Fish Fillets in Scallion Oil

Name: Fish Fillets in Scallion Oil
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g grass carp; 3s Shallots; 1 piece ginger; 1 tablespoon Cooking Wine; a little White pepper; Some starch; 2 tsp Steamed Fish Soy Sauce; Some Cooking oil

by Corduroy

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

A few days ago, I posted lunch on Weibo and WeChat. Many netizens chased this fish fillet with scallion oil for prescription. The grass carp meat is tender but not greasy, and the back has a thick flesh and few spines, which is very suitable for fillets. After the sliced fish fillets are cleaned, use salt, cooking wine, white pepper, starch, and marinate for 10 minutes. After that, they can be used to make boiled fish, sauerkraut fish, braised fish fillets, sweet and sour fish fillets, and warm mix. Fish fillets, scallion fish fillets, etc., have a smooth texture and delicious taste. The remaining fish heads and fish bones can be braised or stewed in soup to make the best use of them. Eat one fish two, eat three, eat four, it’s not a problem. Refreshing, appetizing, really sweet and smooth taste, would you like to try it?

Ingredients

300g Grass Carp
3s Shallots
1 piece Ginger
1 tablespoon Cooking Wine
a little White Pepper
Some Starch
2 tsp Steamed Fish Soy Sauce
Some Cooking Oil

Fish Fillets in Scallion Oil

1. After the fresh grass carp is cleaned, the head and tail are removed and the spine is removed.

2. Take a slice of clean meat from the middle section

3. Tilt the knife at 45 degrees to slice the fish into uniform thickness

4. After the fish fillets are cleaned, add salt, cooking wine, white pepper and starch, and marinate for 10 minutes

5. Cut green onion into large pieces, chop green onion leaves, and shred ginger for later use

6. Boil water in a pot, add the fish fillets one by one after the water is boiled

7. When the fish fillet changes color and floats, turn off the heat immediately

8. Remove, drain the water, and put it in the dish

9. Pour in steamed fish soy sauce or fresh soy sauce

10. Sprinkle with a layer of small green onions

11. Pick up the oil pan, add the green onion and ginger after the oil is hot. Stir the yellow on a low heat for a rich fragrance

12. Pour it on the fish fillets while it's hot

Tips:
1. The fish meat used for fish fillets must be fresh, otherwise the taste and texture will be greatly reduced;
2. When blanching the fish fillets, it is best to blanch them one by one, so that they are easy to cook, not sticky, and have a stretchy appearance;
3. When the fish fillet is in the water, don't stir it at will, so as not to break, it will naturally float up when it is cooked.