Braised mid-section of blackfish

Name: Braised mid-section of blackfish
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Hot Dishes

Thick cuts of snakehead fish are salted, pan-fried until deep golden, then braised in dark soy, sugar, and chili sauce. The glossy red-brown glaze clings to firm, meaty fillets, delivering bold savory heat that makes rice disappear fast.

30 minNewMedium Hot Dishes Braise Savory

Instructions

1
In the middle section of the black fish, remove the scales and guts, no need to wash, and make a few cuts on the fish surface.
2
Sprinkle some salt, rub it a few times, and marinate for 20 minutes; this will make the texture firmer.
3
Rinse with clean water and wipe off the moisture with a kitchen paper towel.
4
Heat oil in a pan, add the fish pieces, and fry both sides until golden brown.
5
Add an appropriate amount of ginger, green onions, pepper, and cooking wine.
6
Add half a small bowl of water, some dark soy sauce, and sugar.
7
Add some chili sauce, simmer over medium heat for 10 minutes, then add some salt and cook on high heat until the sauce thickens.
8
Just sprinkle some chopped green onions and serve.