Braised Fish (tilapia)

Name: Braised Fish (tilapia)
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Tilapia; A few pieces ginger; A few petals garlic; Some very light blue; 1 tablespoon Pixian Doubanjiang; 1 tablespoon Spicy sauce; Some salt; Some Soy sauce; Some pepper

by One degree below zero 0511

5.0 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Fish, as an indispensable main meat on the dining table, is not only delicious, but also has high nutritional value. Its protein content is twice that of pork, and it is a high-quality protein with a high human body absorption rate. There are many cooking methods, which can be used for steaming, braising or stewing. Each method has a different taste. This time I used tilapia and some are also called Fushou fish. Braised fish is a home-cooked recipe that many people like to eat very much. It is especially popular in the southern region. It is characterized by its tender and salty meat, and its color. Ruddy and shiny"

Ingredients

1 piece Tilapia
A few pieces Ginger
A few petals Garlic
Some Very Light Blue
1 tablespoon Pixian Doubanjiang
1 tablespoon Spicy Sauce
Some Salt
Some Soy Sauce
Some Pepper

Braised Fish (tilapia)

1. A piece of tilapia is about 600 grams, processed to remove the black film of the belly meat, cleaned and wiped off the water, cut a few knives on both sides of the fish

2. Chop ginger, garlic, and green onion separately

3. After heating oil in the pan, add the tilapia and fry on medium heat until both sides are browned

4. Serve the fried fish and set aside

5. Add a small amount of oil to heat in another oil pan, add a spoonful of bean paste and stir fry on low heat to produce red oil

6. Then add a spoonful of spicy sauce, fry ginger, garlic, and green onion together to create a fragrance

7. Add appropriate amount of water, salt, light soy sauce, dark soy sauce, chicken powder and pepper to make a braised sauce

8. Put the fried fish into the pot after boiling the soup

9. Cover and simmer for ten minutes, turn over in the middle, and finally collect the juice over high heat

10. Finished picture, pour proper amount of soup on the fish body after serving

Tips:
1. After tilapia is processed well, the black film of the fish maw must be removed, otherwise it will be bitter. It is best to wipe off the water before frying, which can effectively reduce oil splashing.
2. It's best to use medium and small fire to fry slowly in the pan, the meat will be better after frying until it is browned, and there will be no fishy smell
3. The time for simmering the fish in the pot is not less than ten minutes, so as to fully absorb the taste of the soup. It needs to be turned over to prevent sticking to the pot.