Southeast Asian Flavor | Crispy Peanut Fried Snapper Fillet with Hot and Sour Sauce
1.
1. A group photo of the ingredients and the fish fillets to absorb moisture with kitchen paper.
2.
2. Make the hot and sour sauce first:
Chop coriander and green onions. Slice garlic. Remove the seeds of the millet pepper and cut into small circles.
Pour the above auxiliary ingredients into a mashed garlic bowl, add sugar, salt, fish sauce, squeeze a lime juice, apple cider vinegar, and finally add olive oil, mix and grind thoroughly. Pour into a small bowl and marinate for a more delicious taste.
3.
3. Wash and dry the pounding garlic bowl, pour in peanuts, and pound 1g of salt into crushed peanuts. Never mash it into powder, otherwise the fish will become mushy when frying. Then chop the coriander, add the chili noodles to the adze, and stir by hand.
4.
4. Dry the sea bream fillets with kitchen paper. Beat an egg, soak the fish fillets in the egg liquid, soak both sides with the egg liquid, and then cover the peanuts.
5.
5. Take a frying pan, turn on the heat, pour cold oil in the hot pan, and add the fish fillets. Turn to medium heat after 15 seconds, fry the aroma, turn it over. Both sides are fried to golden brown.
6.
6. Put it on a plate, take the hot and sour sauce and apply it to one side of the fish fillet. Ready to serve.
Tips:
Other sea fish fillets can be made.
If there is no fish sauce, you can add some oyster sauce to increase the fresh and salty taste.
