Chinese-style fish
Description
The recipe won't take much time. China's borders are washed by the waters of several Pacific Ocean seas, and it's impossible to count all the rivers and lakes there, so it's no surprise that seafood is loved and skillfully prepared in this country. However, these are delicacies—so to speak, "an acquired taste"—it's well known that Chinese cuisine uses many spices and seasonings unfamiliar to the European stomach, and I won't even mention how spicy they can be... In this case, Chinese-style fish is no exception—here you'll find chili, ginger, hot pepper paste, and soy sauce. But the advantage of cooking Chinese dishes at home is that you can use half as many spices, and no one will scold you for it. That's exactly what I do, even though I personally enjoy and appreciate spicy food. Anyway, here's how to make it. Serve hot.
Instructions
- 1
Step 1
Clean the fish, gut it, and wash it. Dry with paper towels and make shallow crosswise cuts on the body. Rub with salt.
- 2
Step 2
Peel and mince the ginger.
- 3
Step 3
Wash, dry, and finely chop the green onion.
- 4
Step 4
Remove the seeds and chop the chili pepper.
- 5
Step 5
Peel and chop the garlic.
- 6
Step 6
In a deep skillet, heat the oil and sear the fish over high heat for several minutes on each side until golden brown. Remove the fish onto a plate and set aside. Drain excess oil from the skillet, leaving just 1-2 tablespoons.
- 7
Step 7
Sauté ginger with garlic for 1-2 minutes. Add pepper paste, soy sauce, and starch diluted in water. Add the fish to the sauce and cook for another 1-2 minutes.
- 8
Step 8
Add vinegar, sugar, chili pepper, and green onion. Gently mix. Cover with a lid and turn off the heat. After 2 minutes, the fish Chinese-style is ready to be served!