Honey Spice Fish Fillet Strips
Ingredients
Snapper fillets 2 slices garlic 2 pcs honey barbecue sauce 30g Pinch of Yum 15g cooking wine 10cc sweet potato flour 50g tai bai flour 50g white pepper 3g white sesame seeds 3g
Methods
1
Ingredient list
2
Ingredients Wash and mince garlic. Cut fish fillets into strips and marinate with 15g of spicy sauce for 5-10 minutes.
3
Mix 50g of sweet potato flour with 50g of cornstarch to make frying powder. Coat both sides of the marinated fish fillets in the frying powder and deep fry in hot oil over medium heat until golden brown.
4
Lower the heat of the hot pan and add a small amount of oil and turn the heat to medium, add minced garlic, then add the honey barbecue sauce, cooking wine, a little white pepper, and cook to thicken the sauce.
5
Put the fried fish fillets into the gravy and mix well.
6
Stir-fry until the sauce is reduced, then turn off the heat and sprinkle with white sesame seeds to finish.
Fish Fillets in Orange Sauce
Ingredients
3 snapper fillets, black sesame seeds, white sesame seeds, orange juice, 100cc, lemon juice, ? lemon juice, sugar, 1 tbsp sugar, 1 tbsp water, 1 tbsp rice wine, 1 tbsp salt, 1 tsp whole egg, 1/2 flour, 4 tbsp cornstarch, 2 tbsp cornstarch
How to Make It
1
Buy the snapper fillets in a frozen container, then mix with the orange juice
2
This is a great way to make the snapper fillets.
2
Preparation
3
Slice the snapper fillets diagonally and marinate them with half of a whole egg, rice wine, and salt
4
Dip them in the seasoned frying powder (4tbsp flour + 2tbsp cornstarch)
5
Fry the fish fillet
6
Prepare a pot of thickened orange juice and orange juice
Preparing another pot for boiling. Thickened orange juice
7
Raise the temperature of the oil in the wok a bit more, then add the crispy fried, more delicious
8
Cooked thickened orange juice
9
Starting the pan of the fish fillet with thickened orange juice, sprinkle with black and white sesame seeds
Fresh Shrimp Stir-Fry Fish Fillet
Ingredients
1 tbsp green coconut, 1 tbsp shrimp, 1 tbsp carrot, 1 tbsp snapper, 1 tbsp garlic, 1 tbsp cornstarch, 1 tbsp chicken broth, 1 tbsp salt, 1 tbsp Vanguard Mushroom Vegetarian Oyster Sauce, 1 tbsp rice wine, 1 tbsp sugar, 1 tbsp sesame oil, 1 tbsp salt, 1 tbsp pepper, 1 tbsp rice wine, 1 tbsp cornstarch
How to prepare
1
Preparing the necessary ingredients.
2
Slice the shrimp and snapper and toss with the marinade.
3
Wash green coconut and boil it in boiling water with a little salt, slice carrots and set aside.
4
In a frying pan, fry the shrimp and snapper slices from step 2 until they turn brown on both sides (don't overcook them to avoid affecting the texture), and then remove them from the pan and set aside.
5
In the same frying pan, sauté the garlic, then add the coconut and carrot slices. Stir-fry over high heat, add seasonings, mix well, and cook until the sauce is slightly reduced (about halfway through).
6
Add the shrimp and snapper slices from step 4, gently stir-fry, and thicken the sauce with a little gravy.
7
Served on a plate, then ready to go!
Pepper Salt Fish Fillet
Ingredients
Seabass 2 tails, minced garlic 20g, minced ginger 20g, minced green onion 2 sprigs, minced chili pepper 1 sprig, groundnut powder
Methods
1
Clean seabass
2
Peel seabass and remove head and tail, slice the fish meat into fillet, and marinate for 15 minutes in salt, a little bit of minced ginger, rice wine and other ingredients. Marinate the fillets for 15 minutes
3
Ginger, green onion and chili pepper finely chopped
4
Heat oil in a frying pan to 160 degrees Celsius, fry the fillets golden brown and remove them from the pan, and then repeat the frying process when the oil temperature comes back up again and remove them from the pan and drain the oil. Then fry the spices in a colander and remove from the pan.
5
Play the fish on a plate, sprinkle with pepper, salt and spices, and toss to coat.
Scallion-braised fish fillets
Ingredients
White flagship fish fillets 1 packet of sliced scallion, soy sauce, ginger, seasoning, water, rice wine, sugar, cornstarch, powdered rice wine
Practice
1
Cut the fish fillets into pieces, and then fry them in the oil in a colander. Cut the fish fillets into pieces and marinate them in rice wine and cornstarch.
2
Fry the fish in a frying pan, or in boiling water if you don't have one. In a separate frying pan, ginger, leucaena buckwheat (scallion or bead onion) into the pan slightly fried and then add the fried (hot) fish, high heat and quickly stir-fry some.
3
To close the pot before adding some soy sauce, sugar, seasoning, a little water to close the plate.