How to cook yellow croaker with balsamic vinegar

Braised Yellow Croaker with Balsamic Vinegar

Ingredients for Braised Yellow Croaker with Balsamic Vinegar

2 yellow croakers, onion, ginger, garlic, sugar, vinegar, dark soy sauce, salt

How to cook yellow croaker with balsamic vinegar

1. Wash the yellow croaker, remove the gills, internal organs and black peritoneum, wipe dry and set aside (be sure to wipe dry to avoid oil splashing).

2. Pour some oil into a clean pan, heat it to 70% hot, and fry the fish on both sides over medium heat, making sure to also fry the fish head.

3. When frying the fish to the highest oil temperature, add two tablespoons of rice vinegar (sprinkle evenly on the fish body and the bottom of the pan). There will be some oil splashing in the process, so put on protective measures such as sleeves, but do not cover the lid. The vinegar needs to evaporate to take away the fishy smell of the fish.

4. Add a little onion, ginger, garlic slices, a tablespoon of dark soy sauce (dark soy sauce has a dark color, don't add too much), a teaspoon of sugar, 2 grams of salt, and a little MSG. Finally, pour in half a bowl of hot water (the water should just cover most of the fish body), bring to a boil over high heat, then simmer for 10-15 minutes until the soup thickens.

Tips

Key point 1: When frying fish, make sure to fry the fish head until golden brown, and turn it over less often, and fry both sides of the fish body once. Key point 2: Rice vinegar must be added as the first seasoning when the oil temperature is highest, otherwise the fish will have a fishy smell. With rice vinegar and sugar seasoning, the fish fragrance is overflowing without adding Shaoxing wine, and the flavor is unique.