How to cook curry fish fillet? Whether the fish curry fillet is boiled or steamed

Ingredients: 10 taels of white fish, a little mushroom slices, 1 onion, 2 tablespoons green bean kernels, 1 2 cups of white powder.

Seasoning: 1 tbsp sugar, 1 tbsp curry powder, 3 tbsp tomato paste, 6 tbsp water, 1 2 tsp salt, 1 tsp white powder, a pinch of wine, salt and pepper.

Method :(1) Slice the fish and marinate for 10 minutes with a little wine, salt and pepper.

2) Slice the onion and mushroom and cook the green pea kernels.

3) Dip the fish fillets in powdery powder and fry them over medium heat until slightly browned.

Stir-fry onions, mushroom slices and green peas in 3 tablespoons of oil until fragrant, add curry powder and stir-fry until fragrant, then pour in the seasoning and bring to a boil, put the fish fillets and mix well to serve.

Raw material. 250 grams of net fish, 50 grams of bamboo shoots, 15 grams of green beans, 15 grams of oil curry, 1 egg white, 5 grams of sugar, 10 grams of minced green onions, 15 grams of Shao wine, 25 grams of refined salt, 25 grams of wet starch, 2 grams of monosodium glutamate, 75 grams of white soup, 750 grams of lard (about 100 grams).

Method. Cut the fish into rectangular slices (about 5 cm long, 3 cm wide, 2 mm thick), put it in a bowl and add salt, wine, egg white, wet starch to starch, heat it in a wok, pour in oil, slide the fish fillets into the pot until white, put in bamboo shoots and green beans, and drain it out with a hand spoon.

Leave a little oil in the pot and return to the heat, fry the green onion and white powder, curry and stir-fry until fragrant, cook into the wine, add the soup, add salt, sugar, monosodium glutamate to adjust the taste, thicken with wet starch, pour in fish fillets, bamboo shoots, green beans, etc., pour bright oil, stir-fry gently, and put it on a flat plate.

Peculiarity. The color is yellow and bright, smooth, salty and fresh, with a slight spicy taste.

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The fish fillet curry is boiled.

Here's how:

Step 1<>

Add an appropriate amount of white pepper, 1 and a half tablespoons of egg white, 1 and a half tablespoons of cooking wine, and half a teaspoon of starch to mix and marinate for 20 minutes, slice the green peppers, dice the onion, and prepare the curry for later use.

Step 2<>

Heat the pot and add oil, add the onion and stir-fry until fragrant, add two small pieces of curry, add water and bring to a boil, turn to medium heat and cook for 1 minute.

Step 3<>

Then add the marinated fish fillets and cook for two minutes, add the green pepper slices and cook for one minute, add water starch to thicken and stir-fry evenly, cook for another minute, then turn off the heat and remove from the pot.

Step 4<>

A plate of delicious curry fish fillet is completed, and the curry taste in your mouth has a faint green pepper spicy flavor and the taste of the fish fillet is particularly delicious, and it is especially served with rice, so you can do it if you like it.

curry powder, green onion, ginger, garlic;

Seasoning: Sichuan pepper powder, mushroom essence, sesame oil, salt, sugar, white wine.

1. Slice the tenderloin, mix the ingredients according to your taste, and marinate for 1 hour;

2. Pour a small amount of oil into the hot pan, and put in the marinated meat slices and stir-fry when it is about five or six percent hot;

3. When there is a little juice, it can be out of the pot;

4. Sprinkle with a little black sesame seeds, OK, it's ready to eat!

Ingredients: 2 potatoes, 500g pork, 1 carrot, 2 onions, 5 shallots, a little ginger.

Curry cubes 6 pieces Preparation.

1.Put the onions, potatoes, carrots, meat, shallots, ginger and all the small pieces.

2.Mix the meat with potato flour, salt and water.

3.Heat the pan, fry the vegetables (onions, potatoes, carrots) in cold oil over low heat, and remove the vegetables from the pan after they are edged (to avoid rotting) and set aside.

4.Heat the pan, add ginger, shallots and meat in cold oil and stir-fry over low heat. The meat indicates discoloration.

5.Pour the stir-fried vegetables into the pan. Heat the water until it covers all the dishes. Cook for about ten minutes until the meat and vegetables are soft and cooked.

6.Open the lid of the pot and turn on a high heat to collect the water if there is a lot of water. Leave some water in the pot, put the curry cubes, and cook over low heat for 10 minutes, stir-frying constantly to avoid sticking to the pot. Remove from heat.

Ingredients: 1 tablespoon (15ml) of olive oil, 600g of pork loin (cut into small slices), 1 tablespoon (15ml) of soy sauce, 1 teaspoon (5ml) of lemon juice, 400ml of coconut milk, 1 tablespoon (15g) of red curry paste, 1 2 tsp (3g) of salt, 1 3 tsp (2g) of pepper.

Steps: 1. Heat the olive oil in the pan over medium heat, put the pork loin slices in and stir-fry for 2 minutes, then add soy sauce (2 teaspoons, 10ml) and continue to stir-fry for a while.

