CodfishAlso known as European plaice, it belongs to the sole family of flatfish.It is commonly called "codfish" in China.Originally from the Atlantic Ocean off Europe and considered one of the world's high-quality flatfish.It is a common delicacy on our dining table.Today, I have collected a variety of codfish recipes. I am sure you will find at least one that suits your taste!The simple and easy-to-follow codfish cooking methods are as follows:

ClearSteamedCodfish recipe collection

Codfish has a flat body, dark color, both eyes on the left side, resembling soles, commonly known as "codfish". Although it is one of the few seafood species that can be cut into four pieces of fish meat, this method is favored by picky eaters. For ordinary diners, steaming is the most common.

Ingredients:

One codfish, about 1.5 pounds for steaming

Seasonings:

Bunches of green onion,Pieces of ginger，Chinese corianderRice wine, salt, sugar,Black pepper powderThe most important seasoning: Li Jinhui brandSteamed fishOyster sauce

Method:

1. Have the fish cleaned by the fish vendor, wash it clean and dry off any water on its skin, place slices of green onion and ginger, sprinkle a bit of rice wine and black pepper powder.

2. Boil some water in a steamer pot, arrange two chopsticks horizontally under the fish plate to suspend the fish, ensuring that the fish body does not come into contact with the steam which might affect its taste and texture.Steam it for 7-10 minutes on high heat.For a 1.5-pound fish, typically no more than 10 minutes on a household stove - usually only steamed for about 7 minutes by our foodie editor.Afterwards, remove the water and chopsticks, take out the green onion and ginger slices from the fish.

3. Prepare a small amount of oyster sauce with sugar, black pepper powder, rice wine, and a little water in another pan to heat up and bring to a boil, then pour over the steamed fish.If it's too much trouble, you can simply pour the oyster sauce into the plate.But this will make it taste even better.

4. Finely cut green onion and ginger, and chopped Chinese coriander, all placed on top of the fish before finishing with hot oil poured over.

And there you have it, really simple! As long as the fish is fresh, the heat is right, and the seasonings are suitable, this elegant dish for a family gathering is done.

Red-braised codfish recipe collection

Codfish is from the sea, without the earthy taste of river fish.Its meat is also very tender, with fewer bones, making it suitable for steaming or braising - it's one of the fish that our foodie editor likes.Especially after braising, paired with red-braising flavors, it truly makes you unable to put it down!Today, let me teach you how to make red-braised codfish!

Ingredients:：

Codfish

Seasonings:

Soy sauce,Sugar, ginger,Chicken essence,Green onion, refined oil

Method:

1. Clean the fish and air dry (or wipe it dry), then cut into 5mm wide pieces.

2. Fry the fish segments in oil with cooked ginger until slightly golden.

3. Drain out most of the oil, add an appropriate amount of soy sauce, add sugar, and cook over low heat for 5 minutes to absorb flavors.

4. Finally add chicken essence and toss before sprinkling green onion threads on top and serving.

Isn't it simple?I'm sure you'll enjoy this simple delicacy too!

Riesling-rich codfish recipe collection

Riesling-rich codfish is a dish rarely seen in daily life, but very popular among food enthusiasts.Riesling is the name of a white wine grape. Combining such unique wine with delicious codfish truly enhances its flavor.Don't let the fancy name fool you - this recipe is incredibly simple!Grab your notebook and start taking notes now!Recipe Ingredients:Cod 150g, Riesling white wine 200ml, green onion 10g, carrot 10g,onion10g, thyme 1g, cinnamon leaf 1g, parsley 5g, dill 2g, heavy cream 50ml,egg yolk50g, nutmeg powder 0.3g

Preparation Method:

1. Remove the head and internal organs of the fish, cut into 4cm square pieces.2. Cut the carrots and green onions into rounds, peel and slice the onions, tie the spices together, put these vegetables in a pot along with fish bones, heads, seasonings, spices, Riesling wine and equal amount of water, as well as nutmeg powder, salt and pepper, boil for 20 minutes.3. Strain the broth into a frying pan, add cod pieces, cook until done, then remove and place on a plate to cool.4. Reheat the broth and reduce by half, mix the egg yolks and cream thoroughly, pour in two tablespoons of broth and stir continuously until thickened, then pour over the fish fillets immediately upon serving.This unique tasting codfish is sure to be your new favorite!Rice-flavored codfish recipe collectionWith its tender yet flavorful flesh and minimal bones, rice-flavored codfish remains a favorite due to its rich nutrition and fresh taste.Typically cooked by steaming or stewing, it can also be made into sushi. However, the chef serves it in an unusual way - using the fish bones as a vessel for a delicate sauce and accompanying vegetables.The cod fillets are marinated with egg whites, salt, and spices before being pan-fried to maintain their integrity during cooking.

