Pan-fried fish fillets

Overview

Today’s pan-fried fish fillets are made from a skinned fish weighing about one kilogram. It is tender and has few thorns. It is a favorite of children

Tags

• hot dishes
• home cooking
• summer recipes
• lunch
• dinner
• students
• cooking wine
• coriander
• light soy sauce
• old soy sauce
• onions
• skinned fish
• starch
• ginger
• pepper
• salt

Ingredients

Steps

1. 1 A skinned fish, peeled and cut into pieces

   

2. 2 Mix ginger, scallions (white scallions), pepper, salt, cooking wine, light soy sauce and fish pieces, marinate for 15 minutes

   

3. 3 After marinating for 15 minutes, add 2 tablespoons of starch and mix well

   

4. 4 Make every piece of fish evenly coated with starch, so that the fried fish remains tender and smooth inside

   

5. 5 Pour oil into the pot (a little more than usual for cooking), add fish pieces, fry slowly over medium heat, fry one side until golden brown, then flip to fry the other half, try not to stir fry multiple times

   

6. 6 Fry the fish until golden brown, put it aside, pour out the excess oil, leaving only a little bit on the bottom of the pan

   

7. 7 Add a spoonful of dark soy sauce, a spoonful of 🥄sugar, and half a bowl of water to the remaining juice from the marinated fish fillets, mix well, pour it into a hot pot, over medium heat, and boil until it becomes a paste

   

8. 8 Add the fish pieces, green onions and coriander, stir-fry a few times to let the juice evenly coat the fish pieces, and serve

   

9. 9 The fragrant and tender pan-fried fish pieces are ready to sit

   

10. 10 If you like spicy food, you can add an appropriate amount of chili sauce and fresh chili🌶️ when making the sauce, and you can make spicy pan-fried fish pieces