1. Prepare accessories, mince garlic, slice ginger, mince green onions, and cut dried chili into sections.
2. Wash the fish head and dry.
3. Put oil in the pot, boil the oil and fry the fish until golden on both sides.
4. After turning it over, add ginger and garlic to explode the aroma.
5. Then add dried chili and chopped green onion.
6. When the chopped green onion bursts out, add water to the fish, add braised soy sauce and salt.
7. Simmer for five minutes to taste.
8. Add half of the chopped coriander and Thai pepper rings.
9. After collecting the juice, add the remaining coriander and Thai pepper rings, and then serve.
Tips:This method is suitable for most marine fish, because the marine fish is very delicious, so there is no need to add too much seasoning.
Fry the fish with patience. Be sure to wait until it is cooked before turning it over, otherwise it will break and the skin may fall off. Don't heat it too quickly. Slow heat is best.