2. Pour the coconut milk and red curry paste into the pot, bring to a boil over high heat, then turn to low heat and simmer slowly for 5 minutes, then add lemon juice and pork loin slices, continue to cook over low heat for a while, and finally season with salt and pepper.

Method 2. > ingredients: pork, potatoes, carrots, onions.

Steps: 1. Peel and cut the potatoes into pieces, wash the carrots and cut them with a hob, and cut the onions and pork into small pieces;

2. Put an appropriate amount of oil in the pot, add potatoes, onions, pork, and carrots and stir-fry in oil;

3. After stir-frying, transfer to the soup pot, add water and curry, and simmer for about 15 minutes;

4. When the soup thickens, it can be taken out of the pot and eaten with rice.

The ingredients are:

Ingredients: 400g of fish.

Ingredients: 1 egg white, 4 tablespoons of sweet potato starch, 6 tablespoons of cooking wine, appropriate amount of chopped green onion, 1 piece of ginger, appropriate amount of salt, 1 tablespoon of white pepper.

Step 1: Scrape off the scales with a tool, clean them, cut open the belly of the fish to clean the internal organs, cut from one side of the fish, and remove the bones and large bones.

Step 2: Use a kitchen knife to carefully remove the fish from the skin, if there is no food processor or wall breaker at home, use a spoon to slowly scrape the fish off, the finer the scrape, the better, and the fish bones should be picked out.

Step 3: Wash the ginger, peel and shred, clean and drain the chopped green onions, cut into small pieces, and set aside for later use.

Step 4: Put the fish in the food processor, beat it for 10 seconds on fast speed, and repeat 4 times to puree the fish so that the small fish bones can be broken. At this time, go to boil a pot of hot water, boil the water until small bubbles, then turn off the heat and let it cool for a while.

Step 5: Add the soaked green onion, ginger and cooking wine to the fish puree, fast set for 10 seconds, repeat 2 times.

Step 6: This is the beaten fish puree, add an appropriate amount of salt and white pepper to taste, and stir in the same direction with chopsticks for about 10 minutes, so that the fish puree has a certain stickiness, and the fish balls made are more Q bomb.

Step 7: Add cornstarch to mix until there is no dry powder, adding cornstarch can make the fish puree more sticky.

Step 8: Add an egg white, mix well, be sure not to add egg yolk, if you add it, the fish balls will not be Q bomb, so don't add egg yolk.

Step 9: When the water in the pot is cold to the point that it is not too hot to the touch, you can start squeezing the fish balls. Grab an appropriate amount of fish puree with your left hand, squeeze it out from the tiger's mouth, scrape the fish balls into hot water with a spoon, and scald the spoon with hot water after scraping one fish ball each time, so that the spoon will not stick.

You can't use hot boiled water to make fish balls, because the water is too hot and will be scattered as soon as you boil it.

Step 10: Squeeze all the fish balls and bring them to a boil over high heat, remove them and soak them in cold water for 10 minutes. After cooling, you can put it in the refrigerator for freezing, and take it out to thaw when you want to eat it.

Fish curry balls, known as the pillar of Hong Kong's street food. Earlier it was estimated that about 3.75 million fish balls were consumed in Hong Kong every day, and now it should be much more than that, which shows the status of fish balls in the minds of Hong Kong people and diners. Mixed with the flavor of chili sauce and sweet sauce, the spicy fish balls are more delicious, especially the bamboo skewers are worn in a string, which is more satisfying to eat.

Next, Mawang Encyclopedia will introduce you to the home-cooked practice of curry fish balls, which can be said to be convenient and simple, when a person is cooking, you can try to make a bowl of curry fish balls, so that the spicy and refreshing curry fish balls capture your stomach.

Ingredients: 1 bag of fish balls.

Excipients

1 onion, appropriate amount of water, 3 pieces of curry, appropriate amount of coconut milk, appropriate amount of garlic, appropriate amount of salad oil.

Step 1

1. Heat the oil in a pot, add the onion and garlic foam and stir-fry when the oil is hot.

2. Add fish balls and fish tofu and stir-fry for a while.

3. Add an appropriate amount of water (or stock) and bring to a boil over high heat.

4. After the water boils, add 3 gold medal curry cubes.

5. Cook over medium heat for 10 minutes, the soup has turned curry color and is very fragrant.

6. Add some coconut milk and stir well.

7. Add the coconut milk and cook over low heat for another 1 2 minutes, the soup becomes thicker and thicker.

8. The boiled fish balls can be eaten immediately, or they can be soaked in soup for 3 hours to make the taste more sufficient.

There are two more ways to make curry fish balls.

Method 1

1. Boil water in a small pot and blanch the fish balls for a while. (almost 1 minute).

2. Heat the pot over low heat and stir-fry the minced onion and garlic with a little oil. Then add the oil curry and continue to stir-fry.

3. Pour in the broth and bring to a boil, add the curry cubes and mix well, then add the fish balls, boil and cook over low heat until the fish balls are cooked.

