Braised bream with kimchi

Overview

I have made braised fish many times, but I have never made the hot and sour version. This time I used kimchi. The same method, but the taste is very different

Tags

• hot dishes
• home cooking
• seafood
• bream
• cooking wine
• garlic
• ginger
• light soy sauce
• old soy sauce
• pickled beans
• pickled peppers
• soybean paste
• white vinegar

Ingredients

Steps

1. 1 Slaughter and clean the bream, make a few diagonal cuts on both sides of the fish body, sprinkle a thin layer of salt evenly, and marinate in the refrigerator for half a day (it not only adds flavor, but also makes the fish less likely to stick to the pan and less likely to break when frying)

   

2. 2 Prepare the ingredients, chop the kimchi, chop the garlic, and slice the ginger

   

3. 3 Pour a spoonful of cooking wine, a spoonful of white vinegar, a spoonful of light soy sauce, half a spoonful of dark soy sauce, and a little pepper into a bowl to make the sauce

   

4. 4 Heat the pot dry and add three times the amount of oil for cooking until it is 70% hot

   

5. 5 Add some ginger slices and pop them

   

6. 6 Add the marinated fish and fry it. Be careful not to stir it with a spatula while frying. Gently shake the pan to prevent the fish from sticking to the bottom of the pan. Turn the pan from time to time to ensure that every part of the fish is fried. (This time the fish was fried very successfully. The skin of the fish was very complete and not broken at all.)

   

7. 7 When one side is browned, flip and fry the other side, flipping gently during the process, until both sides are golden brown (the degree depends on personal preference, I like to fry a little more)

   

8. 8 After the fish is fried, push the fish to the edge of the pot, turn off the heat and pour out the excess oil, leaving only a little base oil in the pot

   

9. 9 Return to the heat and heat until the oil is hot, add minced garlic and kimchi and stir-fry

   

10. 10 Add a small spoonful of soybean paste and stir well

    

11. 11 Push the fish into the middle of the pot, cook the prepared sauce around the edge of the pot, shake the pot gently and turn the fish over to evenly coat the fish with the sauce

    

12. 12 Add a bowl of water and cook, turning the fish twice. When the soup becomes thicker, add a little chicken essence and stir gently

    

13. 13 Take the fish out of the pan and put it on a plate, pour the kimchi and soup evenly over the fish, and sprinkle with chopped green onion