Ingredients
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1 Chinese green onion
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1 ginger
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1 yellow croaker
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1 egg white liquid
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Seasonings
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2 tablespoons cooking wine
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1 teaspoon salt
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1 teaspoon tapioca starch
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1 tablespoon satay sauce
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1 teaspoon sesame oil
Directions
Tips
1. Remove fish organ and scale before cutting off the fish fillet. In this way, the fish meat can be soft and tender.
2. Do not cut the fish strips too thin, or it may be overcooked after blanching.
3. Add cooking wine to remove fishy taste and it can make the meat aromatic.
Steps
|
1
Done
5 minutes
|
Wash and cut Chinese green onions into strips. Peel ginger and cut into strips. Set aside. |
|
2
Done
5 minutes
|
Remove organs and scale from the croaker. Cut off the fish fillet from two sides. |
|
3
Done
5 minutes
|
Cut fish fillet into strips, about 5 cm. Add green onion strips, ginger strips, 1 tablespoon cooking wine, and salt to marinate for 30 minutes. |
|
4
Done
5 minutes
|
Add egg white liquid and tapioca starch powder. Mix well. |
|
5
Done
5 minutes
|
Add water into the pot. Bring to a boil. Blanch fish strips until cooked. Remove from heat and drain water. |
|
6
Done
5 minutes
|
Add satay sauce, cooking wine, sesame oil into a bowl. Mix well and pour on the fish strips. Stir well. Serve. |
