Tempeh Milkfish

Name: Tempeh Milkfish
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 Treaty 620g Milkfish; Some Cooking oil; Some shallot; Some ginger; Some salt; Some Sugar; Some Cooking Wine; Some Corn flour; Some Black Bean Sauce; Some Pixian Doubanjiang; Some Soy sauce

by Ge Sijia

5.0 (1)

Favorite

3

Difficulty

Normal

Time

20m

Serving

2

I saw chilled milkfish on sale in the supermarket, so I bought one because the name is very strange and I haven’t tasted it. The salesperson said it was a fish from Taiwan. "The first fish" is called milkfish. "

Tempeh Milkfish

1. Taiwan's first fish-milkfish;

2. Scrape off the scales, dig out the internal organs, cut off the head, and cut into large pieces;

3. Cut green onion into sections, slice ginger, one spoonful each for fermented black bean paste and bean paste;

4. Dip the fish pieces with cornstarch and fry them in hot oil;

5. Fry until browned on both sides;

6. Add cooking wine, salt (lessly add some), green onions, ginger, sugar, bean paste, fermented soy sauce, a little soy sauce, cooking wine, add appropriate amount of water to boil, cover and simmer for 10 minutes on medium and low heat;

7. Just collect the thick soup.

8. Super rice with tempeh milkfish.

Tips:
1. The fish is dipped in cornstarch, and it is easy to shape with frying and will not loosen.

2. Bean paste and fermented black bean paste have a salty taste, so put less salt.

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