Braised Fish Pieces
Ingredients
- 500 fish pieces
- 20 minced garlic
- 20 minced ginger
- 20 bird's eye chili
- 10 Lao Gan Ma chili sauce
- 10 dried chili powder
- 5 oyster sauce
- 10 steamed fish soy sauce
- 1 chicken bouillon
- 3 salt
Instructions
- A colleague gave me a piece of fish, said it was from a 20+ pound fish he caught himself. Already salted and cured.
- Clean thoroughly, cut into pieces, and drain well.
- Finely chop ginger, garlic, and chili and set aside.
- Heat plenty of oil in a wok with a pinch of salt. When oil reaches around 90°C (190°F), add the fish pieces and fry.
- Fry until golden before flipping, about 5 minutes.
- Fry until both sides are golden brown, then remove from wok.
- I like it extra crispy, so fry until this color and set aside.
- Leave a little oil in the wok, sauté ginger, garlic, and chili until fragrant.
- Add Lao Gan Ma chili sauce, dried chili powder, oyster sauce, steamed fish soy sauce, and chicken bouillon.
- Add the fried fish pieces to the sauce and toss to coat evenly.
- Stir-fry for about 2 minutes, then add sesame oil. You can also garnish with scallions, perilla, or cilantro before serving.
- Incredibly delicious! The fish is fragrant, spicy, and chewy. Great as a cold snack too, perfect with drinks. Even the sauce scraps were mixed with rice and eaten.
