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1
A collection of main ingredients. -
2
Rinse the fish fillets, drain the water and add salt. -
3
Add fermented rice wine. -
4
Add shredded ginger, mix well, and marinate for 10 minutes. -
5
Add potato starch and mix well. Add 1 tablespoon more oil and mix well (forgot to take a shot). -
6
Wash the enoki mushrooms and cut off the roots, cut the coriander into sections, and cut the millet and pepper into rings. -
7
Boil a pot of water, blanch the enoki mushrooms for one minute, and then remove them. -
8
Then put the fish fillets in the pan and scald them for one minute, and remove them when they change color. -
9
Add about 3 times the cold boiled seafood juice to the seafood cold soak sauce and mix well. -
10
Pour the fish fillets and enoki mushrooms into the bowl and soak for about half an hour. If the room temperature is high, wrap it in plastic wrap and refrigerate. -
11
Finally, arrange the cucumber slices on the plate, place the enoki mushrooms and fish fillets on the plate, and garnish with coriander and millet pepper.
Tips
1. As long as the fish fillet has no small spines and the meat is relatively tender, grass carp, chain carp, seabass, pangasius, etc., I used seabass. There are many places that can fillet fish for you or sell pre-cut fish fillets. If not, just cut the fish fillets yourself like me. Just practice more and don't cut them too thin and easy to break, and don't make them too thick. Be careful not to hurt your hands.
2. Use potato/sweet potato starch to marinate fish, which is smoother and more tender than corn starch.
3. The side dishes can be matched according to your own preferences. Try to choose cucumbers, enoki mushrooms, etc. that are crisp, tender and easy to cook.