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Braised Fish Fillets

http://www.chinese.cn 15:05, April 15, 2010 Foreign Languages Press

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Braised Fish Fillets

Features: Golden brown in color.

Taste: Refreshingly tasty.


400 grams (0.88lb) hairtail

3-4 lettuce leaves

30 grams (1.1oz) finely cut scallions

25 grams (0.9oz) ginger slices

25 grams (5tsp) cooking wine

5 grams (5/6tsp) salt

15 grams (1tbsp) sesame oil

100 grams (8tbsp) cooking oil


(1)Wash the fish clean, remove the scales, gills and gut it. Gently cut both sides of the fish horizontally with about 3 mm (0.12 in) space between each two cuts. Then section the fish into 6-7 cm (2.4-2.8 in) pieces.

(2)Put the fish on a plate, rub in salt and sprinkle cooking wine, scallions and ginger slices over it and leave it for about an hour in the refrigerator.

(3)Heat the oil to 135-170°C (275-340°F), put in the marinated fish sections and deep-fry over a medium fire until the fish is golden brown in color on both sides. Remove the fish sections and place them on the lettuce leaves already arranged on a plate. Heat the sesame oil and spread it on the fish. 



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