Grilled Snakehead Fish with Garlic Seed

Name: Grilled Snakehead Fish with Garlic Seed
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Black fish; 100g garlic; Some salt; Some Sugar; Some pepper; Some Braised Soy Sauce; Some White vinegar

by Wanshanhong

4.8 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

There is an old man in the family, and relatively speaking, he chooses to eat fish, because fish is easier to digest. If you eat too much fish, you have to change the way you make fish. Otherwise, the old people will think that the fish will not taste good if they eat too much. I bought a wild snakehead fish today, weighing 2 catties and 8 taels. If it is farmed, this size is not too big, but it is difficult to encounter such a big snakehead in the wild. Snakehead has high nutritional value and relatively few random spines. It is more suitable for the elderly who are not sensitive to oral touch, so there is no need to pick fish bones. Today, I used the method of frying first and then roasting, similar to braised fish, but without frying, it is not as greasy as braised, and a lot of garlic seeds are added to it. The garlic fragrant can not only remove the smell but also enhance the flavor, making the fish as a whole That's pretty good. The difference between wild snakehead and farmed snakehead: there are a lot of farmed fish now, so the same snakehead is similar in length, how to distinguish it? The easiest way is to see if there is a large piece of fat in the belly of the fish when slaughtered. If there is fish oil, it is farmed, and if there is no fish, it is wild. Is the method simple? "

Ingredients

1 piece Black Fish
100g Garlic
Some Salt
Some Sugar
Some Pepper
Some Braised Soy Sauce
Some White Vinegar

Grilled Snakehead Fish with Garlic Seed

1. A wild black fish, slaughtered and washed

Grilled Snakehead Fish with Garlic Seed recipe

2. Cut into 2 cm wide sections, add green onion, ginger, pepper, white vinegar and salt to marinate for 10 minutes.

3. Dip a little dry starch on the surface,

4. Fry in a frying pan until golden on both sides.

5. Put a little oil in the wok, add garlic and fry until the surface turns yellow

6. Add boiling water, add sugar, salt and pepper to taste

7. Put a proper amount of braised soy sauce in toning, and add a little white vinegar to get rid of fishy

8. Put the fried fish pieces in and simmer for 3-5 minutes.

Tips:
The surface of the fish pieces is coated with a little dry starch, which is more conducive to the formation of the fish pieces, and it will not fall apart after being stewed.