Dry roasted sea bass

Overview

How to cook Dry roasted sea bass at home

Tags

• hot dishes
• seafood
• common dishes
• cantonese cuisine
• maternity
• winter recipes
• lunch
• famous dishes
• chopped pepper
• cooking wine
• onions
• pixian doubanjiang
• sea bass
• sugar
• vinegar
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 Remove the scales, gills and internal organs of the fish and wash them; mince the ginger and green onions.

   

2. 2 Spread soy sauce on both sides of the seabass, wait until the oil in the pan is hot (the oil temperature should be higher), add the fish, fry until both sides are golden, and take it out.

   

3. 3 Leave the bottom oil in the pot, add chopped peppers, Pixian bean paste and stir-fry until red oil emerges. Pour in minced onion and ginger, and cooking wine (authentic sweet rice wine should be added) and stir-fry until dispersed. Take out three-quarters and set aside

   

4. 4 Put the fish back into the pot, pour cooking wine, salt, sugar and 500 grams of hot water; reduce the heat to low and cook for 6-8 minutes, then add the remaining ingredients and cook over high heat; take the fish out; thicken the juice over high heat, and add a few drops of balsamic vinegar before serving.

   

5. 5 Pour the juice over the fish and you're done!