4. Stir in the coconut milk, cover the lid, turn off the heat, and let the fish balls soak for 3 hours until the flavor is ready to eat.

Method 2.

1. In a hot oil pan, put the chopped onion or minced garlic into the pan and stir-fry over low heat until fragrant;

2. Pour in the fish balls and stir-fry for a while, add water to the pot and cover the fish balls;

3. Add the curry cubes at the same time and bring to a boil over high heat;

4. After boiling, turn to medium-low heat, pour in coconut milk and stir well; When the soup is thickened, add salt and turn off the heat; Fish balls can be eaten directly with bamboo skewers.

Tips for making curry fish balls, a popular snack in Hong Kong:

1. Freshly cooked curry fish balls, if you can't eat them in a hurry, cover them and simmer them for a while to make the flavor more in.

2. Try to choose curry powder and curry paste made in Indonesia, if you can only buy one of these two, then use one, the taste will be a little different, but it is also delicious.

3. Put some lemon flesh or lemon leaves appropriately, which can play a role in removing the fish.

Ingredients (for 10 people): 2 pounds of fried fish, 1 red head (chopped), 2 tablespoons minced garlic, 2 cups of 500ml water, 2 tablespoons red curry paddles, 1 packet of curry fish meal (25g), a pinch of pepper, a pinch of salt, a pinch of sugar.

Production process:1Red curry paddle and curry fish meal are diluted with half a cup of boiling water and set aside.

2.Boil the red pot, stir-fry the red head and minced garlic, add the curry water and stir-fry, add the fish to stir-fry, add the water to the pot and fry again, cover the pot and bake until the water is slightly reduced. Finally, add sugar, salt and pepper to taste, and it is a delicious curry fish dan.

Ingredients for curry fish balls: 640g fried fish balls, 1 tablespoon light soy sauce, 2 tablespoons curry powder, 1 teaspoon chicken broth mix, appropriate amount of minced garlic, appropriate amount of several cloves, appropriate amount of salt, 3 dried shallots, 1 teaspoon sugar, 2 tablespoons oyster sauce.

Method: 1. Drain the fish balls out of the water 2. Stir-fry the garlic and dried shallots with a little oil, add curry powder and mix well 3. After boiling the seasoning with 2 cups of water, add the fish balls, cook slowly until the flavor is absorbed, and bury the thickener. Note: If you want to do curry fish balls well, you must stir-fry the curry powder to bring out the curry aroma.

Ingredients: 1 black fish.

1 enoki mushroom.

1 green onion.

2 dried chilies.

3 garlic cloves. 3 curry cubes.

2 tbsp salt 1 tbsp monosodium glutamate.

1 tablespoon of cooking wine. 1 tablespoon Sichuan peppercorns.

Steps to prepare curry fish.

First, slice the black fish into slices and wash them.

Add shredded ginger, cooking wine and cornstarch, grasp well and set aside.

Chop the fish bones into small pieces and set aside.

Wash the enoki mushrooms and set aside.

Chop the green onion, garlic and dried chili pepper and set aside.

Sauté shallots, garlic and dried chilies.

After the fragrance is out, pour in the fish bones and stir-fry several times.

Add water, cover the pot and bring to a boil.

Cook until the soup is white.

Add the curry cubes and cook. At this time, you can taste the taste and add some salt in moderation.

After all the curry cubes are dissolved, add the enoki mushrooms and continue to cook.

Grasp the fillets again before putting them in the pan, and then put them in the pan one by one.

When the fillets are all white, sprinkle in a little MSG, and then you can remove from the pan, preferably with some green garnish.

This trick can make the curry flavor stronger, and it is suitable for all friends who like to eat curry!

Ingredients: 250g pork tenderloin.

Excipients: 40 grams of rape and 20 grams of winter bamboo shoots.

Seasoning: Curry 8 grams Onion 6 grams Cooking wine 12 grams Salt 3 grams Monosodium glutamate 2 grams Starch (peas) 30 grams Vegetable oil 65 grams Egg white 20 grams Appropriate amount each.

Preparation of curry meat slices:

1.Wash and slice the bamboo shoots and set aside; Wash the onion and cut into thin strips; Add an appropriate amount of starch to water, mix well into water, starch and set aside; Wash the tenderloin, remove the tendons and cut into centimeter willow leaves; Take the tender cabbage from the rape, wash and remove the leaves, and turn the rape into a spatula.

2.Put the tenderloin slices into a small bowl, add an appropriate amount of salt, 50 grams of water starch, 20 grams of egg white, stir evenly and starch.

3.Sit on the oil spoon on the hot fire, put in the net oil and burn it until it is hot for three or four times, put in the loin slices and spread it thoroughly, and then pour the rape and bamboo shoots through it, and pour it into the colander to control the net oil together.

4.Leave a little base oil in the original spoon, sit on a strong fire, simmer the onion shredded spoon, add the curry powder to fry the fragrance slightly, cook cooking wine, broth, add salt and monosodium glutamate, put in the main ingredients and ingredients, thicken with water starch after boiling, stir-fry evenly, drizzle with oil, and put the spoon on a flat plate.