Braised Fish with Sauce

by Shredded Potato Burrito

4.9 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

I recommend a fish method today, adding our most common Chinese cabbage, braised with bean paste, the sauce can remove the fishy smell, and the cabbage is also a very good match, one pot to braise, two kinds of ingredients, different nutrition , You can try if you like it, it tastes great

Ingredients

1 piece (about 500g) Carp
250g Chinese Cabbage
3 tablespoons Doubanjiang
1 tablespoon Cooking Wine

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1 tsp Pepper

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1 piece Ginger

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4 cloves Garlic

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Some Shallot

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Some Parsley

Braised Fish with Sauce

1. A carp, I use about 500 grams, clean it, and a knife

2. Chopped garlic ginger

3. After washing the cabbage, break it into strips, don’t cut it with a knife.

4. Heat the pan and put the oil in, add the fish to the heat, turn both sides and fry it to a slightly yellowish appearance

5. Prepare the bean paste, put it in the oil beside the fish, and fry it

6. The sauce is fragrant, turn the fish and fry it with sauce

7. Add water, water and fish body level, add ginger garlic and pepper, cooking wine, after everyone boil, simmer on medium heat for 10 minutes

8. Add the cabbage after 10 minutes, don’t turn it, cover and stew

9. Coriander and shallots ready

10. After simmering for about 10 minutes, the soup will dry up

11. Just add chopped green onion and coriander

Tips:
Don't cut the cabbage, but tear it into large strips by hand.

The last green onion and coriander can be more delicious.

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