What kind of fish is sole, does it have bones, and how do you cook it to make it delicious?

What kind of fish is sole? Many people are probably unfamiliar with it. It is commonly known as ziban fish, sole, and sole fish. It is a warm-temperate large bottom-dwelling fish found in coastal waters, with a delicious fresh taste and a high meat yield. Currently, the price of live fish is very high, so does sole have bones? How do you cook it to make it delicious?

1. Does sole have bones?

Sole has very few bones, almost none at all, only the central backbone. It has few bones and lots of meat, and almost no fishy smell at all. According to nutrition experts, as a high-quality marine fish, the fat of sole contains unsaturated fatty acids, which have the effect of resisting atherosclerosis and are quite beneficial for preventing and treating cardiovascular and cerebrovascular diseases and enhancing memory.

At the same time, according to nutritional measurements, the omega-3 fatty acids in sole can inhibit free radicals in the eyes, prevent the formation of new blood vessels, and reduce the occurrence of lens inflammation. This is why it is also called “eye-protecting fish meat.” So it is also particularly suitable for office workers who face computers all day as a health supplement.

2. How do you cook sole to make it delicious?

(1) Pan-fried sole

Method:

1. Clean 1000 grams of fresh live sole.

2. Add 50 grams of shredded ginger, 30 grams of minced garlic, 50 grams of scallions, 20 grams of yellow rice wine, 20 grams of white sugar, 2 spoonfuls of light soy sauce, and 5 grams of salt, and marinate for 2 hours.

3. Heat the pan, add one spoonful of oil, place the fish in the pan in a single layer without overlapping, and pan-fry over medium heat for 5 minutes.

4. Flip over and fry for another 3 to 4 minutes.

5. After all the fish are fried separately, sprinkle with sweet vinegar shredded ginger and pickled chili peppers according to personal taste.

6. The meat is very tender and very delicious.

(2) Sole meat filling dumplings

Ingredients: about 1 jin 2 liang of dough, 1 jin of sole meat, 3 liang of chives, 2 tablespoons of cooking wine, 1 tablespoon of seafood soy sauce, a little salt, 2 tablespoons of corn oil.

Method:

1. Mix the dough well and roll it into dumpling wrappers.

2. Mince the sole meat into a paste, add cooking wine, soy sauce, salt, and corn oil, mix well, and add the chopped chives last.

3. After wrapping, boil in clean water for 10 minutes and it is ready.

(3) Sole rolls

Ingredients: sole fillets, Guangdong sausage, carrot, luffa, scallions

Seasonings: fermented rice wine brine, oyster sauce, granulated sugar, sesame oil

Method:

1) Cut the sole meat into long thin strips and marinate in fermented rice wine brine for more than 15 minutes for later use.

2) Cut the Guangdong sausage, carrot, luffa, and white parts of scallions into thin strips or sections for later use.

3) Blanch the carrot in boiling water until soft for later use.

4) Use the fish fillets to roll the Guangdong sausage, carrot, luffa, and scallions into fish rolls.

5) Line a baking tray with foil and brush with sesame oil. Arrange the fish rolls on the baking tray (with the sealed edge facing down to prevent them from opening), drizzle a few drops of sesame oil over each fish roll, then place in a small oven and bake until the fish is just cooked.

6) Plate the fish rolls, pour the juices from the baking tray into a small saucepan, add a little chicken stock, and season with oyster sauce and sugar to make a thickened sauce to pour over the fish rolls.

4. How do you choose sole?

The scales should be intact and not easy to fall off, the meat should be firm and elastic, the eyeballs should be full and protruding, the cornea transparent, the gills bright red, and the gill filaments clear. When choosing sole fillets, choose ones with plump and firm meat.