Assorted fish with sauce

Overview

After the fishing moratorium in the summer season is over, you can eat fresh large yellow croaker. Fresh meat is fat and tender, unlike frozen fish that is hard and fishy. I usually eat more small yellow croakers, usually stewed. This time, I changed the method and made it salty and umami-flavored with sauce. I added it with assorted vegetables and rice with the soup. It is nutritious and delicious.

Tags

• hot dishes
• home cooking
• chinese banquet
• old man
• dinner with friends
• lunch
• assorted vegetables
• big yellow croaker
• cooking wine
• flour
• garlic
• oyster sauce
• sugar
• salt
• vegetable oil

Ingredients

Steps

1. 1 Scrape and wash the fresh large yellow croaker, remove the internal organs, cut the surface with a knife, sprinkle with a little salt and marinate for a while

   

2. 2 Heat oil in a hot pan, absorb the water from the surface of the fish skin, sprinkle a little dry flour on it, and fry over medium-low heat. Spread a little flour so that the skin will not stick to the fish when frying it

   

3. 3 Fry one side until it is about 70% done, then flip it over until both sides are done. Pour it out and set aside. Do not fry until it is fully cooked, otherwise the fish will be too old when you add the sauce later

   

4. 4 Heat oil in a pan and sauté minced garlic until fragrant, add a little oyster sauce, cooking wine, salt, sugar and water, add assorted vegetables and cook for a while

   

5. 5 Put the fish in, use a small spoon to pour the soup on the fish, cover the pot, cook until it is fully cooked and then the juice is reduced over high heat