Pan-fried and roasted fish fillets

Overview

[Fried and roasted fish nuggets] A delicious dish I learned from my friends. Mima loves to eat and cook, but since she was born in the mainland, there are some things that she didn’t start cooking since she was a child. Like cured meat, our local area basically didn’t make it in the early years, and naturally we don’t know how to make it. It may be a very simple thing, because we have never been exposed to it since we were young, and we have never made it. I started making cured fish myself because of a friend. She always told me that her mother’s pickled fish was particularly delicious, so I wanted to learn from her. So, this year I made cured duck legs and cured fish. Not to mention, they were really delicious. I didn’t take pictures of the curing process of cured fish, so I’ll describe it orally. The fish you buy home can be grass carp, silver carp or pomfret. Kill them directly without removing the scales. It is best to cut them open from the back. Do not rinse them with water. Use a clean cloth to wipe away the blood. Add the salt, Sichuan pepper powder and pepper to the pan and stir-fry, and rub the heated salt onto the fish. Put it in a basin, weigh it down and marinate for three days. It needs to be stirred in the middle. If there is any moisture left in the marinade, discard it. After three days, place the marinated fish in a cool place to dry. When eating, soak and wash the fish scales in advance. You can steam, fry or roast it according to your favorite method. The reason why the fish is cut open from the back is because the meat on the back of the fish is thicker, so it is easier to marinate. Do not wash with water to prevent the fish from being damaged by raw water. After the fish is dried without removing the scales, the skin is not hard and tastes better. The ratio of salt is about 10 pounds of fish to 1.5 pounds of salt. Just the right amount of spices. If you like chili, you can add some chili powder. When rubbing the fish, use as much salt as possible from the meat ingredients. You can rub it in batches, it will be easier to rub it in after the fish is marinated in water. There were two marinated pieces in total. This one was eaten in two portions. Both were cooked using the method of frying first and then roasting. It was very tasty and went well with rice.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• children
• old man
• dinner with friends
• autumn recipes
• lunch
• coriander
• cured fish
• green garlic
• light soy sauce
• sugar
• ginger

Ingredients

Steps

1. 1 Material diagram. (The fish has been soaked and washed in advance)

   

2. 2 Cut the fish into pieces and change the ingredients.

   

3. 3 Pour oil into the wok and fry the ginger slices until fragrant.

   

4. 4 Add the fish pieces and fry over low heat until fragrant.

   

5. 5 Flip the fish pieces over and fry until fragrant, then pour in light soy sauce, add a spoonful of sugar, add a little warm water, cover and cook until the soup dries up.

   

6. 6 Add green garlic and coriander to the pot and serve.