Boiled river fish

Overview

I grew up by the Hongshui River. My father often fished for me when I was a child. I still can’t forget the delicious taste of the river fish and the beautiful scenery of my hometown. Nowadays, I rarely go back to my hometown, but I still often eat river fish that my uncle brings from my hometown. In fact, wild river fish has good raw materials and is very suitable for steaming. However, because it has been frozen, I am worried that the taste will not be fresh enough, so I add red oil bean paste for seasoning. The taste is unexpectedly good, the fish is very tasty, and the soup is used to drizzle vermicelli, rice, and noodles. The friends are very happy to eat.

Tags

• hot dishes
• chili
• cooking wine
• coriander
• edible oil
• garlic
• onions
• oyster sauce
• red bean paste
• wild tilapia
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 Wash the fish, cut the fish body into two sections.

   

2. 2 Wash all kinds of side dishes. Shred the ginger, mince the chili and coriander, mince the garlic, and cut the green onion into sections. Since there are no onions at home, I won’t add onions this time.

   

3. 3 Put the fish into a bowl, add a small amount of salt, light soy sauce, cooking oil, soy sauce, and shredded ginger and marinate for half an hour.

   

4. 4 Pour a small bowl of oil into the frying pan. When the oil starts to smoke, fry the fish. Fry on both sides for 5-7 minutes. Then add the chopped green onion, ginger, garlic, and pepper. Do not stir fry. When the aroma comes out, add water. It is best to cover the fish body. Add the red bean paste, cover the pot for 5 minutes, turn over, and simmer for another 2 minutes. Add a small amount of oyster sauce, sprinkle with chopped green onion and coriander and serve.