Pan-fried Tongue Fish

Name: Pan-fried Tongue Fish
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 2 pieces Tongue fish; 2 tablets Sliced ginger; Some starch; 2g salt; 2g pepper; 1 tablespoon Cooking Wine

by Shallow

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

The word “Yu Tongyu” means that the meaning of fish is beautiful, so it is essential to make a fish in Chinese New Year dishes.
My favorite fish is fried in the original flavor. The fish that is fried slowly over a low heat is crispy on the outside and tender on the inside, with its own fleshy fragrance, which is very delicious.

Ingredients

2 pieces Tongue Fish
2 tablets Sliced Ginger
Some Starch
2g Salt
2g Pepper
1 tablespoon Cooking Wine

Pan-fried Tongue Fish

1. The fish is gutted, scaled, and cleaned.

2. Beat the fish with a knife, pour the cooking wine in a basin, sprinkle salt and pepper on both sides, and marinate for 20-30 minutes.

3. After marinating, take it out, and use a special paper towel to dry the body of the fish, including the belly.

4. Spread a thin layer of starch evenly on both sides of the fish body and let it rest for a while to let the starch regain moisture.

5. Pour an appropriate amount of oil into the non-stick pan, add the ginger slices to explode the aroma, and then take out the ginger slices. Add the fish after the oil is hot.

6. Turn to low heat, fry for a while, shake the pot to move the fish.

7. After frying on one side, turn it over.

8. Fry the golden brown on both sides and it will be out of the pan.

9. In fact, sometimes I find it troublesome. I just tear off the skin of the tongue fish directly, so that I don’t need to use a knife, and it feels better to fry.