Served with sautéed asparagus and aromatic flavors, it offers a refreshing taste with no fishy smell.

For those who dislike the odor of fish but still want to enjoy its flavor, this dish is an excellent choice.

Ingredients:One codfish (about 800g), fresh asparagus 100g, cooking oil 500g.Seasonings:Rice essence 10g, salt and MSG each 10g,Egg whites 2, cornstarch 10g, ginger slices, garlic slices, green onion segments, red bell pepper 10g,

Chicken broth 20g.Method:1. Clean the codfish, remove the head and guts, cut into "day-shaped" pieces, mix with salt 5g, MSG 5g, egg white 10g, cornstarch for marination before use.

Blanch asparagus in water seasoned with salt 5g and MSG 5g to taste.2. Pan-fry the fish fillets until about 70% done at six heat level of oil.3. Coat the fish bones with egg liquid, fry using a nest-making tool, take off the heat immediately after, fry for another minute until crispy.

4. Sauté ginger slices, garlic slices, green onion segments, red bell pepper in four heat level of oil, add blanched asparagus and chicken broth to simmer, season with rice essence, thicken the sauce, then serve in a fish bone vessel.

This unique dish is sure to catch your attention.

Note:If using white nuts, they are optional.Egg whites help ensure the fillets remain intact during frying.Blanching vegetables must be done in order; asparagus and asparagus tips require longer cooking times for better texture. Other fish can also be used if preferred.AsparagusPan-fried until well-seasoned, it is fresh and fragrant.Since the fish meat was marinated with protein, salt, etc., before frying,it has a firm and tender texture without any trace of fishy smell.For those who dislike the fishy smell but still want to eat fish, this dish is an excellent choice.Ingredients:

1 whole sea bass (about 800 grams), 100 grams of fresh asparagus, 500 grams of salad oil.

Seasonings:

10 grams of concentrated chicken stock, salt,

10 grams ofMSG,2 eggs, 10 grams of starch, ginger slices, garlic slices, scallion segments, and10 grams of red bell pepper,20 grams of chicken broth.Preparation Method:1. Clean the sea bass, remove the flesh, cut it into a "sun character" shape, add 5 grams of salt, 5 grams of MSG, and 10 grams of egg white to marinate until ready for use.Blanch the asparagus with 5 grams of salt and 5 grams of MSG added to flavor before removing.2. Fry the fish meat in a hot oil pot (sixty percent heat) for about one minute at approximately seven-tenths done, then remove.3. Coat the fish bones with egg liquid, shape them into nests using a special tool, and fry in an oil pot heated to eight-tenths until crispy (one minute at high heat).

4. In a pan leave some of the oil, heat it to four-tenths when adding ginger slices, garlic slices, scallion segments, and red bell pepper; stir-fry for medium heat until fragrant.

Add asparagus, chicken broth, fish meat, and concentrated chicken stock for seasoning. Thicken with a slurry and serve the dish in the fried fish bone container.Tips:

1. White nuts can be added or omitted in this recipe.

2. Marinating the fish slices with salt, starch, and egg white ensures they remain intact during frying.

3. When blanching, follow the order of addition; asparagus tips and white nuts require longer cooking time to become tender.

4. Sea bass can be replaced by other types of fish if preferred.

In the dish,chestnuts can be added or omitted.2 Marinate the fish slices with salt, cornstarch, and egg white to ensure they remain intact when fried.

3 When blanching, add ingredients in order; chestnuts and lily bulb tips require more time to cook.

4 Mandarin fish can also be replaced by other types of fish.

Dorado can also be replaced with other fish.