Boiled Fish

Name: Boiled Fish
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 600g sea bass; 100g Bean sprouts; 100g lettuce; 1 piece Egg white; 5g ginger; 5g shallot; 10g Red chili; 1/2 teaspoon pepper; 4g Refined salt; 1/2 teaspoon corn starch; 30ml Cooking oil

by The kitchen of emblica honey

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

The first time I bought sea bass to fill the fillets, it was very good, without bones in the meat, and it was also suitable for the elderly and children.
Perch is also known as seabass, zhaihua, perch, tetrarib, etc., commonly known as perch, and Yangtze River shad and Taihu whitebait are also known as one of the "Four Famous Fishes". It is rich in protein, vitamin A, B vitamins, calcium, magnesium, zinc, selenium and other nutrients; it has the effects of nourishing the liver and kidney, replenishing the spleen and stomach, resolving phlegm and relieving cough, and has a good nourishing effect on people with liver and kidney deficiency.
This boiled fish is only slightly spicy. If you like it, you can add pickled peppers and fish bones to stew together. The soup will be sour and spicy. You can also drizzle with red oil.

Boiled Fish

1. Cut the ginger, chopped green onion, prepare the chili, and Chinese pepper

2. Prepare bean sprouts and lettuce

3. Clean up the perch

4. Cut the fish head, knife from the fish bone to the fish tail balance sheet

5. Before slicing, you can lay the fish flat on the spine of the fish, so that it is easier to slice. In the same way as step 4, slice the fish on the other side

6. Remove the bone slices from the side of the fish belly and cut into pieces

7. Then slice the fish fillets from the fish tail slices at an angle of 40 degrees. You can also cut butterfly fish fillets, that is, one cut is not cut, two cuts are cut

8. For the sliced fish fillets, add half a teaspoon of pepper, starch, and an egg white, and then add a little bit of cooking oil.

9. Stir-fry fragrant ginger and green onions in the pot, add fish bones and fry to change the color

10. Add boiling water, salt and pepper, simmer for about 10 minutes, add lettuce and bean sprouts and cook

11. Remove the lettuce, bean sprouts, and fish bones out of the bowl. Keep the pot open and add the fish fillets. You can use chopsticks to hold it in, or pull it out gently after adding it. After the fillets are formed, they can be taken out

12. The fish soup can be filtered and packed in a fish fillet bowl

13. Add oil to the pot, add the pepper and red pepper, and sauté

14. Pour in oil and sprinkle with chopped green onion.

Tips:
1. The fresh chili I used, the chili can not be too spicy without cutting it into sections.

2. When slicing fish, you can put a towel under the cutting board to prevent slippage.

3. Boil the fish fillets, the fish fillets can be fished out after setting the shape, they will be broken after too long.