Pan-fried Pansa Fish with Salad Sauce
by Lao Fang Xiaoyu
Favorite
Difficulty
Normal
Time
30m
Serving
2
As the saying goes: big fish big meat; so how can there be less fish on the festive table. My 80-something-year-old mother has always loved fish but not meat, but she dared not eat fish when she was old; her son also loved fish when he was young, but as he grows older, it feels too troublesome to eat fish and spit thorns. They have become less fish. In order to eat more fish for the young and old, we often change the species and buy some fish with few spines for cooking; bass, thornfish, hairtail, cod, etc., will also buy Completely thornless: Longli fish or pangasius (because of the moderate price, they are often sold by unscrupulous merchants to make more profits by posing as expensive longli fish), their meat is tender and tasteless, regardless of whether it is sliced or sliced. The fried fish pieces are pretty good, and they don't have a fishbone, so they are suitable for children and the elderly.
Today: I have slightly modified the "baked" method to cook "Basa Fish". First the fish pieces are marinated with seasonings, then fried to half-cooked, finally added with juice, and simmered with a lid; because the fish is wrapped on the surface Full of sauce, the taste is salty and sweet, bite into the fish: fragrant on the outside, crispy on the inside, too little, too little; haha: what you want is the effect of "eat less, taste more"~~~"
Today: I have slightly modified the "baked" method to cook "Basa Fish". First the fish pieces are marinated with seasonings, then fried to half-cooked, finally added with juice, and simmered with a lid; because the fish is wrapped on the surface Full of sauce, the taste is salty and sweet, bite into the fish: fragrant on the outside, crispy on the inside, too little, too little; haha: what you want is the effect of "eat less, taste more"~~~"
