foto: Instagram/@jenny.mci8
Fish can always be relied on as an ingredient in various dishes. Both freshwater fish and saltwater fish have a distinctive, delicious taste. Not only is it delicious, fish is also a healthy food ingredient with rich nutritional content, such as protein, omega-3 , and various vitamins and minerals.
But to get delicious cooking results, fish needs to be processed properly. Because, some types of fish have a fairly strong fishy smell. Therefore, it takes a number of ingredients to make it fresher and easier to cook.
One method of processing fish is to marinate it first using lime. Coating fish with lime is considered to be able to remove the fishy smell . But did you know? Actually, lime can also make fish meat sticky and fall apart when fried.
This was once explained by Jenny Hendrawati, a graduate of MasterChef season 8. This chef admitted that lime can damage the texture of the fish because it becomes too soft. When that happens, the fish will easily stick to the pan. As a result, the meat is destroyed and no longer intact.
" It will stick to the pan, then the fish meat will turn into powder because the acidic nature of lemon softens it... if you use lemon in the marinade, it's okay, for example in chili sauce or pesmon + lemon, but don't marinate it when the fish is raw ," explained Jenny, quoted by BrilioFood from Instagram @jenny.mci8 on Friday (23/8).
Instead, Jenny uses another ingredient, namely ginger. The method is, prepare one room of ginger and wash it clean. Without peeling the skin, put it directly into the blender along with a little water. Then blend the ginger until it is completely smooth.
 Instagram/@jenny.mci8(brl/mal)
