Braised fish

Overview

We have a folk proverb here about the ranking of sea fish: one is flat, two is fast, and three is sole. Among sea fish, the first place is the flat fish, the second is the fast fish, and the third is the sole. Kuaiyu is ranked second and lives up to its reputation. The meat is indeed tender and delicious. The only disadvantage of fast fish is that they have many spines, so be careful when eating them. The fast fish is cooked using the family tradition of braised fish. The finished product is very good, and it goes well with wine and rice.

Tags

• hot dishes
• home cooking
• aniseed
• cooking wine
• flour
• garlic
• kuaiyu
• light soy sauce
• oil
• onions
• red pepper
• sweet noodle sauce
• white sugar
• fermented bean curd
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 Prepare onions, ginger, garlic, and aniseed.

   

2. 2 Put salt, sugar, sweet noodle sauce and fermented bean curd in a bowl.

   

3. 3 Add soy sauce, light soy sauce, cooking wine, and sweet vinegar and mix well to form braised sauce. Set aside.

   

4. 4 Remove the intestines and gills of the fish, wash it and coat it in flour.

   

5. 5 Heat the oil pan and fry the fish quickly.

   

6. 6 Fry on both sides, add onion, ginger, garlic, aniseed, and red pepper into the pan and fry until fragrant.

   

7. 7 Pour in the braised sauce, add an appropriate amount of water, bring the pot to a boil over high heat, then reduce to a low heat. In the meantime, push the fish in time to let it absorb the flavor evenly. Cook until the fish is cooked and turn off the heat.

   

8. 8 Serve and enjoy.