Pan-fried fish chunks with scallions, ginger, and garlic - Two ways to enjoy one dish - Pan-fried grass carp chunks + steamed vegetables - Home-style recipe

Steamed eggplant/cucumber/king oyster mushrooms + pan-fried fish pieces with scallions, ginger, and garlic

Clean the grass carp pieces thoroughly, soak them in salt/vinegar to remove blood, then rinse and drain.

Clean and peel one king oyster mushroom, one eggplant, and one zucchini. Cut the zucchini into sections and marinate with salt. Cut the eggplant into strips and marinate with salt. Tear the king oyster mushroom into long pieces.

Ginger, garlic, sand ginger, shallots, and scallions. Crush them using a mortar and pestle. (Crushing makes them taste better.) If you don't have a mortar and pestle, just chop them with a knife.

Heat a wok over high heat with plenty of oil, then reduce the heat to low. Add the fish pieces to the cold oil and slowly fry. Add ginger slices to remove any fishy smell, and fry until the fish is golden brown and crispy.

Add scallions, ginger, and garlic and sauté until fragrant and the moisture evaporates.

Drizzle a little white vinegar along the edge of the pot to remove any fishy smell. Drizzle a little light soy sauce along the edge of the pot to enhance the flavor.

Add a little salt and stir-fry until the moisture evaporates. Stir-fry until fragrant and it's done.

Pan-fried fish pieces with scallions, ginger, and garlic are done! ✅

Place zucchini at the bottom, king oyster mushrooms in the middle, and eggplant on top. Cover with a serving dish, seal, and steam for 30 minutes.

Steamed vegetables are topped with a layer of scallions, ginger, and garlic used for pan-frying fish. The aroma of scallions, ginger, garlic, and fish blends with the sweetness of the zucchini.