Four-flavored fish

Overview

It is said that life has five flavors, a mixture of sour, sweet, bitter, spicy, salty and five flavors. The fish I made this time only has four of them, the salty taste of salt, the sweet and sour taste of tomato sauce, and the spiciness of Thai sweet and spicy sauce, but it lacks the bitter taste. I hope that our lives will mostly be sweet, with a little salty, sour, and spicy occasionally, while bitterness will always stay away from us. When placing the plate, I thought about it and realized that life without suffering would be unrealistic, so I picked a few ends of chicory and placed them under the plate. If bitterness is a necessary experience in life, let it sit below sweetness and always appear in our lives as a touch of embellishment.

Tags

• hot dishes
• common dishes
• cantonese cuisine
• old man
• winter recipes
• lunch
• dinner
• bass
• cooking wine
• corn
• peas
• starch
• thai sweet chili sauce
• pepper
• salt
• tomato sauce

Ingredients

Steps

1. 1 Wash the seabass, scrape off the scales and remove the internal organs.

   

2. 2 Start from the tail of the fish and slice the fish meat toward the head.

   

3. 3 Use a knife to remove the fish bones from the belly of the fish.

   

4. 4 Tilt the knife and cut the fish into 6 or 7 mm thick slices.

   

5. 5 Put the fish head and fish fillets into a bowl, add appropriate amount of salt, pepper and cooking wine and marinate for 20 minutes to remove the fishy smell.

   

6. 6 Dip the marinated fish heads and fillets evenly in starch.

   

7. 7 Prepare an appropriate amount of peas and corn kernels to blanch.

   

8. 8 Heat the pot, pour in the oil and cook over low heat until it is 60% hot. Deep-fry the fish fillets until the surface turns yellow, then remove them.

   

9. 9 Fry the fish head until cooked, making sure to keep its shape while frying.

   

10. 10 Turn up the heat and heat the oil, pour the fish fillets into the pot and fry until golden brown, remove and control the oil.

    

11. 11 Arrange the fish head and fillets on a plate in the shape of a fish.

    

12. 12 Pour appropriate amount of water into the pot, add tomato sauce and sweet chili sauce. (Both tomato sauce and sweet and spicy sauce are salty, so you don’t need to add salt to the juice)

    

13. 13 Add corn and green beans and bring to a boil.

    

14. 14 Add water starch, turn off the heat when the soup thickens, and pour the soup over the arranged fish.