Teriyaki Fish Fillet

Name: Teriyaki Fish Fillet
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 350g Long Li Fish Fillet; 5-7 pieces Green onions; 3-5 pieces ginger; 3-5 capsules garlic; 1 Shallots; 1 piece parsley; 2 teaspoons Cooking Wine; 1 teaspoon Vinegar; 3 tablespoons Soy sauce; 1 tablespoon Sugar; Some starch

by BardD

4.6 (1)

Favorite

42

Difficulty

Normal

Time

15m

Serving

3

The characteristic of teriyaki is that the soup is thick and bright, and the color is very good. This time I used the thornless fish fillet, so the children can eat it without worry.

Teriyaki Fish Fillet

1. Wash the fish fillet, wipe off the water, and cut into the desired size

2. Slice green onion, shred ginger, smash garlic, cut green onion and parsley

3. Take a pan, heat the pan with oil, pat the fish fillet with starch on both sides, put it in the pan, and fry on both sides; add green onion, ginger and garlic to explode the fragrance

4. Pour in cooking wine and vinegar to reveal the aroma, add light soy sauce and sugar, shake well, then add about 300ml of water, bring to a boil on high heat, then turn to medium heat, cover and cook for 2-3 minutes

5. Collect the juice over high heat, add the shallots when the soup is reduced by about half, and then keep lifting up the soup and pour it on the shallots and fish fillets

6. Collect the juice to about eighth, sprinkle in the coriander, continue to collect the juice until the soup is thick and shiny

Tips:
If the bite is heavy or the fish fillet is thicker, you can sprinkle a little salt on both sides before taking the starch; you can also replace the fish fillet with other fish; if you don’t like coriander, you can leave it alone.