Dry roasted fish fillets
Overview
There are many reasons for people to become lazy, but I can't find any reason for becoming lazy. I rarely cook fish, mainly because I can’t finish a fish no matter how much I eat. Is this the reason why I’m too lazy to cook fish? This dish should be considered one of the two-for-one fish dishes. The fish head is made with konjac to make pickled fish head, and the rest of the body is transformed into this dish.
Tags
Ingredients
Steps
-
Remove the fishy lines and cut into sections, marinate with seasonings for more than an hour. The longer the time, the more flavorful it will be. You can also marinate the fish the day before and put it in the refrigerator before cooking it the next day. I can’t help but say a few words about pickled fish. If you like the meat to be firm, add salt when marinating it. If you like to eat tender pickled fish, just add light soy sauce and other soy sauce. Personally, I prefer the color to be less dark, so I only added light soy sauce.
-
Fry the fish until golden brown on both sides and set aside.
-
Fried fish
-
Leave some oil in the pan and fry the marinated fish until fragrant
-
Add the fried fish pieces and fry slightly
-
Add less than half of the water to the fish body, bring to a boil over high heat, cover the pot over medium-low heat and simmer until it dries out, then reduce the juice over high heat. Determine whether to add salt or not depending on how salty the fish is.
-
Finished product
-
Finished product
