Grilled Field Fish with Perilla
by You Ma Food
Favorite
Difficulty
Easy
Time
15m
Serving
5
Every time I see a farmer selling it, I will buy a few of them and keep them at home. Usually they can be kept for a long time. I don’t know how long they are, because they are fished out and eaten halfway through. Add it again. My mother-in-law also likes to cook this kind of fish, but she has always followed the traditional method here, without scraping the scales. I'm still used to scraping it off, so I get some perilla and burn it. The delicious taste will definitely kill any fish in seconds. Although farmed fish is similar to carp, its meat is tenderer than carp, and there are few spines. The most important thing is that although it is raised in rice fields, it does not have the smell of silt. Friends who have the opportunity to buy field fish should also try this approach.
