Braised Spanish Mackerel
Overview
There are quite a lot of chilled sea fish in the market here, but you have to go early to buy fresher ones. So whenever I go to the market very early, I will go to the stalls selling chilled fish. The fishing moratorium has just passed in the past two months, so there are still many varieties and they are quite fresh. This time I bought Spanish mackerel. The meat of Spanish mackerel is spiny and less thorny. It is delicious and nutritious. The meat is firm and tight and is in the shape of an awl, which is probably related to its faster swimming speed. In addition to fresh food, it can also be processed to make canned and salted and dried products
Tags
Ingredients
Steps
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A piece of chilled Spanish mackerel.
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Clean the internal organs and cut into pieces with a diagonal knife (the flesh of the fish is relatively soft, so be careful when cutting, because it can easily break into pieces).
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Put the cut fish into a container, add appropriate amount of salt and rice wine and marinate for fifteen minutes.
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Take an appropriate amount of flour, pick up the fish and roll it in the flour.
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Heat oil in a pan, put the fish pieces coated with flour into the pan and fry over slow heat.
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While frying the fish, prepare some corn starch and gravy (take an appropriate amount of corn starch, sugar, add a small amount of water and soy sauce and mix well), chop the garlic, cut the ginger into shreds, and cut the green onions into chopped green onions and set aside.
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After frying both sides, add chopped garlic and shredded ginger until fragrant.
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Then add half a bowl of water and bring to a boil over high heat.
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When simmering until one-third of the water remains, pour in the well-mixed cornstarch and gravy.
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Finally collect the juice and turn off the heat.
