Fried Hairtail Fish
Ginger and onion make for an aromatic topping.
20 minutes+
443kcal
0.6g
- Nutrition facts are for one serving.
- Time to soak is not included in the cooking time.
Ingredients(Servings: 2)
Directions
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If dorsal fin, cut it from both sides, insert the knife and remove. Cut a 1 cm (1/2 in.) opening into the skin.
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Soak fish well in (A), leave for 10 minutes, then wipe off moisture.
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Cut the bell pepper into four pieces.
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Heat up the salad oil in a fry pan, quickly fry (3) and remove.
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Lightly cover (2) with potato starch, cook both sides well over medium heat, wipe off the residue oil and arrange on a plate with bell peppers.
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Mix (B) and pour on to complete.
Cooking Basics
Green peppers - removing seeds
Cut the pepper in half, fold the stem and then remove the seeds with your fingers. This is an easier and less wasteful method than using a knife.
Ginger - mincing
Remove the skin of the ginger and thinly slice, gradually sliding and stacking the slices. Then mince the ginger into fine pieces, and slice again finely at right angles.
Japanese long onion - finely chopped
Remove the roots of the Japanese long onion, and insert vertical cuts. Then chop up finely at right angles from end to end.
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