Spicy boiled fish
Overview
If I don’t like spicy food, I will follow the trend and make boiled fish. Although I can’t eat spicy food, I like the bright colors very much, so it is a visual enjoyment after making it.
Tags
Ingredients
Steps
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Wash the fish, remove the head and bones, and cut into two pieces. (The fish I bought was silver carp by mistake. It’s better to use grass carp)
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Cut the two halves of fish into slices diagonally with a knife.
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This is all the materials needed.
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Add a spoonful of starch, a spoonful of cooking wine and half a spoonful of pepper to the fish fillets and marinate them for 15 minutes.
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Boil water in a pot, add a spoonful of oil, blanch the bean sprouts, take them out and place them in a larger basin.
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Pour away the water used to blanch the bean sprouts and return to the pot, sauté the chopped garlic and ginger until fragrant.
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Add two tablespoons of bean paste and stir-fry until red oil comes out.
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Add approximately 500ml more water. (You can decide whether to add salt according to your own taste. I added half a spoonful of salt just right)
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Cover and bring to a boil.
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Place the fish fillets one by one into the boiling soup. Put the lid on and bring the fish fillets to a boil. Remove the fish fillets immediately. (Do not use a spatula to stir-fry the fish fillets when cooking, otherwise the fish fillets will be broken into pieces)
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Place the cooked fish fillets on the surface of the blanched bean sprouts and spread half of the dried chili peppers and Sichuan peppercorns.
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Return to the pan, add 50 ml of oil, heat up, and fry the other half of the chili peppers and Sichuan peppercorns until they change color and become fragrant.
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Then pour the fried chili pepper oil on top of the fish fillets to complete.
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Finished product. Add a few coriander leaves for garnish.
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Finished product.
