Poached Fish Fillets with Heavy Taste and Light Challenge

Name: Poached Fish Fillets with Heavy Taste and Light Challenge
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 248g Black fish fillet; 125g Lettuce Tip; 75 celery; 75g Garlic sprouts; 75g Soy sprouts; 1 tablespoon chili sauce; 2.5g (1 teaspoon) salt; 15g corn starch; 2 tablespoons 12 grams kelp soy sauce; 10g Dried chili segment; grain pepper; 80g Corn oil; 1 tablespoon Rice vinegar; 1 tablespoon Cooking Wine; 500g Broth

by Bai Bai Baiyun OoO

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

My husband likes to eat heavy-tasting dishes, such as boiled fish fillets, Maoxuewang, etc. These dishes are spicy and high in oil and salt, which can easily lead to the rejuvenation of senile diseases such as high blood pressure. In April last year, his third brother died of cerebral hemorrhage. At the end of the year, his cousin had a cerebral infarction. They were all in their early fifties. After being sad, I decided to change his diet, starting with low-salt and low-oil, so I made this improved version. poached fillet. In the normal practice, 70 grams of oil is reduced, and the salt is reduced by half.

Poached Fish Fillets with Heavy Taste and Light Challenge

1. Remove the head and tail and the big bones in the middle of the black fish. The remaining fish meat (specially weighed 248 grams) is cut into 4.5 meters long 3.5 meters wide and 0.3 cm thick slices.

Poached Fish Fillets with Heavy Taste and Light Challenge recipe

2. Put the cut fish in a bowl, add 1 tablespoon of rice vinegar, 1 tablespoon of cooking wine, 1 tablespoon of 12 grams of lightly salted kelp soy sauce and 3 tablespoons of cornstarch, mix well and marinate for at least 10 minutes

3. While marinating the fish fillets, wash the soybean sprouts and other side dishes, and cut the celery, garlic, and garlic sprouts into 4.5-meter-long sections, and cut the lettuce tip into 6.5-meter-long slices for later use.

4. Heat up the wok, add 30 grams of corn oil (the original recipe is 50 grams) and burn it to 30% hot. Pour in dried red chili and peppercorns and fry until brownish red. Take it out immediately and put it in a bowl for later use (the finer is better) )

5. Fry the lettuce tips, celery, garlic sprouts and soybean sprouts with the bottom oil in the pan until they are broken. Remember to add 1 teaspoon of salt when frying

6. Wash the wok, add 30 grams of oil (50 grams in the original recipe) and cook until 30% hot, add the chili sauce and fry until fragrant, then add ginger slices, and add water (the broth is better if there is stock.

7. When the water is boiled, add 1 tablespoon of 12 g light salted kelp soy sauce

8. Then pour in the marinated fish fillets and push them apart after boiling again

9. Then pour the spare side dishes in step 5 along the side of the pot, boil for 1 minute and put them in a bowl. Use lettuce tips and other side dishes as the bottom, fish fillets and cover the surface, sprinkle with the fried spare dried red pepper segments and peppercorns, and finally pour Add 20 grams of 70% hot corn oil and spray out the aroma.

10. A bowl of fragrant and improved version of boiled fish fillets is ready.

Tips:
1 According to this recipe, the soup tastes good if it is neither salty nor light, but the fish is slightly lighter. My husband said it is acceptable. If you are not used to it, you can add light salt to the fish fillets. The kelp soy sauce is changed to 2.5 grams of salt, but it is not recommended for individuals to develop a light life with light salt!
2Before cutting the fish fillet, sharpen the knife, otherwise the cut will not be thin.