Boiled fish with water and coriander
Overview
Most wild vegetables are eaten from the young and pointed leaves, and water coriander is no exception. Water coriander, also known as water mint, is also known as water coriander. It is a perennial soft and flat herbaceous plant of the family Lamiaceae. But the locals call it water coriander. The taste of water coriander is a bit special. It is said to be somewhat similar to mint, but its fragrance and taste are much softer than mint, as if it is full of fresh air after being washed by a rain. Eating wild vegetables means eating fresh and original flavor, so these wild vegetables are usually dipped in water and eaten raw. Of course, they can also be made into soup or stir-fried. Water coriander generally grows in swamps and watersides and is evergreen all year round. Therefore, villagers will collect water coriander growing in fields and watersides all year round and sell it in the market. However, only the water coriander in spring is the most tender and delicious. Because water coriander has a special fragrance that can relieve the fishy smell of meat, it can be eaten raw or cooked with fish and meat in soup. The cooked soup is full of light fragrance and makes people feel refreshed after eating it.
Tags
Ingredients
Steps
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Remove the old stems and leaves of water coriander, wash them in water and set aside.
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Clean the tilapia and put it on the cutting board and cut into several pieces for later use.
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Put the ginger, garlic and millet into a garlic mortar and mash.
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Take a casserole, add chopped fish and mashed ginger, garlic and chili.
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Put in a smashed strawberry.
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Add an appropriate amount of cold water to the casserole, add half a spoonful of lard and an appropriate amount of salt, then put on high heat and bring to a boil.
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After the water boils, add the water coriander and turn off the heat and serve.
