水煮鱼的英文介绍Fish Filets in Hot Chili Oil

Fish Filets in Hot Chili OilGrass carp The Grass Carp (Ctenopharyngodon idella) is a herbivorous, freshwater fish species of family Cyprinidae, and the only species of the genus Ctenopharyngodon. It is cultivated in China for food but was introduced in Europe and the United States for aquatic weed control (see, e.g., Ponchatoula Creek). It is a large cyprind native to Eastern Asia, with a native range from Northern Vietnam to the Amur River on the Siberia-China border.[1]It is a fish of large, turbid rivers and associated floodplain lakes, with a wide degree of temperature tolerance. Grass carp are usually thought to enter reproductive condition and spawn at temperatures of 20 to 30 °C (68 to 86 °F),[2] but have been shown to sometimes spawn at temperatures as low as 15 °C (59 °F).[3]In the United States, the fish is also known as White Amur, a name developed to avoid use of the name "carp", which has derogatory connotations in North America. The name derives from the Amur River, where the species is probably native, but has never been abundant[4]This is not to be confused with the White Amur Bream (Parabramis pekinensis) which is not a particularly close relative as Cyprinidae go.The fish are eaten and may be steamed, pan fried, broiled, or baked.[5]White amur have an elongate, chubby body form that is torpedo shaped. The terminal mouth is slightly oblique with non-fleshy, firm lips, and no barbels.[6] The complete lateral line contains 40 to 42 scales. Broad, ridged pharyngeal teeth are arranged in a 2, 4-4, 2 formula. The dorsal fin has 8 to 10 soft rays, and the anal fin is set closer to the tail than most cyprinids. Body color is dark olive, shading to brownish-yellow on the sides with a white belly and large slightly outlined scales.The grass carp grows very rapidly, and young fish stocked in the spring at 20 centimetres (7.9 in) will reach over 45 centimetres (18 in) by fall, and adults often attain nearly 1.2 metres (3.9 ft) in length and over 18 kilograms (40 lb) in weight. According to one study, they live an average of 5-9 years with the oldest gaining 11 years. [7] They eat up to 3 times their own body weight daily. They thrive in small lakes and backwaters that provide an abundant supply of fresh water vegetation.[citation needed]hot pepper Culinary use s：Chili pepper pods, which are berries, are used fresh or dried. Chiles are often dried to preserve them for long periods of time. Preserving may also be done by pickling fresh chilies.Dried chilies are often ground to powders, although some Mexican dishes including variations on chiles rellenos may use whole reconstituted chilies, and others may reconstitute dried chilies before grinding to a paste. Chilies may be dried using smoke, such as the chipotle, which is the smoked, dried form of the jalapeno.Many fresh chilies such as poblano have a tough outer skin which does not break down on cooking. For recipes where chiles are used whole or in large slices, roasting, or other means of blistering or charring the skin are usually performed so as not to entirely cook the flesh beneath. When cooled, the skins will usually slip off easily.Chili pepper plant leaves, mildly bitter but not nearly as hot as the fruits that come from the same plant, are cooked as greens in Filipino cuisine, where they are called dahon ng sili(literally "chili leaves"). They are used in the chicken soup, tinola.[20]In Korean cuisine, the leaves may be used in kimchi.[21] In Japanese cuisine, the leaves are cooked as greens, and also cooked in tsukudani style for preservation.Chili is by far the most important fruit in Bhutan. Local markets are never without chili, always teemed with different colors and sizes, in fresh and dried form. Bhutanese call this crop ema (in Dzongkha) or solo (in Sharchop). Chili is a staple fruit in Bhutan; the ema datsi recipe is entirely made of chili mixed with local cheese. Chili is also an important ingredient in almost all curries and food recipes in the country.Chilies are present in many cuisines. Some notable dishes other than the ones mentioned elsewhere in this article include:∙Paprikash from Hungary -- uses significant amounts of mild, ground, dried chilies, aka paprika, in a braised chicken dish ∙Chiles en nogada from the Oaxaca region of Mexico -- uses fresh mild chilies stuffed with meat and covered with a creamy nut-thickened sauce∙Mole poblano from the Pueblo region of Mexico -- uses several varieties of dried chilies, nuts, spices, and fruits to produce a thick, dark sauce for poultry or other meats∙Puttanesca sauce from Italy -- a tomato-based sauce for pasta including dried hot chilies∙Kung Pao Chicken (also spelled Gong Bao) from the Sichuan region of China -- small hot dried chiles are briefly fried in oil to add spice to the oil then used for frying.∙Nigerian dishes and those in many parts of Africa.Fresh or dried chilies are often used to make hot sauce, a bottled condiment to add spice to other dishes. Hot sauces are found in many cuisines including harissa from the Middle East, la yu (or rāyu) from Japan, and sriracha from Thailand.。