Grilled Fish Fillet with Eggplant
1.
Prepare raw materials: fish fillet, eggplant, organic linseed oil, dried chili, pepper, ginger, garlic, green onion;
2.
Wash the fish fillet and wipe dry, cut into strips, use appropriate amount of pepper, salt, cooking wine, and marinate for a while; wash the eggplant and wipe dry, cut into strips, grab evenly with appropriate amount of salt, marinate for a while, put the eggplant in Pour out the black water, rinse and drain;
3.
Heat up the wok, and pour in an appropriate amount of organic flaxseed oil;
4.
No need to heat up, immediately pour in the bean paste and stir fry for a fragrance;
5.
Add dried chili, pepper, ginger, garlic, green onion and stir fry to create a fragrance;
6.
Add appropriate amount of light soy sauce, balsamic vinegar, white sugar, pepper, and bring to a boil;
7.
Add the fish fillet and cook for about 2 minutes;
8.
Put in eggplant
9.
After the ingredients are cooked, taste the taste, add appropriate amount of salt as appropriate, and stir-fry evenly;
10.
Turn off the heat and start the pot, and serve.
Tips:
1. Organic linseed oil needs to be cooked at a low temperature, so don't wait for it to rise to a high temperature when cooking, which will destroy the nutrition;
2. Soybean paste and light soy sauce have a salty taste. Please add in the final salt as needed or not.