Boiled seabass with pickles
Overview
Since I tried pickled fish, I have been cooking seabass with sour beans, squeezed sweet potatoes and the like from time to time. In the past, I couldn't finish one of the steamed seabass, but I could finish it with this cooking method.
Tags
Ingredients
Steps
-
Clean and cut the seabass into pieces. I don’t slice it. It tends to fall apart when cooked. Even if it’s fine when cooked, it can’t stand up to being pinched. Especially my two little masters, they’ll break it to pieces after being pinched.
-
Add some salt, white pepper, and starch. There can be a little more salt to make it easier to absorb the flavor, and it will be reduced by the water when cooked.
-
Grind evenly and marinate in the refrigerator. It tastes better if you leave it longer. I usually marinate it a few hours in advance.
-
Prepare ginger and garlic.
-
Pickles are ready.
-
Heat oil in a pan, add garlic and saute until fragrant.
-
Put the sour beans in the pot, add some sugar and stir-fry evenly.
-
Pack the sour beans first to avoid them becoming bland and soft and not crispy later.
-
Heat water in a pot and add ginger to boil.
-
First put the large pieces of fish heads and tails in and cook.
-
When the fish head is almost cooked, add other fish pieces.
-
When the fish pieces are almost cooked, add the pickled beans and season with a little salt.
-
The fish is all cooked. Test the taste before serving.
-
In order to take care of the children, I didn't add chili pepper. If you like spicy food, you can add some chili pepper to make it more delicious.
