Spicy Vermicelli Fish

Overview

The fish sauce rice with spicy vermicelli fish is very appetizing, and I want to eat more every time! Even though I’m not a big fan of fish, I’ll eat lots of pieces of fish! Not to mention the sweet potato starch... not even the dregs are left in the end every time! Haha! I'm just a foodie!

Tags

• hot dishes
• bad spicy
• msg
• old myanmar coriander
• onions
• sichuan pepper powder
• spicy sauce
• sweet potato flour
• tilapia
• tomato
• fragrant willow
• garlic
• ginger
• salt
• soy sauce
• water

Ingredients

Steps

1. 1 Wash the tilapia, make a few cuts on both sides of the fish, wash the ingredients and set aside. Soak the sweet potato starch in warm water until soft (you can also not soak it, but dry sweet potato starch easily absorbs water, so add more water when cooking).

   

2. 2 Slice tomatoes, shred ginger, smash garlic, and shred onions.

   

3. 3 Pour plenty of oil into the pot.

   

4. 4 When the oil is hot, sprinkle a small amount of salt evenly over the cuts on both sides of the fish.

   

5. 5 After the oil is hot, put the fish into the pan and fry until the color of the fish turns yellow and the skin is slightly crispy, then pick it up and set it aside for later use (it is best to use a pan for frying fish, I am lazy, so I didn’t change the pan!).

   

6. 6 Heat some oil in the pan, add the chili peppers and spicy sauce and stir-fry until fragrant.

   

7. 7 After the sauce is fragrant, add tomatoes, ginger, garlic and onion and stir-fry for two minutes, then add water.

   

8. 8 When the water is separated, add Lao Mian coriander, fragrant willow and sweet potato starch, stir-fry lightly and cover the pot.

   

9. 9 Cover the pot and simmer for 20 minutes. Add MSG or chicken essence and stir-fry. It is ready to serve.