Boiled Fish Fillet with Shacha Sauce

Boiled Fish Fillet with Shacha Sauce

by Brother Xin's mother (from Tencent.)

4.9 (1)
Favorite

Difficulty

Easy

Time

15m

Serving

3

I usually use Chinese pepper, bay leaves, and star anise to fry the base material for the boiled fish. After frying, I need to filter the spice residue. This time I use shacha sauce to fry the base material, which is much more convenient. The shacha sauce contains seafood, spices, fish sauce, sesame, etc. The whole match is fresh and fishy, the soup tastes very good, and it is great to make boiled fish.

Ingredients

Boiled Fish Fillet with Shacha Sauce

1. A piece of grass carp meat, use thin slices.

Boiled Fish Fillet with Shacha Sauce recipe

2. Wash other ingredients and set aside.

Boiled Fish Fillet with Shacha Sauce recipe

3. Marinate the fish fillets with salt and egg white for 30 minutes.

Boiled Fish Fillet with Shacha Sauce recipe

4. Stir-fry the shacha sauce with hot oil.

Boiled Fish Fillet with Shacha Sauce recipe

5. Add two bowls of water to a boil.

Boiled Fish Fillet with Shacha Sauce recipe

6. Put the enoki mushrooms in the pot, scald them for a minute and then remove them.

Boiled Fish Fillet with Shacha Sauce recipe

7. The picked up enoki mushrooms are placed on the bottom of the casserole.

Boiled Fish Fillet with Shacha Sauce recipe

8. Boil water on high heat, add the fish fillets to the boil, just roll up the fish fillets, and don't cook them too old.

Boiled Fish Fillet with Shacha Sauce recipe

9. In another pot, sauté the peppers in oil.

Boiled Fish Fillet with Shacha Sauce recipe

10. Fill the fish fillets in a casserole, pour in chili oil, and add coriander.

Boiled Fish Fillet with Shacha Sauce recipe

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