1. The pansa fillets bought in the supermarket are thawed in water.
2. Prepare the sauce: wash the nine-layer tower and knead to let the fragrance come out; slice lemon; 2 spoons of soy sauce; a little cumin powder.
3. Soak up the thawed pangasius with kitchen paper, cut into pieces, put them in a basin, pour in the sauce, turn over several times to make the fish pieces evenly colored.
4. After marinating for half an hour, put an appropriate amount of cornstarch on a small plate, take out the fish pieces, pour a thin layer of cornstarch on both sides, and place it on a baking sheet lined with baking paper.
5. Heat the oven up and down to 200 degrees for 15 minutes.
6. Take it out, squeeze a few drops of lemon juice, and start the meal!
Tips:1. The nine-story pagoda is basil. We also call it "Golden Buchang". A few slices can bring a special fragrance and eliminate the fishy smell.
2. You can use garlic instead of lemon.
3. Puffing raw flour can lock the moisture and sauce of the fish, it is not recommended to omit this step.
4. If you buy Longliyu, the preparation method is the same and the nutrition is more abundant.
