Pan-fried Spanish mackerel
Overview
My husband said he wanted to eat Spanish mackerel. He had eaten Spanish mackerel cubes in a restaurant and it was good, so he asked me to make one too. After finishing it, my husband said it was so delicious, not inferior to what the chef makes. The meat of Spanish mackerel is tender, delicious and nutritious. It is rich in protein, polyunsaturated fatty acids, vitamin A, minerals, mainly calcium and other nutrients. Spanish mackerel has the effect of replenishing qi, relieving asthma and relieving cough. Long-term consumption has certain curative effect on weak cough and asthma. Spanish mackerel also has therapeutic effects such as refreshing the brain and anti-aging. Regular consumption has certain auxiliary effects in the treatment of anemia, premature aging, malnutrition, postpartum weakness and neurasthenia
Tags
Ingredients
Steps
-
Prepare the materials, I used the tail section of Spanish mackerel.
-
The fish has been cut into 2cm thick sections, the onion and ginger are cut into shreds, and the garlic is chopped into pieces.
-
Place the fish segments on a plate, add shredded onion, ginger and minced garlic, add the very fresh steamed fish soy sauce, salt, vinegar, etc., stir evenly
-
Heat a non-stick pan over high heat, add oil, turn to low heat, add fish segments and fry until golden brown on both sides
-
Pour the fish seasoning onto the fish pieces and wait for 1 minute
-
Add half a bowl of water and simmer
-
Cook the fish for about 10 minutes, reduce the juice over high heat until thickened
-
Arrange the fish segments on a plate and pour the soup onto the fish segments.
-
Sprinkle with chopped coriander and enjoy
-
Delicious
