1. Wash the fish you bought, put salt on both sides, and submerge it for about 5 minutes (this step is very important, many people say that the fish is fried in a sticky pan. Doing this step can avoid the above situation)
2. Take advantage of the free time for the submerged fish, wash and cut the ginger, onion and garlic. If you like spicy food, you can add some chili.
3. Heat oil in the pan, add the fish and start frying (before the fish is put into the pan, you must control the water, otherwise it will splash out and it will be very painful to get on your body!)
4. Fry on one side until golden brown, turn over and fry on the other side
5. Fry both sides and put it out on the plate
6. Sauté ginger, garlic and shallots in oil on the bottom of the pot
7. Pour the soy sauce, add the tempeh, add half a bowl of water, and bring to a boil
8. After the seasoning sauce is boiled, put the fried fish in a high heat for about 3 minutes
9. When the juice is almost finished, add the green onions and adjust them evenly, OK!
10. It's out! (Because the sea fish itself is a bit salty, plus it has been submerged with salt before, soy sauce and tempeh are added in the process. If it is not very flavorful, you don't need to add other seasonings!)
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