Pan-fried Halibut

Name: Pan-fried Halibut
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some flounder; Some salt; Some Sugar; Some garlic; 1/2 onion

by 0o capacity o0

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Halibut is rich in protein, vitamin A, vitamin D, calcium, phosphorus, potassium and other nutrients, especially vitamin B6, but less fat. It is rich in DHA, the main component of the brain. Regular consumption can enhance intelligence.
The meat is tender and white, delicious and fat, and the fish has no thorns. It is suitable for cooking methods and is very suitable for children to eat. O(∩_∩)O”

Ingredients

Some Flounder
Some Salt
Some Sugar
Some Garlic
1/2 Onion

Pan-fried Halibut

1. Defrost the fish. The purchased fish is quick-frozen. Defrost completely to prevent the skin from sticking to the pan during frying.

2. The flounder is simply marinated, and Xiao Rong has always favored the simplest cooking, putting as little seasoning as possible, so as to restore the taste of the food itself. When marinating fish, only salt, sugar, and onions are used.

3. Onions and garlic are fried in a pot. Xiao Rong doesn’t like to use onions very much. If the temperature is not well controlled, it will easily turn black and affect the appearance.

4. Start frying the fish, don't turn it too often, otherwise the fish will easily fall apart.

5. Fry until it is golden brown and put it out on the pan. The fish skin noodles will be fried for a while. One is easy to stick to the bottom of the pan, and the other is easy to fry and affect the appearance. The main thing to put on the plate depends on what's in the house. Xiao Rong uses orange peel, celery leaves, and goji berries. In short, just match the colors.