Crispy Sea Bream Steak with Japanese Salad
1.
Let’s prepare the salad first. I use edamame that has been boiled in salt water and then frozen, so I just need to soak it in hot water for 3 minutes
2.
Wash the salad vegetables and pour dry, remove the shells of the edamame, and the ingredients for the salad are basically ready
3.
Wash the white sea bream and use kitchen paper to soak up the moisture on the surface. Treat the skin as shown in the picture, and evenly sprinkle with salt and thyme
4.
Put the olive oil into the pot and heat it over medium heat, put the fish steak into the pot with the skin down, and gently press the fish with your hands for a while to make the skin smooth and evenly heated. Sprinkle with salt and pepper to taste
5.
Pay attention to the color change on the side of the fish steak. The cooked fish is lighter in color. When the light color rises to 2/3 of the entire side, the fish steak can be turned over, continue to fry for 2 minutes, and serve it out. Be careful not to fry the fish steaks for too long, the fish will lose too much water and taste very dry
6.
Arrange the salad leaves and edamame on a plate, drizzle with Japanese sesame dressing
7.
Put the fish steak on top and enjoy it while it's hot
Tips:
1. In addition to sea bream, other fish fillets with skin can also be used, such as sandwiches and cod.
2. When the fish is discharged into the pot, observe whether the olive oil smokes a little to make sure its temperature is high enough
3. Try to use a non-stick pan to fry the fish steak. When frying the fish skin side, give it enough time. Don't turn it over in a hurry to ensure that the skin will not break.
