Today we share with you how to make a less-oil version of fish stew in iron pot. The main feature of this dish is that the fish does not need to be fried. It just needs to be seasoned with a sauce and then braised. If you are interested, you can study with me haha!
Ingredients a, small mixed fish (according to their favorite fish) 1 kg, tofu moderate, fish roe moderate.
Material two, green onion, ginger and garlic, dried chili peppers, coriander root, cilantro.
Material three, two spoons of soybean paste (dashi), a large spoon of high white wine, moderate amount of soy sauce, dark soy sauce, sugar and pepper.
1) burst onion, ginger and garlic, dried chili peppers and coriander root and add two spoons of soybean paste (soy sauce) in Ingredient Three and stir-fry to get the aroma.
2) Add about 1 liter of water then add the rest of the seasonings from Ingredient 3 (except the white wine).
3) Bring the sauce to a boil and add the fresh fish, tofu and fish roe. Then pour in the high level white wine from ingredient three. Allow the sauce to boil again cover the pot and simmer on medium heat for 8-10 minutes.
4) When the time comes, remove the lid and sprinkle in the cilantro and green onion, then add a little balsamic vinegar to taste.
This stewed fish meat is delicious, the fish roe is soft and sticky, tofu flavor. The sauce is very flavorful and very appetizing. The less oily version of fish stew can also reduce some of the greasiness and increase appetite!