Pan-fried sea fish

Overview

A friend gave me some dried sea fish. They were dried very well and are said to be fine if left for a year. The best dried sea fish is moderately salty, sweet and fresh, and can be cooked in many ways. It can be steamed, pan-fried, fried, or stewed with vegetables. Some people use it to make soup. My favorite method is pan-fried sea fish or salted fish and eggplant stew. The former requires only a little oil and is fried over low heat, crispy and delicious; the latter basically does not taste fishy, leaving only the fresh fragrance of eggplant. Let’s start with the pan-fried sea fish today. It’s fragrant and goes very well with rice.

Tags

• hot dishes
• home cooking
• maternity
• dinner with friends
• dried sea fish
• edible oil
• green vegetables
• salt

Ingredients

Steps

1. 1 Prepare materials;

   

2. 2 Wash the sea fish, remove the head and tail, and cut it into equal parts. Wash the whole vegetable and cut it horizontally from the middle;

   

3. 3 Bring water to a boil in a small pot, add a little oil and salt, blanch the green cabbage heads and set aside;

   

4. 4 Continue to blanch the green cabbage leaves until cooked and remove;

   

5. 5 First, use vegetables to arrange a beautiful plate;

   

6. 6 Pour a little oil into the wok, add the fish pieces and fry on one side over low heat until golden brown;

   

7. 7 Turn the fish over and continue to fry the other side. The fish itself is salty enough, so there is no need to add any more salt;

   

8. 8 Finished product pictures