How to make Basa fish fillet

I believe many people have eaten Basa fish. Basa fish is one of the more delicious fish, although the meat of Basa fish is much less than that of other fish. But it is one of the most favorite foods among people. The best way to cook Basa fish is to make it into Basa fish fillets and fry them. Fry the basa fish fillets in a pan. The golden and crispy basa fish is the most fragrant right out of the pan. Here I will teach you how to cook Basa fish fillets to make them delicious?

1. Cut the frozen Basa fish fillet into 0.5 cm thick slices

2. Add egg white, an appropriate amount of cornstarch (half a spoon), a little salt, and coat the fish fillet with starch.

3. Stir well and let it sit for 20 minutes

4. Prepare the black fungus and drain before use

5. Heat the pan over high heat, add a little more vegetable oil, and add the black fungus when the pan starts to smoke (the oil temperature is 70-80%)

6. Stir-fry the black fungus, add a large bowl of water, bring to a boil, and simmer the black fungus for 5 minutes

7. Spread the battered fish fillets and put them into the pan

8. After putting the fish fillet in, turn up the heat, cover the pot, and cook for 30 seconds until the fish fillet turns white. You can slide it appropriately and add the sauce. The amount of sauce depends on your taste, usually more than 50 ml

9. After about 30 seconds, the sauce will boil; add scallions; remove the fish fillets and put them on a plate, leaving the soup at the bottom of the pot

10. The last step is to cook over high heat, thicken the soup with a thin starch (glass starch), pour the starch over the fish fillets, and it's done. Let's eat.

Tips

1. When cutting fish fillets, keep the knife blade at an angle of about 35° to the cutting board;

2. Baste the fish fillets. Half an egg white is enough, or even less.

3. When putting the fish fillet into the pot, pay attention to the fact that there is more oil in the pot at this time, floating on the water, and the wood ear mushrooms are at the bottom of the pot. Spread the fish fillet directly on the wood ear mushrooms. That's right, the fish fillet is almost lying in the oil layer ~ Skip the steps of frying the fish fillet in the previous steps of making fish fillet in fermented rice wine;

4. Thickening and serving separately is to maintain the shape of the fish fillets. If you are confident, you can leave it alone. The thickening must be thin.