Korean fried fish
Introduction:
Production steps:
Step 1: put Korean chili sauce, onion, ginger and garlic powder, sugar, chicken essence, fish sauce (or seafood sauce) and water into a small bowl to make sauce.
Heat the frying pan, pour the oil into the pan, heat the oil and stir fry the sesame until fragrant.
Put the sauce into the pot and bring to a boil. Turn to low heat to make it thick. Put it into a small bowl.
Step 2: remove the head of Spanish mackerel, clean it up, throw it away from the belly, don't cut the back, open it into a large piece.
Drain the fish, sprinkle a thin layer of salt, and marinate in the refrigerator for 1-2 hours.
Sprinkle a small amount of dry flour on the surface of pickled Spanish mackerel, fry until both sides are golden and put on a plate, pour sauce on the surface, sprinkle with coriander powder, you can eat.
Materials required:
Spanish mackerel: two
Korean chili sauce: 2 teaspoons
Ginger: a spoonful
Minced garlic: a spoonful
Sugar: a spoonful
Chicken essence: appropriate amount
Fish sauce: a spoonful
Sesame: two tablespoons
Salt: right amount
Water: moderate
Coriander powder: appropriate amount
Note: the amount of seasoning should be increased or decreased according to the size of fish and personal taste. Korean fried fish generally use Mingtai fish. I didn't buy it, so I bought two fresh Spanish mackerel instead. The Spanish mackerel is tender, with less fishy smell and thick meat. I think it's quite suitable for this dish~~~
Production difficulty: ordinary
Technology: decocting
Production time: 20 minutes
Taste: Original
Chinese PinYin : Han Shi Jian Yu
Korean fried fish
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