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Are you a seafood enthusiast who is looking to indulge in a delicious and vibrant dish? Look no further! In this guide, we will explore the art of preparing and enjoying red catfish with a spicy sauce that will tantalize your taste buds. This delectable recipe promises a melt-in-your-mouth experience, with tender and flavorful catfish bathed in a fragrant, spicy sauce that will leave you wanting more. Whether you are a seasoned chef or a beginner in the kitchen, we will provide you with step-by-step instructions to ensure that your culinary adventure is a success. Get ready to immerse yourself in the world of cooking as we uncover the secrets to making red catfish with a spicy spicy sauce and embark on a journey to savor an incredibly satisfying meal.
Prepare
10 Minutes Processing
25 Minutes For
2 – 3 people
Spicy red catfish has a rich flavor, chewy, sweet fish meat mixed with spicy, salty and salty sauce, very delicious to eat. If you still don’t know what to eat today, try the spicy red catfish recipe that Cfis.edu.vn is about to introduce below!
Ingredients for making red snapper with spicy sauce
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1 pink catfish
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Cooking oil
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Minced garlic
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Minced chili
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Seasoning: Fish sauce, sugar, chili sauce, sesame oil
Good tip : You should choose fresh red snapper, firm flesh, and clear fish eyes. Do not choose fish with strange smell or color.
Ingredients for making red snapper with spicy sauce
How to make red snapper with spicy sauce
Step 1Preliminary processing of red snapper
Red snapper after buying, please wash the fish with water and salt. You can ask the seller to clean the fish for you, then you just need to bring it back to wash and dry. Use a knife to cut a few lines on both sides of the fish body to fry the fish quickly.
Preliminary processing of red snapper
Step 2Make spicy sauce
Put a pan on the stove, add 2 tablespoons of oil . When the oil is hot, add the minced garlic and sauté until fragrant. When the garlic is fragrant, you can quickly take out the garlic and put it in a small bowl.
Next, add 3 tablespoons of fish sauce, 2 tablespoons of filtered water, 2 tablespoons of sugar, 2 tablespoons of chili sauce, half a tablespoon of sesame oil, 1 tablespoon of fried garlic, minced chili (depending on taste) . Use a spoon to stir the mixture until well combined.
Make spicy sauce
Step 3Make spicy fish
Take the garlic oil pan just now to fry the fish! Fry until both sides are golden, you add a cup of spicy sauce just mixed , rim with medium heat until the candy sauce is complete.
Make spicy fish
Step 4Finished product
That’s it, you have finished the super delicious spicy red catfish. Put the fish on a plate, drizzle more spicy sauce on top. You can serve with raw vegetables to your liking and enjoy with hot rice!
Finished product
Enjoy
Red snapper with spicy sauce has a fragrant crispy crust, soaked in a harmonious spicy and salty sauce . The fish is chewy, sweet, dipped in a spicy garlic-flavored sauce, eaten with hot rice very attractive. Try it now!
Red snapper with spicy sauce
Watch the Tiktok clip how to make spicy red catfish!
Above is how to make red catfish with a rich spicy sauce, eat very well with rice. The way to do it is so simple and quick, isn’t it? Save the recipe right away!
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In conclusion, learning how to make red catfish with a spicy sauce is a delightful culinary adventure that guarantees a flavorful and satisfying meal. By combining the tanginess of the red catfish with the heat of the spicy sauce, you create a dish that tickles your taste buds and leaves you wanting more. With a few simple steps, such as marinating the fish, preparing the sauce, and grilling it to perfection, anyone can achieve a delicious and fulfilling dining experience. The spiciness adds a fiery kick, enhancing the overall gastronomic experience. Whether you are a seafood lover or a spice enthusiast, this recipe is bound to impress and deliver a memorable dining experience. So roll up your sleeves, gather the ingredients, and get ready to indulge in a plate of red catfish with spicy sauce that will surely leave you eating very well.
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