Spicy and Numbing Fish Fillets

Name: Spicy and Numbing Fish Fillets
Cook time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Cold Dishes
Ingredients: to taste Perch fillet; 1 stick Cucumber; 1 handful Enoki mushroom; 3 piece Xiaomi chili; 2 stick Coriander; 1 small piece Ginger; 1 tsp Potato starch; 1 bag Weidamei Seafood Cold Brew Sauce; 1/4 tsp Salt; 1 tbsp fermented rice; 1 tbsp oil

Silky fish fillets marinated with rice wine and ginger are poached briefly, then served over blanched enoki mushrooms in a boldly spicy, tongue-tingling sauce with cilantro.

10 minNewEasy Cold Dishes Mix Spicy & Numbing

Instructions

1
Collection of main ingredients.
2
Rinse the fish fillets, drain the water, and add salt.
3
Add fermented rice wine.
4
Add shredded ginger, mix well, and marinate for 10 minutes.
5
Add potato starch and mix well. Then add 1 tablespoon of oil and mix well (forgot to take a photo).
6
Wash the enoki mushrooms and cut off the roots, cut the cilantro into sections, and slice the millet peppers into rings.
7
Boil a pot of water, first blanch the enoki mushrooms for one minute, then take them out.
8
Next, put the fish slices into the pot and blanch for one minute, then remove them once they change color.
9
Mix the seafood cold brew sauce with about three times the amount of cold boiled water, and stir well.
10
Pour the fish slices and enoki mushrooms into a bowl and soak for about half an hour. If the room temperature is high, you can cover it with plastic wrap and refrigerate.
11
Finally, arrange the plate with cucumber slices, neatly place the enoki mushrooms and fish slices on the plate, and garnish with cilantro and small chili peppers.