Poached Fish Fillet with Pepper

Name: Poached Fish Fillet with Pepper
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Grass Carp Fillet; Some shallot; Some ginger; Some garlic; Some Raw pepper; Some Dried chili; Some Millet pickled peppers; Some salt; Some Cooking Wine; Some White pepper; Some Chicken Essence; Some starch; Some Sugar; Some Shallots

by Night dire

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Usually, a lot of oil is used to make boiled fish. Finally, the oil is heated and poured on the fish fillets. It is delicious, but after all, there are more fats and relatively less healthy.
This time I made the boiled fish fillets with pepper and mochi using only a little oil. The method is the same as the pepper mochi fish and cucumber slices with chilli pepper and cucumber that I have released before. The spicy and salty flavor is enough, and you are interested. Friends can try it.
Material: grass carp.
Seasoning: Onion, ginger, garlic, raw pepper (or green pepper), dried pepper (or millet pepper), millet pickled pepper, salt, cooking wine, white pepper, chicken essence, starch, sugar, shallots. "

Poached Fish Fillet with Pepper

1. Slice the grass carp (I let the fish seller slice it), wash and drain the water, stir with a teaspoon of salt for a minute or two, and then rinse it off repeatedly with water. (The fish fillets treated in this way are firmer, less fragile, and transparent, which is an important step in making boiled fish and sauerkraut fish.)

2. Add white pepper powder, cooking wine, salt, sugar, and chicken essence to the drained fish fillets, mix well and marinate for 10-20 minutes, then add appropriate amount of starch and mix well. (You can also use egg white, the effect is the same, it is to make the fish fillets smooth and tender, and lock the moisture and umami taste of the fish.)

3. Adjust the fragrance of pepper: millet pickled pepper, dried pepper cut into circles, fresh pepper (or dried green pepper), roll or crush, change the onion, ginger, and garlic with a knife. Chop the shallots and set aside.

4. Boil the fish in water: Put water in the pot and turn on the fire. After the water is boiled, add the fish and scatter it. When the fish turns white, take it out. (Do not cook the fish fillets for a long time, otherwise they will not be tender. The thinner fish fillets are enough for one or two minutes. If you really can’t grasp it, you can taste the thickest fillets in a minute or two to judge.)

5. Put the cooked fish fillets on a plate, sprinkle with chopped green onion and set aside.

6. Put a little base oil in the pot, add the green onion, ginger, garlic, pickled pepper, millet pepper, and Chinese pepper to sauté until the oil is hot.

7. Pour in hot water, add chicken essence (or chicken gravy, either), salt and a little sugar to make it fresh. Bring to a boil for a few minutes, boil the soup, and pour it on the fish.

Tips:
Ps:
1. Wash the fish fillets and drain the water, mix them with a teaspoon of salt for a minute or two, and then rinse them with water repeatedly. The fish fillets treated in this way are firmer and less fragile, and appear transparent. They are boiled fish and sauerkraut fish. The more important step of waiting.
2. Starch or egg white make the fish fillets smooth and tender, and lock the moisture and flavor of the fish.
3. Do not cook the fish fillets for a long time, otherwise they will not be tender.
4. Two kinds of seasonings give out the aroma of pepper: millet pickled pepper and raw pepper (I used dried green pepper). Because both millet pepper and green pepper have a "green and astringent" spicy flavor, they are very unique. The combination of the two makes the pepper aroma very strong and fragrant. Crushing or rolling the peppercorns is more flavorful.
5. As for the seasoning of star anise and cinnamon, put it according to your own preferences.

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