Braised Sea Cucumber Fish

Name: Braised Sea Cucumber Fish
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1500g Sea Cucumber Spot; 50g Pork filling; 1 tbsp Peanut oil; 1 teaspoon salt; 2 tbsp Soy sauce; 1 tbsp Cooking Wine; 1 stage shallot; 1 small piece ginger; 3 cloves garlic; a little Coriander; a little Pickled red pepper

by Yoha Kitchen

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Sea Cucumber Fish is produced in Iceland and the cold waters of the Arctic and the North Atlantic Ocean. It lives at a depth of 150-200 meters under the sea. It is a rare deep-sea cold water fish with white color, delicious meat and smooth taste. , The taste is extremely luscious; frozen sea cucumber fish has almost no fishy smell, the thickest fish skin, accounting for one-third of the weight of the fish, is a rare glue source protein, fish meat contains the highest oil, natural unsaturated fatty acids, fish The bone contains the highest calcium, and the sea cucumber fish has only one cartilage, which is the best choice for women and children to supplement calcium;
This is the first time I have seen this kind of fish.

Braised Sea Cucumber Fish

1. The sea cucumber grouper is like this, it's ugly, and it's bigger, one weighs more than 3 catties

2. The fish belly has been cleaned up

3. Boil the water in the pot. When it is 80% hot, carry the fish tail and put it in the pot for blanching. The front side is blanched, and the fish tail is also put in the blanching water at the end. The fish is relatively large and cannot be put in at once.

4. The fish after blanching looks like this

5. There is a layer of sand on the fish, and the sand on the surface is rubbed off with the help of a steel wire ball

6. Rub clean fish

7. After rinsing again, cut into sections

8. Prepare meat filling, shred green onion, slice ginger and garlic

9. Put the oil in the wok, add the meat and stir fry when the oil is hot, then add garlic and a part of green onion and ginger and stir fry

10. After the minced meat changes color, add soy sauce and cooking wine

11. Bring the soy sauce to a boil, the smell of meat wafts out

12. Put in water, add the remaining green onion and ginger

13. Put the diced sea cucumber grouper

14. The fire is boiling

15. Cover the pot and simmer for 15 minutes on medium-low heat

16. Finally, add some salt to taste

17. Served and eaten, the fish has thick skin, it is indeed a bit like sea cucumber

Tips:
The skin of the sea cucumber must be rubbed off, otherwise it will feel like teeth, so it should not be stewed for a long time. The skin will be stewed and the taste is very good.