Simple Pan-fried Pangasius
1.
Thaw the pangasius naturally, pour out the ice water that slowly oozes out of the fish, wash it and set aside.
2.
Go to the three brothers, chop the green onion, ginger and garlic, and pour it into a small bowl. Add cooking wine, light soy sauce, chicken essence, and a teaspoon of oyster sauce and stir into a marinade. Dip the fish into pieces and marinate it in the marinade, so that each piece of fish is glued with chopped green onion, ginger, and garlic. It is best to marinate for about an hour or two. I cut six pieces of a fish for reference.
3.
After the fish is marinated, the color will become darker. Quickly rinse the chopped green onion, ginger and garlic with water to clean the meat. As shown in the figure.
4.
Put starch in the plate so that each side of each piece of fish is evenly covered with starch, and the starch can be thicker.
5.
Pour a little oil in a non-stick pan, turn on a low heat, and put the fish pieces in. Fry it on one side and then turn it over and fry the other side. Fish is fragile, so be careful when turning it over.
6.
After frying both sides until browned, brush with barbecue sauce.
7.
After brushing the barbecue sauce on both sides, fry it for about ten seconds before it is ready for serving.
8.
Bite it down, crispy, tender and fragrant! Correct! That's it!
Tips:
1. Fry the fish on a low fire and use a non-stick pan, otherwise it will stick to your doubts about life. 2. I did not add salt to the marinated fish, because light soy sauce and dark soy sauce are salty, and barbecue sauce is also salty. If the taste is heavy, you can add an appropriate amount of salt to the marinade. 3. When frying the fish, remember to turn it over after it is cooked, otherwise it will break easily.
