Braised sole

Overview

For the heavy taste of Northeastern people, braised fish is the only way to treat a fish. Salty and slightly sweet, it tastes delicious. Steaming is a method that has become more health-conscious in recent years, but braised fish is still more common at home. After all, it has been a habit since I was a snack. Golden plaice is named after its golden fins. It is rich in protein, vitamins and trace elements needed by the human body, and has low fat content. It is also very rich in lecithin, which can prevent brain function decline, delay aging, and is also very effective in preventing diabetes and cataracts. This time, I used the golden butterfly fish from Alaska and the braised method common in Northeast China to make a braised plaice dish. Since frying fish myself is a weakness, and plaice is not easy to fry, I still didn’t fry it perfectly this time. Fortunately, it didn't fall apart or break into pieces, but it did taste good. The fish meat is delicious, and when dipped in the thick salty-sweet braised sauce, it really goes well with rice~~

Tags

• home cooking
• seafood
• lunch
• dinner
• braised soy sauce
• cooking wine
• garlic
• oil
• onions
• plaice
• red pepper
• white sugar
• boiling water
• ginger
• salt

Ingredients

Steps

1. 1 Thaw the plaice and scrape off the scales on both sides and the black membrane inside the cavity.

   

2. 2 After washing, drying the surface water, make three cuts on the back.

   

3. 3 Turn over and make three cuts to facilitate marinating.

   

4. 4 Chop green onion, shredded ginger, garlic, and prepare red pepper.

   

5. 5 Place the fish on a plate, add salt, cooking wine, some green onions, shredded ginger, rub both sides, and marinate for 30 minutes.

   

6. 6 Remove the marinade from the marinated fish, wipe off the water, and evenly coat both sides with some flour.

   

7. 7 Heat the wok, rub the bottom of the wok with a piece of ginger, pour in an appropriate amount of oil, which should be larger than usual. When the oil is warm, add the fish.

   

8. 8 Fry until one side changes color, then flip and fry on the other side.

   

9. 9 After both sides are fried, skim off excess oil and leave the same amount of oil in the pot as usual for cooking. Add scallions, shredded ginger and red pepper and sauté until fragrant.

   

10. 10 Pour in the braised soy sauce, add sugar, salt, and pour some boiling water.

    

11. 11 After boiling, skim off the foam and simmer for a few minutes. After opening the lid, occasionally use a spatula to pour some juice onto the surface of the fish and continue to stew for a few minutes.

    

12. 12 Finally, reduce the thick soup over high heat, put it on a plate, and garnish the surface with scallions torn into shreds.