Grilled Fish Nuggets with Black Bean Sauce
Overview
My family likes to eat steamed fish, but this fish is too big to be eaten in one meal. Half of it is steamed fresh that day, and the other half is washed and cut into pieces. It is marinated with ginger slices, salt, green onions, and cooking wine for half a day and then fried. After the finished product is cooled, it is kept chilled and can be braised or braised in sauce. . . This time, the braised fish fillets were braised with spicy black bean sauce and millet pepper. My family thought it was too spicy and unacceptable, but I thought it was very delicious at this level of spiciness. It was a combination of spicy and fresh. In the end, I destroyed it all by myself.
Tags
Ingredients
Steps
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Clean silver carp: scrape off the fish scales, remove the internal organs and gills, and scrape off the black membrane on the inside of the fish belly. Wash and drain the water, cut in half and chop into pieces.
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Put the fish pieces into a large basin, add salt, cooking wine, chopped ginger, and chopped onions, stir evenly, and marinate for half a day.
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Heat a pan, add an appropriate amount of oil, and fry the fish pieces over medium heat slowly. Do not flip the fish pieces over during frying. Turn off the heat after one side is completely fried. Turn it over after cooling slightly, and fry in the same way until brown. (The process takes about 12-15 minutes)
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Prepare the braised ingredients: black bean chili sauce, minced garlic, and small red pepper.
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Heat a pan, add a little oil, add minced garlic and sauté until fragrant.
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Pour in the black bean chili sauce.
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Add fish pieces.
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Sprinkle in cayenne pepper. Add a little water and soy sauce.
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Add scallions.
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Cover the pot and simmer for a while.
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Cook until the sauce is reduced.
