Pan-fried Sea Bass Skewers
1.
Clean the sea bass and wash it. Slice the fish along the big bones on the back.
2.
Tear off the skin of the two pieces of fish under the slice.
3.
Then the fish meat is removed from the small spines and chopped into surimi. There are few small spines on perch and it is easy to remove them.
4.
Put the corn into the container, add the cooking wine and salt, and stir evenly.
5.
Prepare green onion and ginger water: mince green onion and ginger, put it in a bowl, add a few peppers, pour in boiling water, and soak for 10 minutes.
6.
Remove the onion and ginger and pepper, pour the onion and ginger water into the surimi in a small amount, and stir evenly. Stir each time until the surimi has completely absorbed the onion and ginger water before adding it next time. But be careful, don't add too much water, about 30ml is fine, if the water is too much, the sea bass balls will not form.
7.
Boil water in a pot.
8.
Grab a small handful of surimi with your hand, squeeze it with the tiger's mouth, and a fish ball will come out, then scoop it up with a spoon, put it in a pot of boiling water, and blanch it over low heat.
9.
When all the fish balls are floating on the surface, they can be removed from the heat.
10.
Bamboo sticks should be scalded and disinfected with boiling water in advance. String the fish balls on the bamboo skewers.
11.
Pour a little oil in the pan and heat it up.
12.
Add the sea bass skewers and fry until low heat.
13.
Turn it over from time to time. When the surface of the fish balls is golden, turn off the heat and enjoy.
Tips:
Do not add too much scallion ginger water, otherwise the fish balls will not be easy to shape. If you add more onion and ginger water at one time, add dry starch to reconcile it.
Don't throw away the fish bones and skins you have removed. Add a little oil to the pot and heat up, add the fish bones and fish skins to fry for a while, pour in boiling water and cook until milky white. A pot of sea bass soup will be perfect! Super nutrition!
