Spicy Tempeh Fish Noodles
1.
Scrape the flounder, remove the internal organs, wash, drain the water and evenly sprinkle with fine salt and pepper powder, marinate in a cool and ventilated place for about 2.3 hours, let the fish skin dry slightly, turn it over halfway through
2.
Heat the pan with hot oil, put the marinated fish in a non-stick pan and fry it over a low heat. Be careful not to turn it frequently. It will easily spread the fish and crack the skin.
3.
While frying the fish, cook the pasta, cool boiled water, drain the water, set aside for later use
4.
After the fish is fried, remove the bones and take out the large pieces of fish
5.
After setting the plate, scoop a spoonful of tempeh hot sauce and mix it up and you can eat it
Tips:
1. The fish must be dried a little before frying, otherwise the skin will have a lot of moisture and it will be easy to stick to the bottom. You can also stick a little flour and then fry, but the original fish skin will be good enough and taste good.
2. When peeling the fish, first use a fork or spatula to peel off the spines under the fins, and then stick to a row of spines, push from the edge to the middle spine, and let the fish on both sides separate from the bones. Do this on both sides. , The whole fishbone is easily extracted.
