Main Ingredients

1 sea bass

Methods/Steps

First, take out the frozen sea bass and defrost it ahead of time (transfer it from the freezer in the morning, and it will be just ready to use in the evening). Alternatively, just soak it in cold water for 2 to 3 hours.

Marinate the thawed sea bass with salt, cooking wine, soy sauce, scallions and ginger for half an hour.

Rinse the marinated fish with water and dry the surface.

Dust both sides of the fish with cornstarch to prevent it from staining the pan when frying.

To further prevent the skin of the fish from staining the pan, rub the pan with ginger repeatedly to heat it up before pouring in the cooking oil.

Place a small amount of oil in the pan (just enough to cover the bottom of the pan), cool the oil in the pan, and fry until golden brown on both sides.

Put the fried fish on a plate and set aside.

Put a little oil in the pot, put the onion, ginger, garlic, into the pot to stir-fry flavor, and then put soy sauce, oyster sauce, add some water, put sugar, ketchup (or vinegar), high heat to boil, pan-fried sea bass into the pot to cook (at this time into a small fire), because the fish before the marinade, the pot to add soy sauce, so do not have to put salt, and so on, the fish color, taste, thickening of the soup, fish sea bass, soup to stay in the pot. The soup is left in the pot. Finally, add a little cornstarch to the remaining broth, sprinkle the fish with chopped green onions and cilantro, and pour the broth over the fish. Delicious braised sea bass is ready.

END

Note

The preparation time for making this dish is very long, so if you want to make this dish, thaw the frozen sea bass in advance, which will save so much time.

Be sure to thaw the sea bass well before marinating it, otherwise it will affect the marinade.