How to make fish fillet delicious and simple

Humans have a long history of eating fish. Fish is delicious, nutritious, and rich in protein that can be easily absorbed by humans. There are many ways to cook fish. Nowadays, when people buy fish in the vegetable market, they can directly buy pre-cut fish fillets, which saves themselves a lot of time. Different people have different preferences for fish. Some people like to eat steamed fish, some like to eat boiled fish, and some like to eat fried fish. Next, I will introduce to you several ways to cook fish.

Braised Fish Fillet

Ingredients: 200g flounder

Accessories: 10g winter bamboo shoots, 10g black fungus (soaked in water), 25g egg white, 15g starch (broad beans)

Seasoning: 2g sesame oil, 10g rice wine, 4g garlic, 30g peanut oil, 5g salt, 6g shallot

Production process

1. Kill and clean the flounder, slice 200g of the meat, clean it, and slice it into thin slices 5cm long, 3cm wide and 0.2cm thick;

2. Put the fish into a bowl, add rice wine and refined salt, mix well, then add egg white and 15 grams of wet starch (8 grams of starch plus water), mix well and marinate for 5 minutes;

3. Cut winter bamboo shoots into slices and set aside;

4. Add peanut oil to a wok, heat it over medium heat until it is 40% hot, add the fish slices one by one and cook until they turn white, then remove from the pan and drain the oil;

5. Leave 25g of oil in the wok, heat it to 60% over medium heat, add onion and garlic, fry them, add rice wine, cook for a while, add 150ml of broth, salt, winter bamboo shoots, and fungus, bring to a boil, and skim off the foam;

6. Add the fish fillets and simmer over low heat. Add 15 grams of wet starch to make a sauce, drizzle with sesame oil and serve on a plate.

Craft Tips

1. You can add glutinous rice wine before eating, which is the famous dish "fried fish slices with rice wine";

2. Utensils, containers, soups, oils, condiments, etc. must be clean and free of any residue or black spots;

3. The time for frying the fish fillet and the time for the soup spoon to be heated should not be too long;

4. Due to the lubrication process, you need to prepare 500 grams of peanut oil.

Fried fish fillet (sweet and sour flavor)

Fish fillet

Ingredients: oil, starch, salt, sugar, cooking wine, white vinegar, tomato sauce, shredded green onion and shredded ginger.

practice

1. Slice the fish meat (not too thin, about 1cm thick, in fact, it is almost the same as fish chunks), then add starch, a small amount of salt, cooking wine, and marinate for about 15 minutes. You can also add a little pepper to remove the fishy smell.

2. Add oil to the pan, the amount for frying; coat the marinated fish fillets with dry starch and fry them. The fish is easy to cook and will be done in about 2 minutes. Drain the oil and set aside.

3. In another pan, add a small amount of oil and sauté shredded green onion and ginger;

4. Add tomato sauce, white vinegar, sugar, a small amount of salt, water starch, and cook until it becomes a little thick;

5. Put the fried fish fillets into the prepared sauce and stir-fry for a few times;

6. Once all the sauce is applied, it can be served.

Method 3

Ingredients: 500g grass carp

Accessories: 100g egg white, 200g winter bamboo shoots, 200g lard (refined), 300g broth

seasoning

12g salt, 6g ginger, 20g sesame oil, 45g water starch, 6g green onion

practice

1. Slice the fish into 3 cm long, 2 cm wide and 0.3 cm thick slices, put them into a bowl, and add egg white and wet starch to coat them.

2. Cut the winter bamboo shoots into small pieces, take a large bowl, add broth, cooking wine, salt, MSG, vinegar, water starch, and sesame oil, and mix into white juice.

3. Pour out the oil in the pot, leaving a little oil at the bottom (about 120 grams). After it is hot, add chopped green onion and ginger to the pot, then add the winter bamboo shoots slices and stir-fry until they are thoroughly cooked. Then add the starch sauce, wait until it thickens, then add the fish fillets that have been skimmed through with oil, stir evenly and it is done.

Tips

The knife used to cut the fish fillets must be sharp, otherwise the fish fillets will easily break. When frying fish fillets, the oil temperature should not be too high (it should be slightly lower than that for frying meat fillets).