Braised tilapia
Overview
Tilapia is a group of small and medium-sized fish with large appearance and size. Tilapia has a high protein content and is rich in a variety of essential amino acids needed by the human body. Among them, glutamic acid and glycine are particularly high in content. The essential amino acids are balanced and rich in content. It is a high-quality high-protein product. Tilapia has high retinol content. Retinol helps prevent and treat night blindness and vision loss, helps treat various eye diseases, and maintains the normal function of the immune system. Tilapia has high taurine content, which can help reduce blood cholesterol and neutral fat, regulate blood pressure, and strengthen liver function. Tilapia is rich in unsaturated fat. The unsaturated fatty acid content in tilapia muscle is about 54% to 58%. Tilapia is rich in selenium, which is responsible for cardiometabolism.
Tags
Ingredients
Steps
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Wash the tilapia, make cross cuts on the fish, and marinate with cooking wine and salt for ten minutes.
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Cut the green onion into large pieces, slice the ginger, slice the garlic, prepare Sichuan peppercorns and dried red pepper.
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Prepare soy sauce, balsamic vinegar, salt, and sugar.
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Finely chop the coriander and set aside.
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Dip tilapia surface evenly with dry flour.
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Add oil to the pan and heat it until it is 80% hot. Add the tilapia and fry until the surface is golden brown.
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Dish out and set aside.
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Leave the oil in the pot, add Sichuan peppercorns, dried red peppers, onions, ginger and garlic and stir-fry until fragrant.
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Add tilapia, cook with soy sauce and balsamic vinegar.
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Add salt and sugar.
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Add boiling water to cover the fish, bring to a boil over high heat, then reduce to low heat and simmer for twenty minutes.
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Remove from pan, plate, sprinkle with coriander and serve.
