Grilled Turbot Fish

Overview

Turbot, also known as flounder, is rich in nutrients, with fresh, tender, plump and spineless meat. There are many edible parts of the whole body, especially the fin edges, which are rich in colloid and have a smooth and moist texture. It has a flavor similar to that of soft-shell turtles and sea cucumbers. It has high nutritional value and is an ideal health and beauty food.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• dinner with friends
• summer recipes
• dinner
• chicken powder
• coriander
• garlic chili sauce
• onions
• oyster sauce
• sichuan pepper oil
• turbot
• white sugar
• garlic
• ginger
• salt

Ingredients

Steps

1. 1 Turbot fish cleaned up one by one.

   

2. 2 Make a few slant cuts on the surface to avoid the hard bones of the epidermis

   

3. 3 There are cross flower knives on both sides of the fish belly.

   

4. 4 Pat both sides of the fish lightly with a thin layer of dry starch.

   

5. 5 Add more oil to the wok (just enough to cover the fish side) and heat it until it is 70% to 80% hot. Put the processed turbot into the wok and deep-fry it over medium heat for about 3 minutes

   

6. 6 Gently turn over and fry for about 3 minutes. The frying time depends on the situation. Fry until both sides of the fish are slightly browned. Drain the fried fish and set aside.

   

7. 7 Two large onions, cut into strips,

   

8. 8 Prepare the garlic cloves from both heads and set aside.

   

9. 9 Then prepare a little onion, ginger and garlic,

   

10. 10 Heat the pan again, pour a little oil, add onion, ginger and garlic, stir-fry over low heat until fragrant, add 2 tablespoons of garlic chili sauce and stir-fry until fragrant.

    

11. 11 Pour hot boiling water into the pot, just enough to cover the fish body. Add half a spoon of chicken powder, 1 spoon of sugar, 1 spoon of oyster sauce and an appropriate amount of salt into the soup to adjust the taste.

    

12. 12 Add the fried turbot into the pot, bring to a boil over medium heat, then reduce to low heat, simmer until the soup thickens, then move the pot to one side. Be careful not to burn the pot.

    

13. 13 In another pan, add a little oil and sauté the garlic cloves and onions until they are soft,

    

14. 14 Pour the freshly stewed turbot along with the soup into the pot, place it on top of the onions and garlic, drizzle with pepper oil, cover the pot, simmer over low heat for 1-2 minutes, remove from the pot and sprinkle with coriander.

    

15. 15 The taste is rich and fragrant, and the taste is delicate and smooth,