1 Tilapia/red snapper , about 2 pounds, cleaned
1 tablespoons black bean paste/tauchu, chopped finely
1 tablespoons black bean paste/tauchu, chopped finely
1 tbsp chilli bean paste
8 cloves garlic, chopped
2 tablespoons chopped ginger
4 stalks scallions, chopped
1 tablespoon dark soy sauce
1 tablespoon sugar or more
1 tablespoon Chinese cooking wine(optional)
1 tablespoon corn starch, mixed with 2 tablespoon water
4 stalks scallions, chopped
1 tablespoon dark soy sauce
1 tablespoon sugar or more
1 tablespoon Chinese cooking wine(optional)
1 tablespoon corn starch, mixed with 2 tablespoon water
salt to taste
4 tablespoons canola oil
1 cup water
4 tablespoons canola oil
1 cup water
1. Before cooking, dry the fish inside and out with paper towels. Make 3 cuts on both sides of the fish. Put salt inside and out. Sprinkle with some potato flour both side. Deep fry until crispy.
2. Add 2 tablespoons oil into the pan, and sauté ginger, garlic, and bean pastes together about 1 minute.
4. Add sugar, soy sauce, and cooking wine(if using) and mix up. Add water in and let it boil.
5. Add scallions into the pan, and then add wet starch. Let it cook for about 1 minute.
6. Pour the sauce on top of the fish, and garish with remaining scallions. Serve.
2. Add 2 tablespoons oil into the pan, and sauté ginger, garlic, and bean pastes together about 1 minute.
4. Add sugar, soy sauce, and cooking wine(if using) and mix up. Add water in and let it boil.
5. Add scallions into the pan, and then add wet starch. Let it cook for about 1 minute.
6. Pour the sauce on top of the fish, and garish with remaining scallions. Serve.
Tempting fish
ReplyDelete