Roasted Fish Tail with Rutabaga

Name: Roasted Fish Tail with Rutabaga
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: A paragraph Fish tail; 50g Rose kohlrabi; Some Cooking oil; Some shallot; Some ginger; Some Little Red Pepper; Some Soy sauce; Some MSG; Some chopped green onion

by The joyful life of pyrotechnics

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

When I cleaned the refrigerator, I found that there was still a section of fish tail and some rose kohlrabi in the refrigerator, so I burnt the fish tail with kohlrabi. I didn’t expect this dish to look inconspicuous and not attractive, but it is indeed a dish for rice. The fish is salty and fresh, with a slight sourness of pickles, and the kohlrabi is crisp and refreshing. I have to keep delivering food to my mouth. Those who have said about 100 times to lose weight will continue to talk about it tomorrow. "

Ingredients

A paragraph Fish Tail
50g Rose Kohlrabi
Some Cooking Oil
Some Shallot
Some Ginger
Some Little Red Pepper
Some Soy Sauce
Some Msg
Some Chopped Green Onion

Roasted Fish Tail with Rutabaga

1. Spread the fish tail with salt and ginger slices and marinate for half an hour.

2. Wash the rose kohlrabi in water and cut into thin slices. Cut the green onion and red pepper into sections, and shred the ginger.

3. Heat the wok, pour in a suitable amount of edible oil and heat to 70% hot, fry the fish tails until both sides are slightly yellowed and serve.

4. Leave a little oil in the bottom of the pot, stir-fry the green onion, ginger, and small red pepper to create a fragrance.

5. Add the rutabaga and stir fry a few times.

6. Pour in a bowl of water and bring to a boil, and bring the fish tails to a boil.

7. Add about a spoonful of soy sauce.

8. Bring to medium-low heat until the juice is collected, add a little MSG, and sprinkle with chopped green onion after it is out of the pot.

Tips:
1. When cooking the fish, gently turn the fish over twice to allow the juice to evenly penetrate into the fish on both sides.

2. Rose kohlrabi is a pickled vegetable with a strong salty taste. It is not appropriate to put salt or less salt in this dish.