[wpsf id="622"]
CRISPY TWICE COOK FISH
CRISPY TWICE COOK FISH
Ingredients
- 1 fish fillet, snakehead or other type you prefer (around 600g)
- 1 tbsp. Chinese cooking wine
- 1 tbsp. soy sauce
- pinch of salt
- 1/4 tsp. sugar
- 5-6 ginger shreds
- cornstarch for coating
Stir-fry
- 1 tbsp. cooking oil
- 1 tbsp. doubanjiang
- 1 tbsp. fermented black beans, dou-chi
- 1 thumb ginger, sliced
- 2 gloves garlic, sliced
- 2 garlic sprouts, cut into small sections
- 3-4 long peppers, shredded
- 4-5 scallions
- 1 tbsp. light soy sauce
- pinch of salt
Instructions
- Cut the fish into pieces around 2cm thick. Add cooking wine, ginger shreds, soy sauce, salt and sugar and massage for 1 minutes. Set aside and marinade for 10 minutes.
- Add 1/4 cup of cornstarch in a bag and place the fish fillet in. Slightly shake until every piece of fish is well coated with the cornstarch. Then stand for 5-10 minutes.
- Prepare a shallow pan and add 1/4 cup of oil and shallow fry the fish pieces until hardened and golden brown on surface. Transfer out.
- Leave around 1 tablespoon of oil in the pan, slow down the fire and fry doubanjiang for 1 minutes until the red turns red. Add garlic, ginger and dou-chi and fry until aromatic.
- Place chili peppers, scallion sections and garlic sprouts in. Fry until almost soft and return the fish, add light soy sauce and salt. Mix well. Serve immediately.
