Main Ingredients:
Half a pound of tilapia; a little canned corn; one shrimp; one potato.
Seasonings:
1 tablespoon soy sauce; 2 tablespoons vinegar; 3 tablespoons sugar; a little salt; 1 tablespoon cooking wine; 1 tablespoon Thai sweet chili sauce.
Taste: Sweet and sour; Cooking method: Stir-fry; Time: 20 minutes; Difficulty: Easy.
Detailed Steps for Cooking Crispy Fish with Water Chestnut, Corn and Shrimp
Steam the potato until cooked, mash it and mix it with sugar.
Make the mashed potato into a round shape on one end of a plate, resembling a corn cob, and embed corn kernels on top.
This is the water chestnut and corn embedded on the mashed potato.
Marinate the tilapia with salt, cooking wine, and ginger for 30 minutes, remove excess water, and fry until crispy.
Mix vinegar, sugar, soy sauce, salt, and cooking wine in a small bowl to make a sauce. Heat a little oil in a pan, stir-fry ginger, add the fried fish, quickly pour in the sauce, stir twice to coat the fish, and then serve on the plate.
After serving, place the shrimp coated with starch on the water chestnut and corn, and then drizzle with Thai sweet chili sauce or tomato sauce.
The fish is crispy, and the shrimp on top of the water chestnut looks like a horseshoe.
