Material
Grass carp (or tilapia) 500 grams
1 red pepper
Pickled pepper
Pickled radish
1 small piece ginger
1 cilantro
Seasoning
2 tsp sesame oil
Half tablespoons of broth
1 teaspoon balsamic vinegar
1 teaspoon salt
Half teaspoon MSG
Preparation
1 Cut pickled radish, pickled peppers and red peper into dice and lay evenly in the bottom of the plate;
2 Add salt to minced ginger soak in vinegar for a while, add broth, MSG, sesame oil into the ginger; Cut cilantro into sections;
3 Cut fish into pieces, and place in boiling water, bring to boil then lay flat in plate, topped with ginger and mix well, sprinkle with cilantro.
Features:
Ginger Rich, elegant and refreshing.
★ chefs tips
Soak the fish slices with cold water for a while, taste better.
Note: catfish or tilapia can be used instead of grass carp.