Braised mackerel vermicelli
Overview
It is always easy to get fresh seafood when you live by the sea. Today I bought a very fresh Spanish mackerel at the market. It is delicious simply stewed with vermicelli.
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Ingredients
Steps
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Freeze the fresh mackerel in the refrigerator for two hours, then take it out and defrost it slightly. Wash the vermicelli and soak it in warm water until soft.
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Use scissors to cut off the fins and cut into thicker slices while the fish is still melting.
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Here’s a tip: cut the fish into thick slices along with the internal organs before it’s completely melted. The internal organs are not softened and can be easily pushed out with your hands. This way, the internal organs can be removed easily and cleanly.
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Slice onion, ginger, and garlic, and prepare a few star anise. You can also prepare dried chili peppers. The spicy ones are delicious. I made this for my grandpa. He is too old to eat spicy food, so I left it out.
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Heat a non-stick pan and rub the bottom with two pieces of ginger to prevent the fish from sticking to the pan. Add oil and sauté the onions, ginger and garlic until fragrant.
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Stir-fry one tablespoon of sweet noodle sauce, one tablespoon of sugar, a little vinegar, and two tablespoons of soy sauce, then add the fish segments and stir-fry evenly.
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Put the fish pieces in the pot and when the temperature rises again, add two tablespoons of cooking wine along the edge of the pot, stir-fry slightly, add more water to cover the fish, and then add two tablespoons of oyster sauce.
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After the water boils, add the soaked vermicelli and taste it. If it tastes weak, add salt.
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Pay attention to the cooking resistance of your home-made vermicelli. The sweet potato vermicelli I leaked from my home is not very resistant to cooking. It will be ready after 20 minutes. Take it out of the pot and sprinkle some shredded green onions.
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The vermicelli is full of the flavor of the fish soup, which is more delicious than the fish and really goes well with the meal.
