Marinating the fish slices with cornstarch helps keep the fish smooth, but this will make the slices stick to each other.įinely slice the ginger, which is one of the stars of this dish.
#VIDEOS OF SNAKEHEAD FISH SKIN#
This way, the two slices will be attached along the skin and can be spread out into a larger slice.
Then cut the first slice, but not all the way through, before cutting the second slice until it is detached. The method is to place the fish skin side down on the cutting board. Grouper is commonly used, with ginger and spring onion. One of the ways to get bigger slices of fish is to cut them into butterfly slices. The other options are the snakehead varieties of either toman or haruan, which offer especially tender fillets and sweet flesh. The preferred fish for this dish is grouper fillet because there are no fine bones embedded in the flesh of this fish, which makes preparation so much more convenient.
Stir-fried fish slices with ginger and spring onion is a delectable Cantonese dish that’s easy to prepare and goes well with steamed rice. STIR-fried fish slices with ginger and spring onion is a classic Cantonese dish that is easily available at most Chinese tai chow restaurants.īut it is also a really simple dish that can be easily prepared at home. Classic stir-fried dish made with ginger and spring onion
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