Thai lemon fish

Overview

This dish is a Thai taste that I learned from Master Aji. Fresh lemon and fish sauce are specially added. The sweetness of the fish sauce, the sourness of the lemon, the sweet and sour flavor, and the umami flavor are all revealed.

Tags

• hot dishes
• thai food
• chives
• fresh lemon juice
• green pepper
• light soy sauce
• sesame oil
• tilapia
• fish sauce
• pepper
• red pepper

Ingredients

Steps

1. 1 Clean the inner chamber and gills of the fish; there are no gill pieces or black membranes;

   

2. 2 Make a cut on each side of the fish's back;

   

3. 3 It is so deep that the knife can feel the fish bone. Looking at the picture, we can see that the cut is quite deep because the back meat of this type of fish is thicker;

   

4. 4 Cut the green onion into long sections and then into long strips, and cut the red pepper and green pepper into strips;

   

5. 5 Heat the pan slightly, without adding oil, put the fish in the pan and bake until the surface swells slightly, turn it over in ten seconds, and so on for the other side;

   

6. 6 Pour in hot water and soak half of the fish body, add 1 tablespoon of fish sauce, 1 tablespoon of lemon juice, and 1.5 tablespoons of light soy sauce, then pour it on the fish surface, drizzle the water with a spoon from time to time, and cook for 8 minutes. When the time is up, use chopsticks to pierce the thickest part of the meat to see if it can be penetrated. If it can, it means it is fully cooked. Sprinkle about 1/2 tsp of pepper before taking it out of the pot;

   

7. 7 Lift the fish onto a plate and reserve the soup;

   

8. 8 Pour the remaining soup into the dish, don't make it too full, and put in another pot. When the pot is hot, add about 2 tablespoons of sesame oil, add in shredded chives and peppers, stir-fry for a few seconds, until cooked for about 4-5 minutes, turn off the heat, and then spread it on top of the fish, as shown in the finished product picture, while it's hot.