Sweet and Sour Partial Fish

Name: Sweet and Sour Partial Fish
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 600g for a treaty Partial mouth fish; Some shallot; Some ginger; 1/2 a small bowl Cooking Wine; 2 spoons ketchup; Spoonful Sugar; 1 spoon Vinegar; A teaspoon salt

by lengnina

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Partial mouth fish, that is, flounder, flatfish, is the general name of the bony fishes of the order Pliformes, including the molluscidae, flounder, plaice, sole, and tongue sole.
The body of the fish is flat, the eyes gradually move to the side of the head as it grows, lying flat on the seabed.
The meat is delicious and rich in protein, making it one of the objects of Hong Kong breeding. Higheye flounder is not big, flat, thin, often deep-fried, and deep-fried is a common dish in small restaurants in Daocheng. Higheye flounder is a cold-water economic fish. Its meat is tender, tastes delicious, and has few small spines. It is especially suitable for the elderly and children to eat. "

Ingredients

600g for a treaty Partial Mouth Fish
Some Shallot
Some Ginger
1/2 a small bowl Cooking Wine
2 spoons Ketchup
Spoonful Sugar
1 spoon Vinegar
A teaspoon Salt

Sweet and Sour Partial Fish

1. Treat the internal organs of the partial mouth fish, cut the front and back into strips, cut to the bones, do not cut into sections, cut both sides.

2. In a larger container, pour a half-small bowl of cooking wine, add green onion and ginger and a small spoonful of salt to marinate for a while to get rid of fishy.

3. Start the pot to burn oil, the amount of oil is better than fish. The marinated fish is dried with kitchen paper and placed in a hot oil pan.

4. Set the shape of the fish in the pan over a high fire, then change it to a low fire and fry it until it is cooked. Fry it until the surface is hard and remove it out and put it on a plate. I feel a bit exploding 😄