Whole Fish Casserole

Name: Whole Fish Casserole
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Tilapia; 1/4 green pepper; 1/4 Red pepper; 1/4 Yellow pepper; 20g seafood sauce; 30g Zhu Hou Sauce; 3g salt; 30g Rice wine; 1g White pepper; Some Flour; 1/2 a piece shallot; 6 slices ginger; 3 cloves garlic

by Mom Nini

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

This is a Cantonese dish—an improved dish of casserole fish head. My family doesn't like to eat fish head, so I changed it to whole fish. To win a good omen during the New Year, we must eat fish. Because fish and Yu are homophonic, eating fish in the New Year is more than enough.
The fish is deliciously burnt on the outside and tender and delicious on the inside. No matter from sight, smell or taste, it is an irresistible temptation.
Participated in the second season of Chef Supor and had the honor to advance to the semi-finals. I am very happy to be able to exchange culinary experience with everyone here, and have the trust and support of Supor and Gourmet Jie.
The end of the year is coming, the beginning of the new year. I wish you all the best and all the best in the new year!

Whole Fish Casserole

1. Wash the tilapia after removing the scales, gills, and internal organs, and cut it from the fish head

2. Then cut the spine of the fish in half

3. Then cut into strips about two fingers wide

4. The fish head is cut in the middle

5. Add salt, white pepper, green onions, ginger, rice wine (half the amount), mix well and marinate for 30 minutes

6. In addition, cut green onion, slice ginger, smash garlic

7. Make hoisin sauce, Zhu Hou sauce, and rice wine (the remaining half) into a sauce for later use

8. Cut peppers into like eye slices

9. Roll the fish cubes in the flour and coat the surface evenly with flour, shake off the excess flour and set aside for 5 minutes

10. Warm the oil until it slightly smokes, add the fish pieces and fry them until golden brown and pick them up for use

11. Leave a little base oil in the casserole, sauté ginger, onion and garlic

12. Pour the fish head and stir fry, then pour in the sauce and mix well

13. Add half a bowl of water (about 250 grams), cover and simmer

14. When the water is dry and the bottom of the pot makes a sizzle, turn off the heat

15. Sprinkle in colored pepper cubes, cover and simmer for 5 minutes before serving

Tips:
1: After the fish is soaked in flour, let it rest for 5 minutes to regain moisture, so that the oil will not be dirty during frying.
2: Don’t heat and cool the casserole suddenly, it will burst easily, so start the casserole with a small fire, and the water should be hot water.
3. If there is no Zhuhou sauce, you can replace it with bean sauce or add other sauces.