Fried Braised Fish

Name: Fried Braised Fish
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces Standing fish; 1 piece ginger; 2 pieces Shallots; 2 pieces parsley; 4g salt; Some Cooking oil

by Easy to cook

4.9 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

What kind of fish is this sea fish called in your local area? In Guangdong, most people call it Liyu. Others call it: Hong Liguo, Polly Fish, Standing Flower, Baby, Banli, Long Banner, etc. In fact, this fish can be cooked at will. The steamed meat is very tender, and when cooked with egg or tofu, the soup is milky and sweet. When dry fried, it is salty and fragrant, and the meat is chewy. This time I used it for simmering and braising. The taste of simmering is between steamed and braised. There are steamed fresh and dry fried. Add the coriander and spring onions that are fragrant and remove the smell before starting the pan. Bake it for a minute or two. "

Ingredients

2 pieces Standing Fish
1 piece Ginger
2 pieces Shallots
2 pieces Parsley
4g Salt
Some Cooking Oil

Fried Braised Fish

1. Prepare the ingredients;

2. Wash the shallots and coriander separately, cut into sections, peel and shred the ginger and set aside;

3. Wash the standing fish, brush the belly, remove the gills and drain the water, apply a spoonful of edible salt, and marinate for about half an hour;

4. Rinse the marinated standing fish with clean water again, and absorb the excess water with kitchen paper;

5. Heat up the Jiuyang light luxury wok. This pan is relatively light, with little cooking oil and will not stick to the pan. It conducts heat quickly and puts standing fish when the oil temperature rises;