Twice-cooked fish

Overview

I originally planned to call this dish Spicy Fish Nuggets, but someone said it was a bit like twice-cooked pork. Thinking that this fish is indeed twice-cooked, let’s call it twice-cooked fish. This dish is inspired by the watercress made by my mother. It is also my first time to make it. It tastes pretty good. I will slowly study and improve it in the future. Although the method is not simple, since it is delicious, you can still try it. As someone who grew up eating potato noodles on a loess land, I still need to study more on how to cook fish to make my diet more balanced.

Tags

• hot dishes
• cooking wine
• dried chili shreds
• garlic
• onions
• pixian douban
• water starch
• ginger
• grass carp
• pepper
• peppercorns

Ingredients

Steps

1. 1 Prepare the ingredients: shred the onion, ginger and garlic (mince it for better flavor, but it is easier to pick out if you shred it)

   

2. 2 Cut the fish: Remove the head and tail of the grass carp and cut it into 1-2 cm thick pieces (the fish I bought was large, so I only used about half of it, depending on your personal appetite. The head and tail can be left to stew in the soup)

   

3. 3 Pickled fish: Add a teaspoon of pepper, 3 tablespoons of cooking wine (yellow rice wine is better) to the cut fish pieces, add shredded onions, ginger, garlic and dried chili peppers, stir evenly, and marinate for more than half an hour (cover the fish with a plastic wrap when marinating to prevent the fish from drying out and make it taste quicker). Remove the shredded onion, ginger and garlic from the marinated fish fillets, and drain the water with a kitchen towel (I will try dipping it in some flour next time, I don’t know if it will prevent sticking better)

   

4. 4 Prepare fish oil for frying: In order to make the fish more delicious, the oil for frying the fish is treated. Heat the pot over high heat, then turn to low heat. Pour in the cold oil and immediately throw in a handful of peppercorns. Fry them briefly and take them out immediately. Add a spoonful of Pixian watercress, stir-fry until the red oil comes out and take it out. Turn to high heat and heat the oil. (Next time, consider putting the peppercorns and bean paste directly into the oil drain. It will be much easier to pick it up.) Don’t complain about my dark picture, because this step is really like a battle. If you slow down a little, the peppercorns and bean paste will become mushy. I really don’t have time to take pictures...

   

5. 5 Fried fish: After the oil is hot, add the fish pieces and fry until both sides are golden brown, then take them out and fry them again to make the surface crispier. (This step is high-risk. Please take protective measures. There is a risk of oil splashing at any time. Next time, consider changing to a wok instead of a frying pan. It is estimated that the "oil splashing" situation will be better...)

   

6. 6 Stir-fry sauce: Heat the pot, add an appropriate amount of oil, add 1 spoonful of bean paste and fry for a while, then add shredded onion, garlic slices (I cut some when marinating the fish) and the onions, ginger and garlic picked out from the marinade before, the peppercorns and bean paste taken out when frying the fish, stir-fry until fragrant, add an appropriate amount of water, boil and add two spoons of water starch to thicken the soup until the soup is thick. (I don’t throw away the seasonings I picked out before, stir-fry them all, and don’t waste them. I’m wondering if I can cut two more millet sticks if I like spicy food. Adding a teaspoon of sugar when frying the sauce should make it more fresh)

   

7. 7 Remove from the pan: Pour the fried fish pieces into the gravy and stir-fry until the gravy fully coats the fish pieces and serve. This step needs to be quick and don't delay, otherwise the outside of the fish will become soft. (Although I went back to make a fool of myself, at least the fish pieces were returned to the pot, which can be regarded as a veritable "twice-cooked fish")