Braised Halibut in Sauce

Name: Braised Halibut in Sauce
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece flounder; 1g salt; 1 tbsp Doubanjiang; 1 teaspoon June Fresh Soy Sauce; 3 cloves garlic; 3 slices ginger; 2 pieces parsley; 1 Dried chili; 1 tbsp Cooking Wine; 1 Red chili; 2 tbsp Peanut oil

by salila

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Flounder is rich in nutrients such as protein, vitamin A, vitamin D, calcium, phosphorus, potassium, especially vitamin B6, but less fat. In addition, flounder is also rich in DHA, the main component of the brain. It can be eaten regularly. Enhance intelligence. There are many ways to make sea fish. The most common method in our family is red braised. The fish is very tasty, and the soup is also very delicious when used in bibimbap.

Braised Halibut in Sauce

1. Prepare the materials. Remove the scales, gills, and internal organs of the flounder to control moisture.

2. Heat the pan with cold oil, add 2 tablespoons of peanut oil, and add the flounder.

3. Add ginger, garlic, star anise and dried chili. Shake the pot to soak the spices in the oil to stimulate the fragrance.

4. Put in clean water that has no fish, turn on a high fire to bring the water to a boil.

5. After the water is boiled, add a spoonful of green onion companion bean paste.

6. Put 1 teaspoon of June fresh soy sauce.

7. Add 1 tablespoon of cooking wine. Cover the pot and simmer on medium-low heat for about 15 minutes. When there is still a little broth, add the chopped coriander and red pepper.

Tips:
1. The bean paste is very salty. Taste the taste of fish for yourself. If the salt is not enough, add a little salt.
2. The meat of this kind of fish is very tender. The whole braising process uses medium and small fire. If the fire is turned on, the fish will be easily broken.