How to Make Beer Fish

    Beer-cooked fish has no fishy smell at all, making it perfect for those who dislike the taste. The fragrance of beer slowly infuses into the fish meat, creating a wonderful flavor, and the tomatoes in the soup are a perfect accompaniment to rice.

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    Main ingredients Bass 1 piece  Tomato 1 piece 

    Auxiliary materials

    Chili pepper 5 pieces  Green bell pepper 2 pieces  Dark soy sauce 1 tablespoon  Light soy sauce 5 grams  Salt 5 grams  Spring onion 1 tablespoon

    How to make beer fish

    1. Clean the fish and dry it with paper towels, then cut a few slashes on its surface for better flavor absorption.(I used bass because of fewer bones; you can use any fish you prefer)

    2. Heat the pan with a small amount of oil, ensuring the oil is evenly distributed in the pan. Fry the fish until both sides are slightly golden yellow, then remove it from the heat.

    3. Cut the tomatoes, chili peppers, and green bell peppers into small pieces.

    4. First add chili pepper and stir-fry for a while, then add tomato to release its juice. Pour in the beer, dark soy sauce, a little light soy sauce for coloring, and a bit of salt for seasoning. Bring the beer to a boil, then reduce heat and simmer for 15 minutes.

    5. After 15 minutes, the fish should be almost cooked through; use high heat to thicken the sauce and sprinkle spring onion before serving.

    Cooking tips

    If you don't like tomatoes, you can omit them, but I really enjoy them in this dish as they make it very filling.