roasted hairtail with green onions
My hometown is a small coastal town rich in seafood, and you can often eat all kinds of fresh sea fish. Hairtail is one of the most commonly eaten fish. It has less thorns and tender meat. Whether it is dry-fried, braised, or steamed, it is delicious. However, the most commonly eaten at home is still braised. When picking hairtail, choose the kind with silvery and shiny skin that is more elastic when pressed.
Recipe Recommendations
Steps for roasted hairtail with green onions
1
Ingredients: One hairtail, a little onion and ginger.
2
Wash the killed hairtail, and then clean the black film on the fish belly so that there will be no fishy smell. Cut into sections, add some salt and shredded ginger to marinate for 15-30 minutes.
3
Control the moisture of the marinated hairtail, pat some dry flour, wait until the pan is hot, take two slices of ginger and wipe it off the pan. Pour the oil again. Put the powdered hairtail pieces into the pot and fry them yellow on both sides with a small torch and serve up.4
In another empty bowl, add soy sauce, a little salt, sugar, cooking wine and a little vinegar, add half a bowl of water and a little corn flour, mix well and set aside.5
Pour some more oil into the pan, put the ginger slices in the pan and saute until fragrant. Pour the sauce on top and bring to a boil, put the fried fish into the pan, pour a little cooking wine, and simmer over medium heat for about 2-3 minutes until the soup thickens.
6
Add the green onions before starting the pan and simmer for half a minute before serving.