Pan-fried trout
Overview
LG likes fishing very much. Last week, I went to a nearby lake to catch a few trout (trout). I used braised method for the first few times. Today I found one left in the refrigerator and wanted to change the method (according to our own experiments, the freshness of frozen fish will not be reduced much), because trout is actually similar to salmon, has high nutritional value, and is also suitable for pan-frying. (A home-cooked dish for rice) - Although this is my first time frying fish, I feel confident when I think of how my mother used to fry fish, and the result tastes good (so I think I am quite talented in cooking), O(∩_∩)O haha~
Tags
Ingredients
Steps
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After thawing the trout, clean it and prepare onions, ginger and other condiments
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Cut the fish into pieces
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Marinate the fish pieces with seasonings (salt, cooking wine, pepper, allspice, etc.)
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In order to make the fish pieces more delicious, it is recommended to refrigerate the marinated fish for half an hour.
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Put the ginger and fish pieces into a non-stick pan and fry slowly over low heat (the light in this photo is not particularly good)
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Fry the fish until golden brown on both sides (remember to turn it over) and add the green onions.
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Fry for another minute or two
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Take it out of the pan and plate it, it tastes great
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Here’s a picture from a different angle
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Practice your photography skills and take another photo
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My first attempt at frying fish was a success, yeah
