Poached Fillet

Name: Poached Fillet
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece grass carp; 2 shallot; 6 cloves garlic; 1 piece lettuce; Some salt; Some pepper; 1 tablespoon Cooking Wine; 1 tablespoon Soy sauce; 1 tablespoon Sugar; 1 piece Egg white; 2 tablespoons Corn flour; 2 tablespoons Doubanjiang; 1 piece Dried chili; 5 slices Sliced ginger

by Little Bear Meng Canteen

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Today I will show you the second way of eating "one fish, eat more", boiled fish fillets! I believe you are no stranger to boiled fish fillets. Almost every Sichuan restaurant will have this dish. It is spicy and delicious, and it is super delicious. I hope that this boiled fish fillet I made can also be enjoyed by everyone.

Poached Fillet

1. Fish boneless slices, do not cut in the middle, and slice into a butterfly shape.

2. Good fillets

3. Add salt, pepper, cooking wine, light soy sauce, sugar, egg white and cornstarch to the sliced fish fillet and marinate for 15 minutes.

4. Pour oil in a hot pan, add the chopped ginger, green onion, and garlic until fragrant, add dried chili and bean paste and fry until fragrant, add the broth.

5. After the water has boiled, put the slices of fish fillets into the water, and wait for the water to boil again.

6. Put the blanched lettuce on the bottom of the bowl, serve the fish, and finally sprinkle with pepper, drizzle hot oil on the peppercorns, and serve with coriander.