Grilled Fish Fillet with Eggplant

Name: Grilled Fish Fillet with Eggplant
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 Cucumber Fish; 1/3grain Garden Eggplant; Some Garlic slices; 2 pieces Shallots; a little ginger; A Red pepper; 1 spoon Soy sauce; a little pepper; 1 spoon Cooking Wine; A teaspoon Sugar; A teaspoon Balsamic vinegar; a little salt

by Dance Spirit

4.8 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

I ate this dish accidentally when I went to the farmhouse.
If I like to eat fish, I accepted this dish right away, and it was very good.
Traditional Chinese medicine believes that eggplant has a bitter and cold nature and has the effects of dispelling blood stasis, reducing swelling and pain, treating cold and heat, dispelling wind and collaterals, and stopping bleeding. It can treat internal hemorrhoids or stool bleeding, freckles, sweat spots, nipple chapped, oral erosions, etc.
Therefore, for patients with high blood pressure, arteriosclerosis, coronary heart disease, hemoptysis, purpura and scurvy, regular consumption of eggplant is of great benefit.
Cucumber fish is rich in protein, trace elements and vitamins, and has a good tonic effect on the human body. For weak physique and middle-aged and elderly people, eating yellow croaker will receive a good therapeutic effect. "

Grilled Fish Fillet with Eggplant

1. Remove the scales and wash the fish into 3 pieces

Grilled Fish Fillet with Eggplant recipe

2. 2. Then cut into fish pieces and fish fillets, add salt, cooking wine, and egg white, and marinate for 15 minutes

3. Cut the eggplant into small pieces,

4. Cut green onions, slice garlic, and shred ginger

5. Before frying, add some sweet potato powder and coat well (you can also use cornstarch, I don’t have any)

6. Put the hot oil in the hot pot into the fry and make it yellowish

7. Fry the eggplant to Microsoft

8. Then put the green onion, ginger, and garlic into a medium-low heat to stir up the fragrance

9. Add fish cubes, cooking wine, add all seasonings except balsamic vinegar, add some hot water to boil and simmer for 3-5 minutes

10. Seeing that the sauce is almost ready, sprinkle in red pepper, pour balsamic vinegar and green onion, mix well

Tips:
Little reminder:
The balsamic vinegar should not be less, the effect of increasing freshness and removing fishery is very good, and the taste is also richer. There is no sweet potato powder. Use cornstarch. Be sure to heat the pan and heat the oil, otherwise the fish will stick to the pan.