This low-fat, boneless fish is a favorite for dieters, perfect for breakfast or lunch.
This fish is low-fat and has no bones, a favorite for dieters. It's great for breakfast or lunch.
As the saying goes: Four legs are worse than two, two are worse than none. Therefore, fish is the most nutritious. Many people like to eat fish heads, but those with fish bones are often wary, and so am I. So I usually choose fish with no bones or few bones. Today I'm going to share the Bassfish, which has no bones. Many slimming enthusiasts choose this fish because it's low in fat and has a smooth texture. I'll show you how to make Bassfish in two steps. First, marinate it, and second, pan-fry it quickly. Also, this fish doesn't get fishy when heated, so you can confidently add it to your bento boxes.
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Bassfish Bento
Ingredients
Bassfish one piece
Soy sauce 1 tablespoon
Salt 1 teaspoon
1 tablespoon
Vegetable oil appropriate amount
Pepper appropriate amount
Ginger 1 slice
Cornstarch a little
Cherry tomatoes as many as possible
Vegetables as many as possible
Instructions
1. Prepare all the ingredients.
2. Thaw and clean the frozen Bassfish. Add, salt, and soy sauce.
3. Add cornstarch and mix well. Add ginger slices and marinate for 10 minutes.
4. Add appropriate amount of vegetable oil to the pan, heat it up, and pan-fry the Bassfish until both sides are pale. Bassfish is easy to cook, so don't fry it for too long.
5. Sprinkle with pepper and serve.
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6. Lay other vegetables at the bottom of the bento box, cover with Bassfish, and combine with cherry tomatoes for a healthy combination.
Don't miss these tips
1. Don't overcook the Bassfish when pan-frying.
2. You can also make tomato Bassfish soup or sour cabbage Bassfish slices.
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