Fermented Fish

Name: Fermented Fish
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 350g Pomfret; 50g Fermented rice; 60ml oil; 20g ketchup; 8g Sliced ginger; 5g Highly Liquor; 15ml Cooking Wine; 15ml Soy sauce

by Xianger Kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

4

The fermented fish is made by seasoning and cooking with tomato sauce and sweet fermented fermented rice. It is sweet and sour and has a natural fragrance of fermented fermented fermented rice. It is the favorite of our locals. Fermented fermented fermented rice is made in advance by ourselves. Refrigerate the prepared fermented fermented rice in the refrigerator and wait for 10 days before using it. The fermented fermented rice is the best in this period. It is very sweet, and the rice grains are a little empty. Use the natural sweetness of fermented fermented rice, no need to add sugar for seasoning, and it’s sour. Specially sweet

Ingredients

Fermented Fish

1. Wash the pomfret and prepare ginger slices

2. Prepare fermented rice and tomato sauce

3. Cut the back and both sides of the pomfret evenly without cutting off the sides, and then evenly smear the two sides with high-quality white wine, marinate for 2 hours, and then rinse.

4. Add the ginger slices in a hot pan and sauté fragrant

5. Add the pomfret and fry until light yellow on both sides

6. In another hot pot, add the fish and pour the cooking wine

7. Add raw soy sauce for salty taste

8. Pour in tomato sauce and boiling water, cover with high heat and turn to low heat and simmer until cooked

9. Then turn on the high heat and pour the sauce on the fish body to make it more delicious and then pick it up

10. Pour the fermented rice into a boil and turn off the heat

11. Pour the sauce on the fish body and serve

Tips:
1. This cooking method, do not use salt to marinate the fish, use a knife to scratch the fish a few more times to get the taste, and it is difficult to adjust the sour and sweet taste when it is too salty.
2. The fermented rice should be added last, and the original flavor of fermented rice will be lost if it is burnt through too early.
3. After the fish is marinated in white wine, wash it before putting it in the pan