Spicy grilled fish
Overview
Spring is getting warmer, the flowers are blooming, and the fishermen in Mengzi Lake are busy again. Every morning, fishermen on the shores of Lake Mencius bring fresh fish of all sizes from their cabins and place them on the dam for sale. The fish are wild in the lake, and they are alive and fresh in the water. Therefore, the fisherman's business is particularly good. If people come late and cannot buy fish, they will order the fish for tomorrow morning with the fisherman. There is a kind of small fish here called Chuan Tiao. This is a small fish with a slender body, thin scales and tender meat. It loves to swim close to the water surface, so Zoucheng people call it Chuan Tiao. Regarding the way to eat this kind of fish, Zoucheng’s traditional method is to cut it into strips, pickle it for flavor, wrap it in batter and fry it before eating it. After deep-frying, the skin is charred and the fish meat is so tender that even the tiny fish bones can be chewed. It is my favorite and habitual recipe to fry this kind of small fish and then stir-fry it with chili peppers. I accidentally saw on a food website that the way of eating dry-fried fish is called fire-baked fish, but this method is very different from the traditional recipe of fire-baked fish.
Tags
Ingredients
Steps
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It is best to clean the small fish carcass and dry it.
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Sprinkle in a little salt.
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Marinate for 30 minutes.
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Wash and chop green and red peppers, wash and cut green onions and coriander into sections, and slice ginger.
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Pour a little oil into the frying pan and arrange the small fish neatly.
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Fry over low heat until golden brown on both sides, then scoop out the glutinous rice.
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Pour vegetable oil into the pot. When the oil is hot, add ginger slices and stir-fry black bean until fragrant.
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Add chopped green and red pepper and scallions and stir-fry until fragrant.
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Pour in the small fish and stir-fry over low heat.
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Add a little salt, sprinkle with coriander segments, and stir-fry evenly.
