Roasted Haddock

Name: Roasted Haddock
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 700g Haddock; Some shallot; Some ginger; Some garlic; Some Doubanjiang; Some Baked cake; Some White mushroom; Some Sugar; Some Vinegar; Some Shaoxing wine; Some salt; Some Soy sauce

by Sleeping sheep

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

I bought six chunks of fresh haddock, Tujili. More than 700 g, and dried up overnight.

The meat of this kind of fish is very tender, and it will never grow old when it is burned. The meat is thick and there are few spines, and it takes a little longer to marinate. But once the taste is marinated in, it burns out very well.”

Roasted Haddock

1. The fish is cut into large pieces and marinated with Shaoxing wine and salt. Put it in the refrigerator, eat it at night and marinate it in the morning.

2. Press and dry the fish with kitchen paper towels. Heat oil in a pan and fry on medium heat until the fish is golden.

3. Tuck the fish out after being fried. With the oil of the fish fried in the pan, add the bean paste, green onion, ginger and garlic and fry until fragrant. Spray a small amount of Shaoxing wine and soy sauce. Add broth. Put the pieces of fish in again. The soup can almost overwhelm the fish. You can add a small amount of sugar.

4. Slowly simmer, like a dry pot, let the fish suck in the soup. The advantage of haddock is that the meat is naturally tender and will not burn. When I was waiting for the soup, I soaked roast bran and cooked it with water and white mushrooms. When the soup is almost harvested, spray a small amount of vinegar, add the roasted bran to absorb the juice, and serve. In this way, the roasted bran has a taste without being too strong.

Tips:
1. I don’t know if the translation of haddock is accurate, the English is Haddock

2. It is strongly recommended to use Wanzi brand soy sauce, the taste will really be different

3. Baked bran just looks at the home. I wanted to use chestnut, but there are not many left at home

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