Three Steps to Make An Evocative Classic Cucumber Barrel Dish-diced Fish in Thai Sauce

Name: Three Steps to Make An Evocative Classic Cucumber Barrel Dish-diced Fish in Thai Sauce
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Long Liyu; 50g green pepper; 50g Red pepper; 1 piece Cucumber; 3 tablespoons Lee Kum Kee Thai Sweet Chili Sauce; 1 tbsp Cooking Wine; 1/2 tbsp Corn flour; 1 teaspoon pepper; 2 teaspoons salt; 25g ginger; 1 teaspoon Chicken Essence

by Powder gummy candy

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

This year, tea restaurants in Guangzhou are popular to use Thai sauce to serve dishes, and I especially like to order Long Li fish fillet with Thai sauce. The sweet, sour and slightly spicy Thai sauce is paired with the smooth meat of Long Li fish fillet, and the tangy flavor of sour radish is particularly appetizing.

I bought Longli fish and wanted to make a copy at home, but forgot to pickle the sour radish in advance, so I added red and yellow peppers and cucumbers at will. The taste is good and very homely.

This dish is my family’s family dinner dish. My husband has a temporary business, but it was a luncheon but turned into a dinner. So I have a lot of time to make the dishes, put them on special plates and classic decorations. I am not familiar with friends. , I became a friend because of the dishes I tried so hard to cook. Before I left, I asked me: Can the cucumber bucket be taken away? "

Three Steps to Make An Evocative Classic Cucumber Barrel Dish-diced Fish in Thai Sauce

1. The main material is ready.

Three Steps to Make An Evocative Classic Cucumber Barrel Dish-diced Fish in Thai Sauce recipe

2. Prepare the Thai sweet chili sauce. Wash the dragon fish and cut into diced fish. Add ginger diced pieces, 1 tablespoon of cooking wine, 1/2 tablespoon of cornstarch, 1 teaspoon of pepper, and 1 teaspoon of salt, mix well, and marinate for 20 minutes.

3. Peel the cucumber and dice, and cut the yellow and red pepper into cubes and prepare.

4. Heat the oil in the pot, add the diced fish to the oil, drain the oil and set aside.

5. Add oil to the saucepan and sauté the Thai sauce.

6. Pour in cucumber, yellow and red pepper, and stir fry for a while.

7. Pour the oiled diced fish and stir-fry for a while.

8. Sprinkle in salt and chicken essence and stir well.

9. Put a small amount of diced fish in Thai sauce into the plate. Put the diced fish in Thai sauce on the plate and serve.

10. Cucumber barrel decoration method: Take two cucumbers of the same length and thickness in the middle.

11. Use appropriate tools to smash the middle (don't hollow out the bottom too).

12. Use a knife to cut out the handle symmetrically.

13. Then remove the excess part.

14. Put a toothpick on the bucket.

15. The cute and eye-catching cucumber bucket is made.

Tips:
1. It is best to thaw Longliyu naturally, otherwise it tastes bad.

2. When frying the diced fish, it should be light and smooth, otherwise it will be easy to fry.