Name: Grilled Grass Carp with Kimchi
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 850g grass carp; 100g kimchi; 1 piece Pickled green peppers; 10g Soaked millet pepper; 20g garlic; 10g ginger; 20g Soy sauce; 20ml Cooking Wine; 1g pepper; 10g Doubanjiang; 3g Refined salt; 2g Sugar; 30ml Cooking oil; 1 celery; 2 pieces Chives

Grilled Grass Carp with Kimchi

by Happy elf a

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

There are many ways to eat grass carp, which can be cooked, stewed, simmered, boiled in soup, etc.; today is a heavy-tasting practice: kimchi cooking grass carp. A piece of grass carp that is about 3 kilograms. Let’s take half of it and burn a plate. Take some pickled pepper kimchi in the kimchi jar. The processed grass carp will be marinated and then fried. Fry the fragrant condiments in the pot and add water to boil and fry Cook the good grass carp cubes until they are cooked through. It is sour, spicy, fresh, fragrant, delicious, delicious, and can't refuse. It attracted the attention of family members when it was served. It turned out that the dish was not right because I didn't cook the fish for you, right, haha. The elves will share the specific methods now, let's take a look together, if you like to eat fish, you can follow them!

Grilled Grass Carp with Kimchi

1. Freshly slaughtered grass carp.

2. After cleaning, cut in half and chop into small pieces.

3. Put in a bowl, add appropriate amount of light soy sauce, refined salt, ginger shreds, and pepper. Grab it with your hands and marinate for 20 minutes.

4. Prepare all kinds of side dishes.

5. Pickle, pickled pepper, ginger, garlic, all finely chopped; celery and chives are cut into small pieces and opened.

6. Pour oil in a non-stick pan and heat the marinated fish to 70% heat.

7. Fry over medium and small fire when both sides are golden brown, serve and set aside.

8. Add a little more oil to the pot, add pickles, pickled peppers, ginger garlic, and bean paste, fry out the red oil, fry the sour flavor.

9. Add an appropriate amount of water.

10. Bring to a boil and start seasoning, add light soy sauce and pepper.

11. Place the fried fish pieces and cook for about 8 minutes.

12. Add sugar and refined salt, seasoning and freshness.

13. When the soup is almost dry, sprinkle with celery and chives and cook for about 1 minute.

Tips:
1: Don't be anxious when frying fish. Slowly fry on medium and low heat and then turn the other side to prevent fish from being broken.
2: Kimchi and bean paste have a salty taste. Taste the taste at the end and add salt as appropriate. If the taste is lighter, there is no need to add salt.
3: The amount of white sugar, don't need to be too much, just add a little bit, it can improve the freshness and taste.