Braising

The term "knife fish" can refer to several types of fish, all sharing a similar slender, knife-like shape. Despite their long and thin bodies, these fish are versatile in the kitchen and can be prepared in various ways, including steaming, frying, baking, grilling, and braising. There are many more cooking methods for knife fish to explore beyond these. Here are a few examples: Cooking Method: Braised Knife Fish Ingredients: 300 grams of knife fish, an appropriate amount of flour, oil, scallions, ginger, cooking wine, white pepper powder, soy sauce, fish sauce, sugar. Steps: 1. Clean the knife fish and cut it into sections. Soak scallions and ginger in water for 10 minutes for later use. 2. Absorb the moisture from the knife fish with kitchen paper, then coat it with flour and fry until both sides turn golden brown. 3. Pour in the scallion and ginger water, add white pepper powder, fish sauce, soy sauce, sugar, and cooking wine, then bring to a boil over high heat. 4. Reduce the heat to medium-low and let it simmer until the sauce thickens. Sprinkle chopped scallions on top before serving. Tips: Ensure to remove the black membrane inside the belly of the…