Burmese Style Lemon Fish

Burmestyle lemon fish

Introduction:

"It should be the wish of all professional women to make a good dish in 30 minutes! Usually, I will deice or cut all the materials I need the night before, and come back from work the next day. After a little rest, I can explore in the kitchen."

Production steps:

Step 1: coriander, onion, lemon juice, garlic crisp

Step 2: 1. After the fish is clear, if you are afraid of fishy smell, soak in brine first. 2. Prepare water to steam the fish. After the water is boiling hot, steam the fish for 9-11 minutes. Then put chopsticks into the fish and it will be cooked

Step 3: while steaming the fish, heat the peanut oil and add the chopped garlic. When the garlic is fried for about 6 minutes, it can be picked up

Step 4: steam the fish, add coriander, onion, lemon juice, garlic crisp, and then drizzle with peanut oil

Step 5: as soon as the fish is steamed, move quickly... Ruthlessly... Accurately... Mix in all the ingredients, and then sprinkle with the soup when steaming the fish.

Materials required:

Wuguo fish: 2

Coriander: 1 cup

Onion: 1

Garlic: 8 pieces

Peanut oil: 2 tbsp

Lemon juice: 2

Fish sauce: 2 tsp

Note: Adventure notes: 1. Steamed fish try to control the degree of just cooked, if this dish is too cooked, you can't taste the fish. 2. The cover of steamed fish must be sealed, so as not to leave water vapor. Water is an important factor for onion and coriander to be cooked later, and it also takes advantage of the heat of fresh fish juice to bring out fragrance. 3. You can buy ready-made crispy garlic outside. Put the onion and coriander on the top first, and then pour the hot oil, but it's still ready-made. 4. Fried crispy garlic must be a good time. If it's deep fried and golden, the garlic will bring hot oil, so even if it's picked up, the crispy garlic will change secretly and become bitter.

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: salty and fresh