Steamed Swordfish
Ingredients ?
2 swordfish
1 green onion
1 small piece of ginger
2 tablespoons of soy sauce
3 tablespoons of cooking wine
1 gram of pepper
1 egg
Moderate amount of flour
How to make pan-fried swordfish ?
Cut green onion into pieces, slice ginger, put the knife fish, put cooking wine, soy sauce, pepper, green onion, ginger, mix well and marinate for half an hour.
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Beat the eggs in a deep dish and whisk well, pick up the scallions and ginger inside the fish, pour out the soup inside, dry the fish with kitchen paper, put in the appropriate amount of flour, turn it with chopsticks, so that each side is evenly coated with flour
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Put the flour-coated fish into the dish with the eggs. Cover with another layer of egg
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Pour the pan into the appropriate amount of oil and heat, put the fish coated with egg mixture into the
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1 side of the frying and then turn over, so that the fish fried, will not be broken, especially intact.
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Out of the pan on the plate
Fried swordfish
Frying before the marinade swordfish, I always can not control the amount of salt, either salty, or light, so their own improved marinade method.
Ingredients ?
Scallops 3 slices
1 tablespoon of cooking wine
2-3 slices of ginger
2-3 pieces of green onion
Sea salt moderate
Flour moderate
Pan-fried cutlassfish recipe ?
Marinate the swordfish with green onion, ginger and cooking wine. No salt. Marinating time of one hour is enough, because there is no salt, so there is no question of whether it is flavorful or not.
Knife fish front and back are coated with flour, pot of oil, put knife fish, onion and ginger to control water, also put into the pot, medium-low heat frying.
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Take out the green onions when they brown, be careful not to paste them, and turn the fish over. Remove the ginger when it browns.
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Add sea salt to the fried side, you can add as much as you like.
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Fry the other side, turn it over and add salt, the sea salt makes the surface of the fish more crispy. Leave it uncovered all the way through and add more oil.
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Tips
Scallion and ginger to go fishy, flavor, pay attention to the water control, do not be splashed by the oil scalded, the fire should not be large, to prevent onion and ginger paste. Out of the pot of fish can try, if light, and then add some sea salt.