红烧花生鱼肉煲 ~ Braised Fish with Peanuts in Claypot

 

食谱取自 ：新新饮食@第88期

红烧花生鱼肉煲

材料：
2杯炸油
500g 鱼肉（ 切块）
1小罐卤花生

 

腌料：
1/2大匙生抽
1小匙盐
1大匙粟粉

 

调味料：
2大匙绍兴酒
200ml 水
1大匙生抽
1小匙麻油

 

做法 ：
1．将鱼块加入腌料，腌30分钟，放入热油中炸至金黄色，捞起沥干油。

2．将炸油倒出，赞酒，加入水和其余调味料煮滚，加入花生和炸好的鱼肉焖3分钟。

3．最后淋入麻油，即可享用。

 

Recipe source : YumYum Magazine @ No.88

 

Braised Fish with Peanuts in Claypot

Ingredients :
2cups oil for deep-frying
500g fish fillet ( cut into pieces )
1 can braised peanuts
 
Marinade :
1/2tbsp light soy sauce
1tsp salt
1tbsp cornstarch

Seasoning :

2tbsp Shaoxing wine
200ml water
1tbsp light soy sauce
1tsp sesame oil
 

Method :
1. Mix fish with marinade and marinate for 30 minutes . Deep-fry in hot oil until golden brown . Dish and drain .

2. Pour away the hot oil and drizzle shaoxing wine around the sides of wok. Add in water and the remaining seasoning and bring to boil . Add in peanuts and fried fish and simmer for 3 minutes  .

3. Lastly drizzle with sesame oil and serve .
 

This post is linked to the event , Cook-Your-Books #11 hosted by Joyce from Kitchen Flavours .