What is the Secret of Chinese Chefs for Neutralizing Fishy Aftertastes?
While most of us use lemongrass and ginger to add flavor to dishes, experienced chefs reveal that these exotic ingredients also serve as tools to neutralize strong aftertastes, especially in meats and fish.
The common method in the Western world for removing aftertastes from fish is soaking them in lemon juice. It's surprising to discover a completely different approach practiced in the Far East: Chinese chefs, among others, use a marinade of lemongrass and ginger to neutralize aftertastes in meat and fish.
Why specifically lemongrass?
Lemongrass, with its refreshing citrus aroma, contains natural essential oils that neutralize strong smells and flavors. Ginger, with its mild spiciness, functions similarly – it reduces unpleasant odors and naturally integrates with animal proteins.
"When working with fresh fish, certain flavors can be too strong for those not accustomed to them," says Chef Akira Yoshida from Tokyo. "Lemongrass and ginger not only mask these odors but also add a unique depth of flavor. In addition to neutralizing aftertastes, lemongrass and ginger are also known for their health benefits – from aiding digestion to possessing anti-inflammatory properties," concludes Yoshida.
How to Use?
In Fish:
- Include sliced lemongrass sticks and fresh sliced ginger in the fish marinade.
- Alternatively, place them inside the cavity of the fish during baking or cooking.
In Meats:
- Add finely ground lemongrass and ginger to the seasoning mix or marinade.
- In meats like lamb or chicken, these marinades are particularly effective in neutralizing aftertastes.
In Stews:
- Add lemongrass and ginger at the early stages of cooking so they infuse into the sauce or liquids.
