@@viet862 the title said it would teach me how to cook fish without breaking its skin, then it shows me that ''use non stick pan'',so don't blame me, I was the victim of this clickbait.
If your fish is very fresh … can skip the first many steps to remove the fishy odor. If you are still hesitant, just rinse in cool running water and then rub with salt or lemon juice esp the breathing area and rinse again and good to use. Honestly rinsing in cool running water is enough for very fresh fish. (But make sure the scales and innards have been removed cleanly prior to rinsing) . The cooking steps are basics for simple braising but also taste very good nonetheless. Enjoy your cooking.
I just cannot understand or am very amazed or shocked at how intricate the steps are to clean a fish/pork/chicken in Chinese channels whereas I have lived in China with my family for a decade as expat and my Chinese housekeepers cum cook from Suzhou , Sichuan and Anhui would buy live fresh seafood and fresh meat from the wet market, remove the scales and innards thoroughly ( for fish) and just clean them with fresh running water, prep and cook ( for soup or stew , to blanch the pork first ) , same with my home country. No foul, poultry or fishy smell at all . The dishes come out delicious even the steam ones. The only time we have to do these intricate steps is when the meat is not so fresh or exude a certain smell while still raw. As for pork , a simple blanching in boiling water and then wash . No need so many steps 😮I like my Anhui housekeeper’s braised vinegar fish where she would put few ingredients at a time to slowly fry in oil , covered and allow the flavors to impart and infuse into the fish in series of few steps and finally hot water in the end for slow braising . So perfect but I sincerely appreciate the recipe in this link as well. Very detail and thoughtful
