Grilled Fish with Coriander Root

Overview

Wild leeks are called wild leeks in Yunnan, also known as big leeks and wild leeks. It looks like a garlic sprout, and its leaves, stems, flowers, and roots are all edible. The wild leek moss tastes like a leek. But it is fatter, tenderer and more fragrant than leeks. The root of wild leek, also known as kohlrabi root, is an indispensable ingredient in making various ethnic dishes in Yunnan. I bought some kohlrabi roots a few days ago and they will go bad if I don't eat them. There happened to be a fish frozen in the refrigerator, so I cooked the fish with kohlrabi roots. The root of kohlrabi is fleshy and has a spicy flavor and tastes great when cooking fish.

Tags

• hot dishes
• home cooking
• lunch
• dinner
• carp
• coriander root
• garlic
• liquor
• oil
• onions
• pickled pepper
• red rice spicy
• ginger
• pepper
• salt
• soy sauce

Ingredients

Steps

1. 1 Clean the carp and cut it into two pieces.

   

2. 2 Put the carp into a basin, add a small amount of white wine, white pepper and appropriate amount of salt and marinate for half an hour.

   

3. 3 Pick the kohlrabi roots one by one and wash them.

   

4. 4 Wash the kohlrabi root and cut it into small sections, chop the ginger and garlic, and cut the pickled pepper and red rice into small rings.

   

5. 5 Heat oil in a wok, fry the fish until brown, then remove.

   

6. 6 Leave a little oil at the bottom of the pot, add ginger, garlic, pickled peppers, and red rice and stir-fry until fragrant.

   

7. 7 Pour into a small bowl of water and bring to a boil. Add a spoonful of soy sauce.

   

8. 8 Add the fried fish.

   

9. 9 Add the fried fish.

   

10. 10 Add the kohlrabi roots, cover with a lid and cook over low heat until the juice is reduced.

    

11. 11 Turn the fish over halfway through so that both sides of the fish body are cooked and the flavor is absorbed. Cook until the juice is gone and then serve it out.