This spicy fish fillet is simple to make, but the taste is anything but simple.
Nutty, spicy, fresh and fragrant, the tangy aroma makes the fish taste not fishy at all, and it is delicious hot or cold.
It can be a good dish to go with wine, or it can be eaten as a snack to satisfy your cravings. You might as well make more during the holidays, it is a very good appetizer~~
Ingredients ?
1 grass carp
Onion, ginger and garlic
Rice wine
1 tsp salt
Panthoxylum bungeanum 1 tablespoon
8-10 dried red peppers
1 tablespoon soy sauce
1 teaspoon sugar
A little balsamic vinegar?
1 tsp of cooked sesame seeds
How to make spicy fish pieces?
Peel the scales and internal organs of grass carp, clean them, cut off the head and tail, and fillet the fish. , and then cut the fish into small pieces. Add shredded ginger, Sichuan peppercorns, and dried chili peppers, then pour in rice wine and salt, gently mix evenly, and marinate for more than 30 minutes. The longer the time, the more flavorful it will be (it’s okay to marinate more at a time and put it in the refrigerator)
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Separate the marinated fish pieces and spices. Do not throw away the spices you picked out. You can also use them. In addition, prepare some onions, ginger, garlic, Sichuan peppercorns, dried chili.
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Put oil in the pot and heat it until it is 70% hot. Add the fish pieces and fry them until golden and crispy on both sides. Remove them and set aside.
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Leave the bottom oil in the pot and sauté the onion, ginger, garlic, Sichuan peppercorns, and dried chili until fragrant. Pour the marinated fish spices into the pot and stir-fry until fragrant.
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Pour the fried fish back into the pot, cook in the rice wine, add soy sauce and sugar, stir-fry evenly, and cook again along the edge of the pot before taking it out of the pot Add a few drops of vinegar and sprinkle with some fried sesame seeds to enhance the flavor of the fish pieces.
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Plate and serve~~
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Tips
p>1. To make this dish, the fish pieces must be marinated for a period of time to allow the fish to absorb the flavor. The longer the time, the more flavorful it will be. I marinated it in the refrigerator overnight. If you don’t want to eat it for a while, you can also put it in the refrigerator. It is frozen and marinated in the room. When you want to eat it, you can defrost it and fry it directly, which is very convenient. The marinated and flavorful fish pieces are then pan-fried. They do not need to be cooked for a long time to retain the flavor, and the texture of the fish pieces can be kept crispy on the outside and tender on the inside.
2. Zanthoxylum bungeanum and dried chili pepper are the protagonists of spices. You can increase or decrease the amount according to your own preferences.