Korean fried fish

Korean fried fish

Introduction:

Production steps:

Step 1: put Korean chili sauce, onion, ginger and garlic powder, sugar, chicken essence, fish sauce (or seafood sauce) and water into a small bowl to make sauce.

Heat the frying pan, pour the oil into the pan, heat the oil and stir fry the sesame until fragrant.

Put the sauce into the pot and bring to a boil. Turn to low heat to make it thick. Put it into a small bowl.

Step 2: remove the head of Spanish mackerel, clean it up, throw it away from the belly, don't cut the back, open it into a large piece.

Drain the fish, sprinkle a thin layer of salt, and marinate in the refrigerator for 1-2 hours.

Sprinkle a small amount of dry flour on the surface of pickled Spanish mackerel, fry until both sides are golden and put on a plate, pour sauce on the surface, sprinkle with coriander powder, you can eat.

Materials required:

Spanish mackerel: two

Korean chili sauce: 2 teaspoons

Ginger: a spoonful

Minced garlic: a spoonful

Sugar: a spoonful

Chicken essence: appropriate amount

Fish sauce: a spoonful

Sesame: two tablespoons

Salt: right amount

Water: moderate

Coriander powder: appropriate amount

Note: the amount of seasoning should be increased or decreased according to the size of fish and personal taste. Korean fried fish generally use Mingtai fish. I didn't buy it, so I bought two fresh Spanish mackerel instead. The Spanish mackerel is tender, with less fishy smell and thick meat. I think it's quite suitable for this dish~~~

Production difficulty: ordinary

Technology: decocting

Production time: 20 minutes

Taste: Original