Boiled fish fillets
Overview
Today I will show you the second way to eat more than one fish, boiled fish fillets! I believe everyone is familiar with boiled fish fillet. Almost every Sichuan restaurant will have this dish. It is spicy and fragrant, and it goes very well with rice. I hope everyone will like the boiled fish fillet I made.
Tags
- hot dishes
- appetizers
- home cooking
- old man
- sichuan cuisine
- autumn recipes
- winter recipes
- chongqing cuisine
- lunch
- famous dishes
- cooking wine
- cornstarch
- doubanjiang
- dried chili pepper
- egg white
- garlic cloves
- lettuce
- light soy sauce
- onions
- sugar
- zanthoxylum bungeanum
- ginger slices
- grass carp
- pepper
- salt
Ingredients
Steps
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Debone the fish and slice it into butterfly slices without cutting it in the middle.
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Filleted fish fillets
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Add salt, pepper, cooking wine, light soy sauce, sugar, egg white, and cornstarch to the filleted fish and marinate for 15 minutes.
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Pour oil into a hot pan, add chopped ginger, green onions, and garlic and sauté until fragrant. Add dried chili peppers and bean paste and stir-fry until fragrant. Add broth.
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After the water boils, put the fish fillets into the water one by one. After all the fish fillets are put in, wait for the water to boil again before serving.
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Place the blanched lettuce at the bottom of the bowl, take out the fish, sprinkle with Sichuan peppercorns, pour hot oil on the Sichuan peppercorns, and add coriander.
