil in a pot. When the oil is 5 minutes hot, add minced garlic and minced millet. Stir-fry over low heat until fragrant.

c. Add 1 spoon of light soy sauce, 1 spoon of oyster sauce, half a spoon of sugar and 1 spoon of water, bring to a boil and then turn off the heat.

4. Make steamed basa fish with garlic and enoki mushrooms:

a. Spread the marinated basa fish pieces on top of the enoki mushrooms, and then pour in the prepared garlic sauce .

b. Boil water in a pot. After the water boils, add enoki mushrooms, garlic and basa fish, steam over high heat for 10 minutes and take it out of the pot. Sprinkle with chopped green onion and serve.

Preparation points:

1. When making garlic sauce, be sure to stir-fry slowly over low heat. If the fire is too high, the garlic will burn easily and the taste will not be that good. Delicious.

2. Be sure to boil the water in the pot before adding enoki mushrooms and garlic pangasius. Remember the right time. If the pangasius is steamed for too long, the pangasius will become old and taste bad.

(2) Pan-fried pangasius

Preparation materials:

1 pangasius fillet, 2 cloves of garlic, a little ginger, a little starch, star anise.

Production steps:

1. Thaw pangasius and set aside.

2. Prepare the sauce:

2 spoons of light soy sauce, 1 spoon of cooking wine, 2 cloves of garlic slices, 3 slices of ginger, 1 clove of star anise, 1 spoon of white pepper, stir Evenly.

3. Pickled pangasius:

a. Pour the prepared sauce into the pangasius, massage gently for 3 minutes, and then let it sit for 20 minutes.

b. Add 2-3 tablespoons of starch to the marinated pangasius and spread evenly.

4. Pan-fried pangasius:

a. Heat oil in a pan or electric pan. When the oil is hot, add pangasius and fry slowly over low heat for 3 minutes until the pangasius is set. Then flip it over and fry until both sides are golden brown.

b. Sprinkle some black pepper and salt after taking it out of the pot, and you're done.

Production points:

1. If the taste is relatively light, you don’t need to add white pepper, but star anise must be added, so that the pickled pangasius tastes better and has no alkaline taste.

2. Because pangasius needs to be coated in starch for frying, the pan used must be non-stick.

3. The meat of pangasius is soft and easy to break into pieces, so you should turn it over less when frying.

4. Adding granular black pepper will taste better.

5. When frying pangasius, you can also fry a few asparagus, which has a beautiful color and balanced nutrition.

(3) Tomato Basa fish

Preparation materials:

1 piece of Basa fish fillet, 1 tomato, 1 small handful of enoki mushrooms, a little onion, ginger and garlic, starch.

Production steps:

1. Processing of pangasius:

a. Thaw the pangasius and cut it into small pieces. Because the tomato pangasius needs to be cooked, the pieces are It cannot be too small, otherwise it will be easily cooked and broken.

b. Add 2 tablespoons of starch, onion and ginger slices, and cooking wine to the basa fish pieces and marinate for 20 minutes.

c. Boil water in a pot, add pangasius fillets after the water boils, remove after 1 minute and set aside.

2. Prepare side dishes:

a. Peel the tomatoes and chop into small pieces. Make a cross cut on the top of the tomatoes, put them in a container, pour boiling water and blanch them for 3 minutes to easily peel them.

b. Cut off the roots of enoki mushrooms, wash them and divide them into small stacks.

3. Make tomato pangasius:

a. Heat oil in a pot, add onion and garlic and stir-fry until fragrant.

b. Add chopped tomatoes, stir-fry the tomatoes until the juice is released, add 1 spoon of tomato paste, 1 spoon of light soy sauce, 1 spoon of oyster sauce and a little sugar and stir-fry evenly.

c. Add the pangasius fish pieces, stir-fry gently and then add half a bowl of water.

d. After the water boils, turn off the heat, add a little salt and chicken essence to taste, then sprinkle with chopped green onion and serve.

Production points:

1. Pangasius must be blanched after marinating. This is to set the shape and prevent pangasius from falling apart during post-production.

2. During the stir-frying process, the action must be slow and gentle to avoid breaking the pangasius.