What kind of fish is the lingbo fish? A detailed introduction to its characteristics

The lingbo fish is actually the basa fish (Pangasius bocourti), a scaleless fish, and a unique high-quality commercial fish species of the Mekong River basin. Its flesh is delicate and its flavor is delicious, and it is rich in vitamins and minerals, making it deeply loved by diners. So, below we will introduce how to eat lingbo fish.

How to eat lingbo fish?

Steamed

1. Slice the fish, add cooking wine, salt, ginger and scallion, and marinate for ten minutes.

2. Place three to four slices of ginger on a plate, arrange the fish on top, and place ginger and scallion on the fish as well, not too much. Then put it in a pot to steam.

3. Remove the yellowed scallion and ginger on top of the fish, and pour on some steamed fish soy sauce, or ordinary light soy sauce will also do.

4. Heat oil in a pot, add minced garlic, and stir-fry until the minced garlic is golden. Then put a little chopped scallion on the fish, and pour the hot oil and golden minced garlic over the fish.

Pan-fried

1. Chop the garlic and sprinkle it over the prepared lingbo fish. Then cut the lemon open and squeeze the juice onto the fish.

2. Then sprinkle on pepper powder, cinnamon powder and salt, and at the same time cut a cross into the tomatoes and set aside.

3. After the pot is hot, add butter and let it melt, then add the fish and minced garlic, and press the tomatoes to release their juice.

4. Finally, pan-fry until both sides are golden, then add lemon and lettuce.

Boiled

1. Cut the lingbo fish into thin slices, add salt, pepper powder, monosodium glutamate, sweet potato starch and cooking wine, mix evenly, and let it sit for about ten minutes.

2. Wash half a head of napa cabbage and cut it into sections, cut the old ginger into pieces, cut the dried chilies into short sections, and prepare Sichuan peppercorns.

3. Heat oil in a pot, add the ginger pieces and doubanjiang and stir-fry until fragrant; add water and put in the cabbage.

4. Take out the blanched cabbage and put it into a soup bowl, turn to low heat, and put the fish slices into the pot. Finally, cook over medium heat until the fish slices float, add chicken essence and pour everything including the soup into the soup bowl; finally sprinkle on scallion sections and red chili rings.

The above is all the content introduced for everyone. Friends who like to eat lingbo fish might as well try making it at home.