Braised spiced fish
Overview
In the past, I only ate spicy fish because I couldn’t stand fishy things. But today, the fish made this way has no fishy smell at all and is full of fragrance, which is highly praised by my family. So delicious!
Tags
Ingredients
Steps
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Remove the scales, internal organs, fins and tail of the fish. Any fish will do, the one I chose today is "Three Scales".
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Clean the black belly inside the fish belly and the blood on the fish spine.
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Make a cut near the head and tail of the fish.
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Pull out the fishing line from the fish body. Usually, the fish cooked through these steps will have no fishy smell. Some fish do not have fishing lines and this step can be omitted. When pulling out the fishing line, use your other hand to pat the fish body while pulling, so that the fishing line can be easily pulled out.
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Make a few diagonal cuts on both sides of the fish. Spread the cooking wine over the fish body and belly and marinate for ten minutes.
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Put a spoonful of ginger powder, a spoonful of five-spice powder and a spoonful of salt in a bowl
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Mix the three seasonings and apply evenly to the opening of the fish body and inside the fish belly. Marinate for another ten minutes.
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Finely mince the ginger, garlic and scallions, then chop some green onions and coriander.
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Put the ginger, garlic and scallions into a bowl, pour more vinegar (about 5 spoons), 2 spoons of cooking wine, 1 spoon of dark soy sauce, 1 spoon of light soy sauce, 2 spoons of oyster sauce, 1 spoon of sugar and 1 spoon of five-spice powder into the bowl and mix well.
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Put an appropriate amount of oil in the pot. When the oil temperature reaches six levels, put the fish into the pot and fry over medium heat. Do not stir, but shake the pan so that the oil coats all parts of the fish. At the same time, you can use a ladle to pour hot oil on the fish.
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When you shake the pot and feel that the fish is not sticking to the bottom of the pot and can shake, turn it over and fry the other side until the skin turns brown and hard on both sides.
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Pour the prepared sauce into the bowl, add an appropriate amount of water, cover the pot and simmer over medium heat for ten to fifteen minutes.
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Transfer the fish to a plate, thicken the soup with soup, add a spoonful of sesame oil, mix well and pour the soup over the fish.
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Finally sprinkle with chopped green onion and coriander.
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It smells amazing. The family praised him repeatedly.
