【Braised Ribbonfish】
MaomaoMom
The ribbonfish used in this dish is wild, great taste. Just two of us could not help to finish almost entire dish.
Cook time: 15 minutes
Level: low
Serves: 4
Ingredients:
1) 500g wild ribbonfish;
2) 1 green onion, 3 cloves of garlic, 3-5g ginger;
3) 1.5 tbsp avocado oil or other cooking oil;
4) 1 tbsp cooking wine, 2/3 cup water, 1 tbsp premium soy sauce, 1 tbsp dark soy sauce, 1 tbsp balsamic vinegar;
5) 1 tbsp brown sugar, 1/4 tsp ground white pepper, ¼ tsp chicken broth mix;
6) 1 tsp sesame oil.
Directions see the video (Like this video, please subscribe and click like, thanks!):
1: Slice green onion and ginger, crush the garlic, set aside (Picture1). Wash the fish with cold water, and pat dry the fish. Cut into 4 cm long pieces and make a few light cuts on both side (Picture2).
2: Heat 1.5 tbsp oil in a non-stick sauté pan on medium-high heat, pan fry fish (Picture 3) until skin turn golden colour about 3-4 minutes. Carefully turn over the fish (Picture 4) and cook the other side for about 3 minutes.
3: Add chopped green onion, garlic and sliced ginger, cook for 30 seconds (Picture 4). Add all ingredients of Ingredient 4)-5) and cover with the lid (Picture 5), reduce to medium heat, and cook for 2 minutes.
4: Remove lid, turn over fish, continue cook until sauce become thicken, add 1 tsp sesame oil (Picture 6), stir to mix. Transfer to a serving plate and serve immediately over some steamed rice.
Regards for this wondrous post, I am glad I noticed this website on yahoo.
Write more, thats all I have to say. Literally, it seems as though you relied on the video to make your point. You obviously know what youre talking about, why throw away your intelligence on just posting videos to your weblog when you could be giving us something enlightening to read?
Merely a smiling visitor here to share the love (:, btw great style. “The price one pays for pursuing a profession, or calling, is an intimate knowledge of its ugly side.” by James Arthur Baldwin.
At this time it appears like Movable Type is the preferred blogging platform available right now. (from what I’ve read) Is that what you are using on your blog?