Braised Spanish Mackerel

Name: Braised Spanish Mackerel
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: A Spanish mackerel; 5 cloves garlic; Some Flour; 3 pieces ginger; A Chives; 2 tbsp oil; 1/2 teaspoon salt; A tablespoon Soy sauce; A few drops Rice wine

by BeiBei_Mom

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

The market here is quite a lot of chilled sea fish, but you have to go early to get fresher.
So as long as I go to the market very early on the day, I will go to the stall selling chilled fish.
In the past two months, it has just passed the fishing moratorium, so there are still many varieties and quite fresh.
This time I bought Spanish mackerel.
The flesh of Spanish mackerel is more thorny, delicious and nutritious, and the flesh is firm and compact, which is awl-shaped, which is probably related to its faster swimming. In addition to fresh food, it can also be processed into canned food and salty dried products."

Ingredients

A Spanish Mackerel
5 cloves Garlic
Some Flour
3 pieces Ginger
A Chives
2 tbsp Oil
1/2 teaspoon Salt
A tablespoon Soy Sauce
A few drops Rice Wine

Braised Spanish Mackerel

1. A chilled Spanish mackerel.

2. Clean the internal organs and cut into pieces with an oblique knife (the fish meat is soft, so be careful when cutting, because it is easy to cut).

3. Put the cut fish in a container, add salt and rice wine to marinate for 15 minutes.

4. Take an appropriate amount of flour, pick up the fish and roll it in the flour.

5. Heat the pan with oil, and fry the floured fish pieces in the pan over low heat.

6. While frying the fish, prepare some cornstarch (take appropriate amount of cornstarch, sugar, add a small amount of water and soy sauce and mix well), mince garlic, cut ginger into shreds, and cut green onions into green onions for later use.

7. After frying on both sides, add the garlic and ginger to the fry.

8. Then add a small bowl of water and bring to a boil.

9. When simmering until 1/3 of the water is left, pour in the well-mixed cornstarch.

10. Finally, the juice can be turned off.

Tips:
1. The meat of Spanish mackerel is soft, so be careful when you cut it, because it is easy to cut.
2. The mackerel must be marinated and then braised in brown sauce to make it more delicious.