[cantonese Cuisine] Pan-fried Sandfish

[cantonese Cuisine] Pan-fried Sandfish

by The heart of the piano and the courage of the sword

4.7 (1)
Favorite

Difficulty

Normal

Time

20m

Serving

2

Cantonese cuisine is naturally indispensable to seafood, let's have seafood again. Sand diamondfish, also called gill fish, lives on the bottom of the sea. The meat is relatively firm, and when dry fried, it is a very good snack for wine, ha ha. There are very fresh sand diamonds on sale in the market. I bought a few and pickled them with salt. You can eat them after frying them. The taste is fragrant, delicious and fragrant. "

Ingredients

[cantonese Cuisine] Pan-fried Sandfish

1. Remove the scales and belly of the sandfish, wash it, and marinate it with an appropriate amount of salt for about ten minutes.

[cantonese Cuisine] Pan-fried Sandfish recipe

2. Pick up the frying pan, add the ginger and green onions, fry them until fragrant, pick them up, and fry the fish.

[cantonese Cuisine] Pan-fried Sandfish recipe

3. After frying on a high fire for a while, change the medium heat and fry the fish until golden on both sides.

[cantonese Cuisine] Pan-fried Sandfish recipe

4. The fried sandfish is fresh and fragrant, haha.

[cantonese Cuisine] Pan-fried Sandfish recipe

Tips:

Fry the fish over a fire so that the fish will not stick to the pan.

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