New Zealand HOKI Portion

New Zealand good fish Kyrgyzstan is the Gadiformes Hoki sub branch, elongated, narrow tapered tail. At the end of a few filamentous, mainly inhabit in continental shelf waters and deep benthic fish, most kinds of habitat depth in between 200 to 2000 meters sea, few can in 2000-6000 feet deep.
The main producing areas of New Zealand, Peru, Hokkaido and other world famous fishing grounds.
Japanese people prefer to eat, and do raw fish with. 。

Packaging: color bag packaging
Net content: 500g

Origin: New Zealand

Braised fish row good Kyrgyzstan
1 will be good for the fish in the room temperature environment, natural thawing;
The 2 thawed good Ji fish, rinse with water, then with a kitchen towel dry surface of the water;
3 dry starch into the bowl, add water to mix, become very thick water starch. The fish in the bowl, both sides are wrapped in a layer of water starch;
4. The pot into the oil, fire heating until the oil heat, add steak, fried on both sides to discoloration of the meat, add pepper, star anise oil saute, cooked into the cooking wine.
5. Pour soy sauce, then pour boiling water before the surface of the fish, stir well after the fire to boil, tune into a fire cover, continue to cook for 7 minutes;
6.open the lid, add salt evenly into the fire, the soup thickens.
Black pepper and good fish
1 good Ji fish natural thaw, sprinkle a small amount of salt, sprinkle black pepper, salted for about 5 minutes;
2 olive oil hot pot, add a good Ji fish, and then sprinkle a little black pepper, fish fry until slightly;
3 good lucky fish plate, sauce, a small amount of olive oil in the pot with cream sauce and chili oil, not too much;
4 the sauce over the fish, Rolle chopped, placed in the fish, with black pepper sauce.