Teriyaki Fish Fillet Rice

Overview

If you want to be full, the best thing is to have a bowl of steaming rice bowl. The weather is very hot now, and cooking is very difficult. This teriyaki fish only uses the boiling method, and it is still tender and delicious. When eating, you need to pour a little more soup on the rice.

Tags

• staple food
• home cooking
• balsamic vinegar
• bayu
• cooking wine
• egg
• light soy sauce
• old soy sauce
• onion white
• oyster sauce
• rice
• white sugar
• ginger

Ingredients

Steps

1. 1 To do this, wash and remove the internal organs from the fish, cut into two pieces, and cut into large pieces

   

2. 2 Blanch the fish meat in boiling water to remove the fishy smell

   

3. 3 Add a bowl of water to the pot, two tablespoons of light soy sauce with ginger slices, half a tablespoon of dark soy sauce, half a tablespoon of oyster sauce, one tablespoon of white wine, half a tablespoon of balsamic vinegar, and one tablespoon of sugar. Add the fish, bring to a boil and simmer over medium-low heat for 15 minutes

   

4. 4 When stewing the fish, beat the eggs, fry them into egg skins and shred them for later use. When the soup is almost done, take the fish out,

   

5. 5 Add scallions to the remaining soup in the pot and cook until the soup thickens

   

6. 6 Place fish and egg skin shreds on top of the rice, pour over the soup, and serve