Spicy Boiled Fish

Name: Spicy Boiled Fish
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 piece grass carp; 300g Soy sprouts; 2 tablespoons Pixian Doubanjiang; Some Cooking oil; 2 tablespoons Soy sauce; 1 tsp pepper; 1 tablespoon Chili powder; 1 tablespoon starch; 1 tablespoon salt; Some Green onion ginger; Some Sesame pepper; Some Dried chili; 1 tablespoon Sugar; Some Chicken Essence

by Squirrelfish 77

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

4

The taste and texture of this boiled fish that I learned from the chef is not worse than that of the restaurant. The soy bean sprouts lying on the bottom of the basin set off the white and tender fish fillets, which is truly tempting. Can't wait to pick up a chopstick, the fish is tender and smooth, and melts in the mouth. Bean sprouts and fish fillets are wrapped in the aroma of sesame pepper and the refreshing taste of peppers. It is full of fragrance. One bite after another, you can't put down the chopsticks. It's really gluttonous! This boiled fish is very simple, you don’t need to go to the restaurant if you learn it, let’s try it!

Spicy Boiled Fish

1. A large grass carp over 2 catties, clean up, remove the head of the fish, and remove two pieces of fish along the spine of the fish, remove the bones, and become two complete pieces of fish.

2. The thick parts of the fish can be sliced directly, and the thin parts of the fish can be made into butterfly slices.

3. Chop the fish bones into pieces, cut the fish heads apart, put the fish heads and fish bones in one basin, and put the fish meat in another basin. Add dark soy sauce, light soy sauce, oyster sauce, pepper, chili powder, and cornstarch respectively, stir well, and marinate for 30 minutes.

4. Soy bean sprouts are blanched for 3 minutes until cooked. Take them out to control the water and place them on the bottom of the pot where the boiled fish will be filled.

5. Continue to blanch the fish bones and fish meat, and place the fish bones on the bean sprouts.

6. Heat up the wok, pour in an appropriate amount of cooking oil, add sesame pepper to fragrant when the oil is hot, add 2 tablespoons of Pixian bean paste and stir fry for a nice fragrance.

7. Add green onion and ginger slices and stir fry until fragrant, add appropriate amount of water to boil, add 1 tablespoon of sugar for freshness, add 1 tablespoon of chicken essence to taste, and pour into the basin with fish fillets.

8. Add appropriate amount of edible oil to heat, reduce the heat, add the dried chili section and fry slowly, then pour it on the fish fillets while it is hot.

9. The white and tender fish fillets are dipped with a little pepper, sesame pepper, and chili, together, the taste is stronger, more spicy and enjoyable.