Braised hairtail fish in chili sauce
Chili sauce is often associated with shrimp, but it also goes great with white fish. Crispy fried hairtail fish is coated in a thick, sweet and spicy sauce, making it a dish that goes perfectly with rice
How to make it
1
Cut the swordfish into chunks and rub in the seasoning (A)
2
Heat oil and deep fry the seasoned swordfish until golden brown
3
Fry [B] in a frying pan until fragrant, then add [C] and mix well
4
Thicken with water-dissolved potato starch, and finish by adding [D] to add flavor
5
Place [4] on a plate and top with the crispy fried swordfish
Ingredientsfor 1 person
-
- Cutlassfish fillets
- 120g
-
[A]
- salt
- 1 teaspoon
-
- pepper
- 1 teaspoon
-
- Alcohol
- 1 teaspoon
-
- flour
- 1 tablespoon
-
- frying oil
- Put about 1cm in the frying pan
-
[B]
- Finely chopped white onion
- 2 tablespoons
-
- Minced ginger
- 1 teaspoon
-
- minced garlic
- 1 teaspoon
-
[C]
- Doubanjiang
- 1 teaspoon
-
- Chinese soup
- 100cc
-
- Alcohol
- 1 tablespoon
-
- salt
- small amount
-
- sugar
- 2 teaspoons
-
- ketchup
- 1 tablespoon
-
- Water-soluble potato starch
- 1/2 teaspoon
-
[D]
- Chili oil ( for finishing )
- 1/2 teaspoon
-
- For finishing with green onion oil
- 1/2 teaspoon
[PR]
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