Braised river fish with kimchi fish
Overview
Fish bubbles are nutritious and delicious. My son loves to eat them. I bought some fish bubbles this morning. The portion to bake alone is too small. There happened to be three small river fish caught by my family in the refrigerator, so I cooked them together
Tags
Ingredients
Steps
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Wash the river fish, add cooking wine, light soy sauce, and salt and marinate for ten minutes. Then prepare all other ingredients: chopped kimchi, sliced ginger, minced garlic, cut dry red pepper into small pieces, chopped green onion,
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Soak the fish and wash it
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Use the tip of a knife to puncture the fish bubbles so that they will not explode during cooking
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Heat oil in a pan, add ginger slices and sauté until fragrant, add small river fish and fry until both sides are golden
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Remove the fish after frying
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Fry the fish soaked in the fish oil until cooked, turning the fish soaked constantly to avoid sticking to the pan
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After the fish is fried, pour out the excess oil, leave the base oil in the pot, add minced garlic and dried red pepper and sauté until fragrant
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Add a small spoonful of bean paste and stir-fry until red oil comes out
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Add chopped kimchi and stir-fry
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Put the fried fish into the pot, add a spoonful of cooking wine, a little rice vinegar, a spoonful of oyster sauce, a spoonful of light soy sauce, a little dark soy sauce, stir-fry evenly, add a small bowl of water and simmer for a while (make sure to turn the fish over once during the simmering process to ensure a more even flavor)
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When the juice is almost dry but still wet, add chicken essence and mix well, then take it out of the pot. Spread the fish on the bottom of the plate, cover the fish with pickled fish pickles, and sprinkle with chopped green onion
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The fish pickle has a chewy texture, mixed with the hot and sour taste of kimchi and the delicious taste of river fish. It doesn’t have to be too delicious
