Kumquat is yellow, sweet and sour, and is considered the 'king of summer fruits'. This fruit is often chosen as a snack but is also considered a precious medicinal herb.
This fruit is not only delicious but also extremely nutritious.
Research has shown that kumquats contain a lot of vitamin C, organic acids, pectin and many other nutrients that are good for health. Eating this fruit regularly will help strengthen the spleen and stomach, digest food, clear heat and help treat indigestion.
Kumquats are very juicy, when the skin turns dark yellow, they will be sweeter and more fragrant. Kumquat seeds are green, if you accidentally bite them when eating, they will be very bitter, so you need to be careful. On the contrary, the skin of the kumquat is extremely good for your health. This fruit can be eaten directly, combined with fish will create very delicious dishes.
You can refer to delicious fish dishes according to Ms. Dien Vi's instructions below:
How to make fish with kumquat
Salmon fillet with kumquat sauce
Ingredient:
+ 1 piece of salmon
+ Soy sauce, oyster sauce, honey
+ Kumquat
With 400gr - 500gr salmon, you use about 10 - 12 kumquats.
Making:
Step 1: Marinate the fish for about 15 minutes and then pan-fry. Add a little olive oil to the pan, wait for the oil to heat up, then pan-fry the fish for about 3 minutes on each side, then put the fish on a plate.
Step 2: Make kumquat sauce
Wash the kumquats, soak them in diluted salt water for about 10 minutes, then rinse and drain. Squeeze the fruit, remove the seeds, and keep the skin intact to get a light essential oil scent.
Step 3: Saute garlic and shallots until fragrant, then add kumquats, a few tablespoons of soy sauce, 1 tablespoon oyster sauce, 1 teaspoon honey and 30ml of water and stir well. Cook over medium heat, then gradually reduce heat until the sauce thickens.
Step 4: Arrange the salmon, potatoes, and baked carrots on a plate, then drizzle the rose apple sauce over the salmon and enjoy.
This dish is very nutritious, good for children. The salmon is cooked just right, delicious, rich in the sweet and sour rose apple sauce, 'irresistibly delicious'.
Steamed pomfret with kumquat and red skin
Ingredient:
+ 1 pomfret
+ Kumquat
+ Ginger, onion
+ Soy sauce
How to make steamed pomfret with kumquat and rose apple
Step 1: Clean the fish, make small cuts on the fish body to let the spices absorb better during cooking. Peel the fresh ginger, cut into thin strips. Take about 20 kumquats, wash and drain. Clean the onions, chop finely.
Step 2: Put the fish on a large plate, add ginger, wine, salt and kumquat. Rub the spices on the fish, leave for about 10 minutes to absorb the spices. Note to squeeze gently to break the kumquat for a more fragrant and delicious taste.
Step 3: Boil water, then place the fish plate in the steamer. Cover and wait about 10 - 15 minutes for the fish to cook. Pour out the fish water in the plate, then pour in 1 - 2 tablespoons of soy sauce to steam the fish, sprinkle chopped onions on top. Heat cooking oil and drizzle over the fish and you're done.
This steamed fish with kumquat and red skin dish is fragrant, unique and delicious with soft, fragrant fish meat soaked in spices.
Source: https://giadinh.suckhoedoisong.vn/loai-qua-duoc-xem-vua-trai-cay-ngay-he-ket-hop-voi-ca-tao-thanh-mon-sieu-ngon-172250709152537068.htm
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