Dry Roasted Spanish Mackerel

Name: Dry Roasted Spanish Mackerel
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 2 pieces Spanish mackerel; 1/3 teaspoon salt; A few drops Soy sauce; 1 spoon Cooking Wine; 3 drops sesame oil; 3 cloves Garlic (dehydrated); A small amount Green onions; 2g Sugar; 1 Shallots; Some water; Some Vegetable oil; 1 tablespoon squash powder

by Dance Spirit 1027

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

Fujian relies on the sea to eat the sea, and seafood is basically what we eat every day at the table. When I was young, my father’s favorite thing to buy was Spanish mackerel. The meat is relatively hard, and it is generally eaten fried, and it is fragrant with rice porridge. When I came to my place, it was delicious to cater to my son, usually fried and then roasted dry, with a little garlic, it was really tempting.

Dry Roasted Spanish Mackerel

1. Buy the Spanish mackerel, clean the internal organs, cut into thick slices, marinate with salt and cooking wine for 15 minutes

2. Add a little sweet potato powder (coarse or fine powder is fine), and coat it with a thin layer

3. Put the fish fillets in a hot pan and fry them (the heat is medium to low throughout the process, and you can't turn them over, otherwise the fish will be fried)

4. Turn over and continue to fry until golden brown and serve