Pan Fried Sea Fish

Name: Pan Fried Sea Fish
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 lines Horse head fish; Some ginger; Some chopped green onion; Some Cooking Wine; A small amount Sugar; Some salt; 1 piece Red chili; Some Soy sauce

by Fatty Food

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Compared with freshwater fish, saltwater fish have firmer, more tender and smoother meat. This is mainly because the swimming range and swimming power of marine fish growing in the sea are very large, so the muscle elasticity of seawater is better and the taste is more delicious. Today I fried horsehead fish with less bones and tender meat. "

Ingredients

3 lines Horse Head Fish
Some Ginger
Some Chopped Green Onion
Some Cooking Wine
A small amount Sugar
Some Salt
1 piece Red Chili
Some Soy Sauce

Pan Fried Sea Fish

1. After the horsehead fish is cleaned, salt it for about 20 minutes.

2. Heat the oil in a non-stick pan and fry the fish over medium heat.

3. Fry until golden brown, turn it over and fry the other side. (Know that the fish is fried until golden and you don’t pick up the non-stick pan and move it to see if the fish is easy to move, and it will fry through if it’s easy)

4. In the process of frying fish, cut the ginger, green onion and chili when you have time.

5. After the fish is fried, add ginger and spring onions, then add appropriate amount of sugar and cooking wine, and finally sprinkle appropriate amount of soy sauce.

6. Finished product.

Tips:
Sea fish can't be fried through and the meat is easy to loose, so use salt to marinate the meat and make it firmer. You must fry it thoroughly before turning it over.