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Marble Goby in Golden Broth with Perilla
This is a simple dish to make at home that might look quite firm, so give it a try! Perilla adds a lovely fragrance while helping to remove any fishy taste, and the fish with bamboo shoot skin is tender with few bones. The broth is made from colored pepper sauce and yellow bell pepper […]
- Prep
- 18m
- Cook
- 30m
- Total
- 48m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Marble Goby in Golden Broth with Perilla
| Ingredient | Amount |
|---|---|
| Marble goby | 1 fish, about 500g |
| Perilla leaves | 40g |
| Ginger | 1 piece, diced |
| Garlic | 3 cloves, minced |
| Colorful bell pepper sauce | 1 tbsp |
| Yellow lantern chili sauce | 1/2 tbsp |
| Light soy sauce | 2 tbsp |
| Cooking wine | 1 tbsp |
| Salt | 1 tsp |
- Marble goby1 fish, about 500g
- Perilla leaves40g
- Ginger1 piece, diced
- Garlic3 cloves, minced
- Colorful bell pepper sauce1 tbsp
- Yellow lantern chili sauce1/2 tbsp
- Light soy sauce2 tbsp
- Cooking wine1 tbsp
- Salt1 tsp
Cooking StepsHow to cook Marble Goby in Golden Broth with Perilla step by step
-
Step 1Score the back of the marble goby and make a few slits on each side. Sprinkle with salt and marinate for about 30 minutes.
-
Step 2Wash the perilla leaves. Set aside 1/3 and cut into thin strips for garnish. Dice the ginger and garlic.
-
Step 3Prepare the chili sauces.
-
Step 4Heat oil in a pan and sauté the diced ginger and garlic until fragrant. Place the fish in the pan and fry on both sides until the flesh turns slightly white.
-
Step 5Once the fish is white, add cooking wine, then pour in enough boiling water to barely cover the fish belly. Add light soy sauce, colorful bell pepper sauce, yellow lantern chili sauce, and whole perilla leaves. Cook for 8 minutes.
-
Step 6Turn off the heat. Transfer the fish to a serving plate, sprinkle perilla strips on top, then ladle the golden broth over the fish. Serve and enjoy!
Marble Goby in Golden Broth with Perilla
This is a simple dish to make at home that might look quite firm, so give it a try! Perilla adds a lovely fragrance while helping to remove any fishy taste, and the fish with bamboo shoot skin is tender with few bones. The broth is made from colored pepper sauce and yellow bell pepper […]
Ingredients
- 1 fish, about 500g Marble goby
- 40g Perilla leaves
- 1 piece, diced Ginger
- 3 cloves, minced Garlic
- 1 tbsp Colorful bell pepper sauce
- 1/2 tbsp Yellow lantern chili sauce
- 2 tbsp Light soy sauce
- 1 tbsp Cooking wine
- 1 tsp Salt
Instructions
-
Score the back of the marble goby and make a few slits on each side. Sprinkle with salt and marinate for about 30 minutes.
-
Wash the perilla leaves. Set aside 1/3 and cut into thin strips for garnish. Dice the ginger and garlic.
-
Prepare the chili sauces.
-
Heat oil in a pan and sauté the diced ginger and garlic until fragrant. Place the fish in the pan and fry on both sides until the flesh turns slightly white.
-
Once the fish is white, add cooking wine, then pour in enough boiling water to barely cover the fish belly. Add light soy sauce, colorful bell pepper sauce, yellow lantern chili sauce, and whole perilla leaves. Cook for 8 minutes.
-
Turn off the heat. Transfer the fish to a serving plate, sprinkle perilla strips on top, then ladle the golden broth over the fish. Serve and enjoy!
