Korean fried fish(han shi jian yu )

Korean fried fish

Introduction:

"The" West Tower "area in Shenyang is a residential area of Korean people, and there are many Korean people living and entertaining there. There are very pure Korean cuisine. This "Korean fried fish" is what I did there. Although I don't make it very pure, it still tastes very good after tasting by my family ~ ~ ~ everyone can make fried fish, the key is the sauce, and the bottom is the unique sauce of the coffee family ~ ~ ~ Korean fried fish generally use Mingtai fish, I didn't buy it, so I bought two fresh Spanish mackerel to replace it. The Spanish mackerel is tender, not fishy, with less thorn and thick meat. I think it's very suitable Make this dish ~ ~ "

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.

Step 2: heat up the wok, pour oil into the wok, heat up the oil and stir fry sesame until fragrant.

Step 3: put the mixed seasoning juice into the pot and bring to a boil over high heat, then turn to low heat to make it thick.

Step 4: put into a small bowl.

Step 5: head off the Spanish mackerel and clean it up.

Step 6: put it away from the belly, don't cut the back, open it into a large piece.

Step 7: drain the fish, sprinkle a thin layer of salt, and marinate in the refrigerator for 1-2 hours.

Step 8: 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.

Step 9: pour the sauce on the surface and sprinkle with coriander powder.

Materials required:

Spanish mackerel: two

Green onion, ginger and garlic: 1 spoonful each

Sesame: two tablespoons

Coriander powder: appropriate amount

Korean chili sauce: 2 teaspoons

Sugar: a spoonful

Chicken essence: appropriate amount

Fish sauce: a spoonful

Salt: right amount

Water: moderate

Note: the amount of seasoning should be increased or decreased according to the size of fish and personal taste.

Production difficulty: ordinary

Technology: decocting

Production time: several hours

Taste: slightly spicy

Chinese PinYin : Han Shi Jian Yu