Garlic Black Fish Fillet

Remove the bones from the black fish (here we call it 'cai fish') and slice it. Soak it briefly in salt water and wash it clean. Marinate the fish slices with cornstarch, egg white, salt, a little white wine, and scallion-ginger water for a short while and set aside.

Heat water in a pot, and before the water is about to boil, add the fish slices to blanch; once the fish slices change color, remove them and set aside.

Pour oil into the pot, add more minced garlic, stir-fry the pickled chili until fragrant, then add light soy sauce, white sugar, salt, oyster sauce, and cooking wine for seasoning.

Then add the blanched fish slices and stir-fry for a moment before serving.

The very fresh and tender fish fillets are ready, and the remaining fish bones were used to make tofu fish soup. One fish, two meals – it's amazing!