Siu Mei Stew, 6 minutes ✌️ absolutely fresh, tender and fragrant!
yellow croaker (fish)
|2 strips (size as pictured)|
|15 grams (shredded)|
light soy sauce
|20g (I used Lee Kum Kee flavoured soy sauce)|
|10 sticks (5 each of red and green, please reduce if you don’t like spicy food)|
|30g (I used red onion heads)|
|5 grams (2 drops of Daughtry’s Lemon Essential Oil that I used)|
|1 root (cut)|
How to make braised yellowtail with fresh pepper casserole
1、Cut the yellowtail, clean the insides, cut both sides into knives, marinate for 20 minutes, rinse well.
2: In a main pan, add 30g of oil, 30g of onion, 10g of ginger and garlic, set for 3 minutes/120 degrees/reverse. Small spoonfuls, popping spices. (I used fried red onion tops, which my sister’s Indonesian nanny made for me).
3: Insert butterfly sticks, as pictured, and place small yellow fish on each side of the butterfly sticks, belly opening facing up. Add 20 grams of soy sauce, 5 grams of lemon zest (as long as the yellow skin, I used 2 drops of lemon essential oil directly), 10 small rice chili (cut) (small circle), set 6 minutes/v/reverse spoon.
4: At the last minute, remove the measuring cup and place the green onion in the center hole.