Pan-fried Spanish Mackerel

Name: Pan-fried Spanish Mackerel
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 800g Spanish mackerel; 5g ginger; 5g shallot; 5g garlic; 10g Cooking Wine; 20g Soy sauce; 10g Sugar; 1g pepper; 2g Cumin powder; 1g Chili noodles; 3g salt; 5g White vinegar

by Baiyin Shiqi

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Spanish mackerel has the effect of invigorating qi, calming cough, and has a certain effect on weak cough and asthma. There are also therapeutic functions such as refreshing and anti-aging. Regular food will have a certain auxiliary effect on the treatment of anemia, premature aging, malnutrition, postpartum weakness and neurasthenia!

Pan-fried Spanish Mackerel

1. Two small spaniels, head, gills, and internal organs removed and cleaned

2. The fish is separated from the middle to remove the thorns and split into two pieces

3. Marinate with shallot, ginger, garlic, pepper, white vinegar, sugar, salt, light soy sauce, cooking wine for 30 minutes

4. The marinated fish is coated with a thin layer of flour

5. Put oil in the pan and fry slowly

6. Fry until golden on both sides

7. Take out, cut into small pieces with a knife, and serve on a plate. You can sprinkle some cumin and chili noodles or other seasonings according to your favorite taste.

Tips:
1: When the Bayu is cut into slices, try to shave the bones clean.
2: When frying the fish, fry it slowly on a low fire. If you like the dry texture, you can fry it for a while.