Red Oil Fish Fillet

Name: Red Oil Fish Fillet
Total time: 5 min
Yield: 1
Cuisine: Chinese
Ingredients: 1 piece Black fish; a little chopped green onion; 3g salt; 3g Chicken noodles; 5g Sugar; 10g Soy sauce; 10g sesame oil; 60g Red oil; 30g Scallion Ginger Garlic Juice; Some Dry starch

by Mingyue Dance Tsing Yi

4.6 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

1

Red oil is a seasoning often used in Sichuan cuisine. It takes a little patience if you want to make red oil with bright red color, sweet taste, salty fresh and slightly spicy taste. It is mainly made of Sichuan Chaotian pepper plus vegetable oil and other spices (such as Sichuan pepper, star anise, sannai, onion, garlic, ginger, sugar) over a slow fire.

The black fish has few bones, thick meat, and rich nutrition. It is also very delicious when it is mixed with red oil.

Red Oil Fish Fillet

1. Prepare materials. Cut the green onion into sections, slice the ginger, shred the onion, crush the onion, ginger and garlic, and soak in water.

2. Making red oil: (200ml rapeseed oil, 50 grams of chili powder, 30 grams of white sesame seeds, 30 grams of green onions, 1 onion, 1/4 ginger slices, 6 star anises, 4 yamana, 4 bay leaves, 5 grass fruits, 1 cinnamon, 1 pepper and 1 pinch )

1) After the rapeseed oil is heated, add the shallots, ginger slices, and onion shreds, and fry them until fragrant over medium-low heat.

3. 2) Add all the spices, fry until slightly browned, remove the oil, divide the oil twice, pour the chili powder and white sesame seeds, and stir evenly.

4. Black fish boneless and skinless slices into thin slices.

5. Pat the fish fillets with a thin layer of dried starch on both sides.

6. Boil water in a pot, put the fish fillets into the boiling water one by one, blanch them until the color turns white, and then remove them.

7. Put all the spices in a bowl and mix well.

8. Add the fish fillets and mix gently. Serve on a plate and garnish with shredded green onions.

Tips:
1. The fish fillets are patted with dry starch. When blanching, the fish will not loosen easily.

2. You can make more red oil at a time, prepare it, and use it when you want to eat it.