Curry Bream

Name: Curry Bream
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Bream; 1 piece potato; 1 piece onion; 1 carrot; Some Curry paste; Some Green onions; Some Sliced ginger; Some Cooking Wine; Some pepper; Some oil; Some salt

by Scarlett WH

4.6 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Curry is a compound seasoning made from turmeric as the main ingredient and a variety of spices. It has a special aroma and is rich in nutritional value. It has the advantages of perspiration, detoxification, digestion, appetite, dampness and cold, and The efficacy of insect sterilization. In many countries in Southeast Asia, curry is an essential and important seasoning. Curry is a delicious seasoning. Whether it is paired with meat, seafood or vegetables, curry can show its rich aroma and a variety of tastes.
Today, I will use curry to match bream. It is the most common freshwater fish in Hubei (also the fresh and delicious food I mentioned). It is mixed with fennel, turmeric, cloves, pepper... dozens of kinds. The delicious curry of the ingredients is used to cook this fresh food. The fish is tender and tasty. The vegetables are crisp and the soup is thick. In the mouth, a thick, spicy and pungent taste lingers on the tip of the tongue, and the aroma is also The mouth is filled with endless aftertaste, and I can't stop it. If you put a thick curry sauce on the rice for a good meal, who would say you want to lose weight? "

Curry Bream

1. Prepare raw materials;

2. Make a few diagonal cuts on each side of the bream, add salt, cooking wine, ginger slices and green onions, and marinate for ten minutes;

3. Heat the pan, add an appropriate amount of oil, add the bream to fry;

4. When one side is fried until golden brown, turn the other side and fry;

5. After the fish is fried until two pieces of golden brown, remove and put into the plate;

6. Put an appropriate amount of oil in the pot, add onions and stir fry;

7. Stir-fry the onions until they are slightly soft, add carrots and potato pieces, and stir fry together;

8. Add curry paste and stir fry together;

9. Stir the curry evenly and add the fried bream;

10. Put in an appropriate amount of water, cover and cook for five minutes;

11. When the fish is half cooked, add some salt and pepper to taste, and then heat up to collect the juice;

12. Put the fish on the plate when the juice has received the right amount.

Tips:
1. Make a few diagonal cuts on both sides of the fish, marinate the fish with salt, cooking wine, sliced ginger and green onions to taste;
2. When frying the fish, first heat the pan, add oil, and shake the pan to make the surface of the pan stick with oil, so that it is not easy to fry the skin; add the bream to fry, don't rush it, and fry the fish until it is golden Turn over and fry
3. After the fried fish is served, add some oil and stir-fry the onion. After the onion is slightly softened, add the potatoes and carrots, stir-fry together, and then add the curry paste to stir-fry;
4. Stir the curry paste evenly, add the fish, add a proper amount of water and cook for five minutes, add salt and pepper after cooking until it's 80% cooked, and collect the juice on high heat;
5. Curry dishes are often eaten with bibimbap. This is the same, but you should be careful. Fish has thorns. Be careful when eating.