Spicy halibut cubes
Overview
Although chilled fish is not as fresh as the fish that is raised and sold, it is not undesirable. Although steaming is not suitable, if it is handled properly, it is also good for stewing, frying, and roasting. If you can make second-rate materials into first-class dishes, that is a high level. The author is an ordinary housewife, not a professional chef, but I am always willing to move towards a higher level. There is no end to learning and art.
Tags
Ingredients
Steps
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Put the fish into cold water, add 1 tsp of refined salt, stir slightly, and soak for 15 minutes;
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Suck up the fish's water, preferably blow it dry;
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Beat the eggs well and add the fish pieces dipped in the egg liquid;
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Then dip in cornstarch;
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Fry until light yellow when first put into the pan and let cool;
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Turn up the heat and fry until golden brown;
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Cut the green pepper into rings, cut the red pepper into pieces, shred the shallot, and mince the ginger and garlic;
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Remove the cucumber and cut into pieces;
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Heat the pot over high heat, add base oil, add 2 tablespoons of bean paste, and stir-fry until red oil appears;
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Add green pepper rings, minced ginger and minced garlic, saute until fragrant;
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Add 2/3 cup of water or stock, 1.5 tablespoons of oyster sauce, 1/2 tablespoon of brown sugar powder, 1+1/2 tablespoons of oyster sauce, 1/2 teaspoon of pepper, and 1 tablespoon of brandy. Stir evenly, then pour in the starch water blended with 1/2 tablespoon of cornstarch and 2 tablespoons of water. Stir constantly and cook until large bubbles form;
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Pour in the fish pieces, cucumber and red pepper, stir for a few times and remove from the pot. Enjoy!
