All the materials required for the oil-reduced version of stewed fish in an iron pot are as follows:

Ingredients 1, 1 kg of small miscellaneous fish (according to your favorite fish), appropriate amount of tofu, fish roe Moderate amount.

Ingredients two, onions, ginger, garlic, dried chili peppers, coriander roots, and coriander.

Ingredients three, two spoons of soybean paste (denjang), one spoon of strong white wine, appropriate amount of soy sauce, dark soy sauce, sugar and pepper.

1) Saute onions, ginger, garlic, dried chili peppers and coriander roots, then add two tablespoons of soybean paste (doenjang) in ingredient 3 and stir-fry until fragrant.

2) Add about 1 liter of water and then add the remaining seasonings of ingredient three (except high-grade white wine).

3) After the sauce is boiled, add fresh fish, tofu and fish roe. Then pour in the high-strength white wine in ingredient three. When the sauce comes to a boil again, cover the pot and simmer over medium heat for 8-10 minutes.

4) When the time is up, open the lid and sprinkle in the coriander and green onion segments, then add a little balsamic vinegar according to personal preference and serve.

This fish stew has delicious fish meat, soft and glutinous fish roe, and delicious tofu. The sauce is full of flavor and goes very well with rice. The less oily version of stewed fish can more or less reduce the greasiness and increase appetite!