Braised Fish Pieces in Korean Spicy Sauce

Name: Braised Fish Pieces in Korean Spicy Sauce
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g fish; Some oil; 0.5 teaspoon salt; 1 teaspoon Sugar; 1 teaspoon Soy sauce; 1 teaspoon Oyster sauce; 1 tbsp Korean Hot Sauce; 2 tbsp Flour; 25g parsley; 15g ginger; 20g shallot; 15g Red pepper; 1/2 lemon

by Jackey cat

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

The cat has been standing at the sea fish stall for a long time, and has not decided whether to buy the grilled skin fish weighing more than 2 catties, because it is really too big, and two people can't finish a meal. An aunt on the side highly recommends it. Buying grilled skin fish must be big and delicious. Okay, I listened to the old man’s advice. After going home and cleaned up, it is divided into two parts. Fish head and fish meat are also excellent for two meals. The meat of the grilled skin fish is relatively tender. It is very delicious when eaten by steaming or burning. It has no thorns. The elderly and children in the family can eat it. Those who like it, let’s have a taste.

Braised Fish Pieces in Korean Spicy Sauce

1. Grilled skin fish meat, cut into pieces, add ginger, green onion, lemon slices

Braised Fish Pieces in Korean Spicy Sauce recipe

2. Add salt, sugar, light soy sauce and marinate for 30 minutes

3. Remove the marinade and sprinkle with flour to coat the fish pieces evenly

4. Heat the pan, add the oil, and fry the fish

5. Fry until golden on both sides, add ginger slices and saute until fragrant

6. Pour in boiling water and bring to a boil

7. Add Korean hot sauce, light soy sauce, oyster sauce and other seasonings, simmer for 5 minutes on medium heat

8. Parsley, green onion, small red pepper diced into the pot, and at the same time turn on the high heat to collect the juice, the juice is thick and ready to serve

Tips:
1. Pickling with lemon can effectively remove fishy and add a hint of lemon fragrance;
2. When frying, the skin is very firm, so that it will not be easy to de-baste when re-fired, and it will also effectively absorb the flavor of the soup.