Water-Boiled Return Fish
Pan-fried Huitou fish simmered in a spicy chopped-chili broth, served with asparagus lettuce, green peppers, and other accompaniments. The flesh is white, tender, and flavorful.
Ingredients
Return fish (slaughtered, cleaned, cut into 3cm square cubes)
1000 g
Celtuce head (peeled, cut into 0.5cm thick slices)
300 g
Green pepper (stemmed, cut into rings)
50 g
Return fish oil
60 ml
Perilla leaves (chopped)
to taste
Salt, MSG, chicken essence, cooking wine, steamed fish soy sauce, white vinegar, chopped chili, ginger, pepper (ginger sliced)
each to taste
Instructions
1
Step 1
Slaughter, clean the return fish, and cut into 3cm square cubes.
2
Step 2
Peel the celtuce head and cut into 0.5cm thick slices; stem the green pepper and cut into rings; chop the perilla leaves; slice the ginger.
3
Step 3
Place return fish oil in the pot, heat over high heat until 60% hot. Add sliced ginger and stir-fry until fragrant. Add the return fish and pan-fry briefly. Pour in cooking wine and white vinegar, add chopped chili and stir evenly. Add fresh broth, bring to a boil over high heat, skim off the foam. Cook for about 3 minutes, then add salt, MSG, chicken essence, pepper, and steamed fish soy sauce to adjust the seasoning. Add celtuce slices, green pepper rings, and chopped perilla leaves, simmer over medium heat for 2 minutes and serve.
