Name: Braised Mentai Fish
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces Mentai; 30g green pepper; 3 pcs star anise; 3 cloves garlic; 10g ginger; 3-5 drops Fish sauce; 20g Doubanjiang; 10g Soy sauce; 3g Sugar; 2g salt; 2 pieces shallot

Braised Mentai Fish

by Food Fun Vegetable House

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

In Chongqing at the end of October, there was gradually a deep sense of coolness. Sooner or later, the sky will be filled with fog. The gradual cooler weather makes people appetite and appetite wide open. I always want to get something hot, high-calorie to make up for the physical energy consumed. [Welcome to exchange food, please search WeChat public account: "Shiqucaiwu" or directly add EJM2467]

Mentai fish is much stranger to the familiar cod and salmon. If it weren't for school in the Northeast, Cai Caiwu wouldn't come into contact with Mingtai fish. When I was in school, the cafeteria always liked to make braised mentai fish. It was very satisfying to eat a few yuan a piece. The soup after eating is also a very good choice for making rice.

But today's braised menta fish is very delicious because of the addition of a few drops of fish sauce. Fish sauce is a kind of aquatic condiment with unique flavor. As for fish sauce, there are probably only two kinds of people in the world, one is people who like it, and the other is people who hate it. People who like it can't wait for it to appear in every dish, even fish sauce bibimbap can become a delicious meal. And people who hate it want to run away when they smell it. In response to the words of our ancestors: turnip and cabbage have their own love.

Mentai fish bones have less bones and more meat. In addition to braised, stewed soup, deep-fried, and grilled are all good choices. However, Cai Caiwu prefers braised mentaiko because the juice of the roasted fish penetrates into the meat, and every bite is extremely delicious. Even the rice in the soup is a treat.

Braised Mentai Fish

1. Prepare raw materials in advance

Talking about: Because Mentai is a frozen food, it is necessary to thaw the fish in advance and clean the internal organs.

2. Tap the body of the fish lightly with a knife to loosen the tissues of the mentai

Talking: When you pat, use a little harder and lighter. Don’t pat the meat to pieces. The pat will loosen the fish tissue and make the fish taste better.

3. Cut the beaten fish into 2-3 cm thick pieces

4. Put the cut fish pieces on the plate and set aside

5. Chop garlic and ginger into pieces; cut scallion into pieces and talk: Chop into pieces is good for stimulating the aroma of garlic and ginger.

6. Pour oil in the pot and heat to 70%, add the ginger, garlic, and shallots to the pot and sauté

7. When the fragrant flavor is obtained, add the bean paste and fry the red oil, then pour the fish pieces and stir fry, add the soy sauce to color

8. Stir-fry for a few times, pour in appropriate amount of water, add star anise and sugar to taste and cook until cooked

Talking: The meat of the mentai is delicate and tender. When stir-frying, the action should be lighter to avoid damage to the fish.

9. Cut the green pepper into oblique blades and the green onion into flowers

10. In order to ensure that the fish is not damaged during fish cooking, you can gently shake the pot or use a spatula to gently flip the fish

11. When the soup is slowly tightened, add green pepper slices and mix well, add appropriate amount of salt to taste, and drip 3-5 drops of fish sauce just before it is out of the pot