Burmese Style Lemon Fish
1.
Cilantro, Onion, Lemon Juice, Garlic Crisp
2.
1. After the fish is clean, soak the fish in salt water if you are afraid of the fishy smell. 2. Prepare the water and steam the fish. The water will boil first, then let the fish go down and steam for 9-11 minutes. Use chopsticks to pick up the fish and it will be cooked.
3.
While steaming the fish, heat the peanut oil and add the chopped garlic. When the garlic is deep-fried for about 6 minutes (light golden yellow), it can be picked up.
4.
Once the fish is steamed, add coriander, onion, lemon juice, garlic crumble, and peanut oil
5.
Once the fish is steamed, move quickly...relentlessly...quasi...Stir in all the ingredients and pour the steamed fish to bring out the soup.
Tips:
Adventure notes:
1. Try to keep the steamed fish just cooked. If the fish in this dish is over cooked, you won't be able to taste the fish.
2. The lid of the steamed fish must be sealed, and do not let the steam out,
Moisture is essential for the onion and coriander to be cooked later, and the heat of the fresh fish juice also brings out the aroma.
3. You can buy ready-made garlic crisps. Put onions and coriander on top, then put the garlic crisps on top, and then drizzle the hot oil.
But still fried the ready-made incense!
4. Fried garlic crisps must be a good time. If they are deep-fried and golden brown, the garlic will carry hot oil.
In this way, even if it is picked up, the garlic cake will secretly change by itself and become bitter.
