Sauce sunfish

Overview

For those of me who don’t know how to fry fish, I always eat fish steamed or steamed with chopped peppers. I originally planned to steam sea bass today, but I didn’t buy a small sea bass. I bought a sunfish at the seller’s suggestion, and then went home to search how to make it. . . . . Let's get started (*^__^*) Hehe...

Tags

• hot dishes
• home cooking
• lunch
• dinner
• cooking wine
• coriander
• ginger
• old soy sauce
• steamed fish with soy sauce
• sunfish
• vinegar
• salt
• soy sauce

Ingredients

Steps

1. 1 Remove the scales from the fish, wash it and apply an appropriate amount of salt on the inside and outside to taste, then add ginger slices and cooking wine and marinate for ten minutes.

   

2. 2 Also cut some ginger slices for later use, and cut the coriander into sections for later use.

   

3. 3 Um, this is not ink, but a sauce. In a small bowl, add dark soy sauce, soy sauce, cooking wine, steamed fish soy sauce, salt, and then add water to make a sauce.

   

4. 4 Heat oil in a pan, add ginger slices and stir a few times.

   

5. 5 Pour in the sauce and bring it to a boil. Be careful that the oil will splash out when pouring. I poured it along the wall of the pot to avoid oil splashing out, but the oil still splashed out and the sauce was poured everywhere ==

   

6. 6 When the sauce comes to a boil, add the sunfish. Note: The water used to marinate the fish should be discarded. It is best to rinse it slightly with tap water to avoid it being too salty.

   

7. 7 Cover the pot and cook over high heat for 2 minutes, then simmer over low heat for 3 minutes. Be careful not to break it when turning it. In fact, you can do it without turning it. When the sauce thickens, just pour the sauce on the fish.

   

8. 8 Just scoop out the fish before the juice dries up, add coriander, and pour the remaining juice over it.