1 recipe found
Fish has always been my favorite. I don’t dislike all kinds of fish. In our small seaside town, the only two methods of cooking fish are braised in sauce and steamed. Other methods are rarely involved. This is also a manifestation of the stubborn taste of this small seaside town. I especially like to study different ways of cooking fish or multiple ways of cooking a kind of fish, which requires a lot of innovative thinking and innovative techniques and techniques to cook. Most of my original recipes use fish as raw materials. Some of the recipes are really accidental. The main thing is the final taste and feeling. Deliciousness is the ultimate goal! Today I will make a garlic-flavored fried fish with the Ghost-headed Knifefish. The Ghost-headed Knifefish is a fish that has only been seen in recent years. The scientific name of the Ghost-headed Knifefish is Mahi Mahi. It is named because the male fish has a weird knife-shaped body. The body is elongated and flat on the sides, tall at the front and gradually tapering towards the back. This kind of fish has been caught before, but we locals don't recognize this kind of fish, so we usually don't eat it on the table. With the depletion of marine resources, these unknown fish that were abandoned before are also being served on our table. To fry the fish with garlic, cut the fish into 1cm thick fillets (pieces), marinate them with salt and lemon for a while, then fry them in the pan. When 2 sides are golden, take them out and set aside. Then put the garlic sauce into the pan and cook over low heat until fragrant, then pour it on the fried fish pieces and serve. (Or you can put the fried fish pieces into the garlic sauce and simmer it over low heat, which will make the flavor better.) The best finished product tastes great. After the fish is fried, it has a burnt aroma and when paired with the garlic sauce, it can be said to be an excellent dish.
