Step 1

The dragon fish is immersed in cold water and thawed. Now in winter, it takes about 1 hour to completely defrost, changing the water 1-2 times in between.

Step 2

Kitchen paper, control the dragon and sharpen the fish.

Step 3

The dried dragon fish looks pink and fresh

Step 4

Along the middle tendon, all two longitudinally. The position of this tendon is easy to break the fish, and it is most appropriate to cut it down.

Step 5

Then, cut the fish into pieces diagonally. As shown, cut into 10 pieces. Cut in this way will not fall apart after frying.

Step 6

In a flat tray, add 2 tablespoons starch and 2 tablespoons all-purpose flour. Stir the flour and mix well.

Step 7

Put the fish pieces in the powder, roll them in a circle, and coat them in powder.

Step 8

Before taking out the fish pieces, shake them to remove the remaining powder. All 10 pieces are coated in flour and placed well.

Step 9

Heat a frying pan over high heat. Add 2 tablespoons of corn oil. 3 When the oil is at a mature temperature, change the heat to low.

Step 10

Add the fish pieces and fry for 1.5 minutes. Do not move the fish pieces.

Step 11

When slightly yellow, use tongs, turn the fish over and fry on the opposite side for 1.5 minutes. Change to medium heat and fry for half a minute.

Step 12

Turn over again, this time golden brown, fry for half a minute. Thicker fish pieces, both sides, are also fried against the bottom of the pan.

Step 13

The thinner pieces of fish are out of the pan first, placed on kitchen paper, and absorbed the oil.

Step 14

Cut the red pepper into rings, simmer over low heat, fry and take out.

Step 15

Plating. Lay the bottom. The space inside the pepper ring can be used to drain excess juice and oil from the fish. It can also provide sufficient vitamin C and capsaicin.

Step 16

Leave the bottom oil in the pan. Prepare the teriyaki juice.

Step 17

Turn on medium heat, pour in 2 tablespoons of teriyaki juice, 1 tablespoon of hot water, and stir well. Taste it, if you are not satisfied with the taste, you can season it yourself.

Step 18

Put the fish pieces and serve with sauce. Shake the pan to coat the sauce this way.

Step 19

Turn over and dip in the juice. Thinner pieces of fish come out of the pan first.

Step 20

Clip it out piece by piece and put it on a plate.

Step 21

Spread out red pepper rings and sprinkle with chopped green onions for garnish.

Step 22

Stunning visuals.

Step 23

Japanese teriyaki dragon fish with salad, miso soup, and rice. It’s very hearty.