Braised Fish Pieces

Name: Braised Fish Pieces
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: About 500g whitefish; 1 tsp salt; 2 tablespoons Soy sauce; 2 tablespoons Cooking Wine; 3s Shallots; 5 slices ginger; 1.5 tablespoons starch

by Eyebrow

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

My brother-in-law brought a huge white fish to his mother, and a fish head was as big as a pot.
White fish is calm in nature, sweet in taste, non-toxic, and returns to the spleen, stomach and liver meridian. It has the effects of appetizing and digesting, weight loss and moisturizing, nourishing the kidney and brain, and replenishing the liver and improving the purpose. There are many benefits to eating more white fish!
But the taste of white fish is not very good. Although there is a common saying of "herring tail and white fish head", it also shows that only the fish head is delicious, the fish body is thicker and there are many thorns.
The head of the fish was burned with Chinese cabbage, and the body of the fish should be made into pieces of fish. When it is burnt, it will taste delicious.

Ingredients

About 500g Whitefish
1 tsp Salt
2 tablespoons Soy Sauce
2 tablespoons Cooking Wine
3s Shallots
5 slices Ginger
1.5 tablespoons Starch

Braised Fish Pieces

1. Clean the fish, cut into large pieces (3~4cm square), marinate with 1 teaspoon of salt and 1 tablespoon of cooking wine for 10 minutes, wash off the salt, add 1.5 tablespoons of starch and mix well after draining, so that each piece of fish is coated with starch Pulp.

2. Heat more oil in a non-stick pan and saute the scallions and ginger. I was in a hurry to take pictures and forgot to put green onion and ginger.

3. Put the fish pieces in a pan and fry slowly over medium and low heat, and fry each side until slightly browned. Don't turn the fish in a hurry after the fish is in the pan, wait for a while before turning it over.

4. Put light soy sauce, dark soy sauce, sugar, and cooking wine to simmer, add a large bowl of water, boil over high heat and change to low heat. You can turn the fish over and cover and simmer, or you can open the lid and continue to pour the soup with a spoon. On the fish pieces. Cook until the fish is cooked, and collect the juice over high heat.

5. Put it out of the pot and garnish with chopped green onions (I don’t like to eat green onions, so I put a knot of green onions for easy disposal)

6. Take pictures as a souvenir.

Tips:
1 Remove the scales and entrails of the fish. The average stall owner will do it well, but he will not do it very carefully. You need to process it yourself. Remove the black film from the belly of the fish; if the fish head is also burned, remove the gills; try to wash off the blood.
2 The fish pieces are coated with starch, and the skin is not easy to break during frying, and the surface is easier to fry during frying.
3 I don't know how to cook in an iron pan, especially for frying fish. It's a sticky pan, so I like to use a non-stick pan for everything.
4 Southerners like to put sugar in their cooking. Those who don't like sweet can put less, because sugar can improve the freshness and neutralize the sour taste of soy sauce.