If you prefer it spicier and stronger, stir-fry it with a small amount of fermented bean paste and bird's eye chili.
Materials
Stir-fried Fish Fillets - Spicy Fish Fillets: Home-style Recipe Steps
Cut green and red bell peppers into chunks, garlic sprouts into small sections, and shallots, ginger, and garlic into slices.
The dried fish pieces (grass carp, black carp) have already been salted before drying, so no further salting is needed. Heat a large iron wok over medium-low heat. Add plenty of oil and slowly fry the fish pieces until golden brown on all sides, about 10 minutes. Turn them occasionally to prevent burning. Remove and set aside. You can also remove any excess oil.
Wash the pan thoroughly and heat it. Add a suitable amount of oil (you can add the clean oil at the same time). Heat the oil over high heat until it's about 70% hot and slightly smoking. Add the shallots, ginger, and garlic and sauté until fragrant. Add the pan-fried fish pieces and stir-fry.
Stir-fry for one minute, then add the green and red bell peppers. Continue stir-frying for another minute.
Add 10 grams of light soy sauce and 10 grams of white vinegar along the edge of the pan for flavor and to remove any fishy smell. Adding the vinegar along the edge of the pan helps evaporate the moisture from the seasonings, bringing out their most delicious flavor. Stir-fry for 1 minute.
Add 100ml of water, cover and simmer for 3 minutes. Once the water has evaporated, add the garlic sprouts.
Stir-fry for 1 minute, until the garlic sprouts soften.
Once the moisture has evaporated and the aroma is irresistible, remove from heat. Spicy stir-fried fish pieces are ready! ✅ Super delicious with rice!
