豆豉烤鱼Air Fryer walleye fish fillet with fermented black bean sauce

【Air Fryer walleye fish fillet with fermented black bean sauce】
MaomaoMom

I used AirGo’s“Air Fryer” function to make this delicious dish with any oil, easy and delicious. To purchase go to: AirGo cooker, with a coupon of maomao25 for $25 off.

豆豉烤鱼final 豆豉烤鱼Air Fryer walleye fish fillet with fermented black bean sauce
Prepare time: 10 minutes
Cook time: 7 minutes
Level: low
Serves: 5 servings

Ingredients:

1) 650g skinless walleye fillet;
2) 1.5 tbsp fermented black bean sauce, 1 tbsp minced garlic, 1/3 tsp salt, ¼ tsp ground Sichuan pepper, 2 tsp brown sugar, 2 tsp freshly chopped green onion;
3) 1 tbsp premium soy sauce, 1 tbsp light soy sauce;
4) 1/2 tsp sesame oil ,.

Directions:
1: Combine fermented black bean sauce and all ingredients in Ingredient 2)-4) in a bowl (Picture 2). Rinse walleye fish fillet with cold water and pat dry with paper towel. Pour sauce over the fish fillet (Picture 3) evenly, set aside for 15 minutes.
2: Plugin the 【AirGo】cooker, use “Function” to select the “Air Fryer” program, set temperature to 420F and time to 8 min. press “start” to initiate the program. After preheat is done, line the pot with parchment paper and arrange the fillet in the pot and pour the sauce over the fish (Picture 4). Close the lid and let the program continue (Picture 5).

 豆豉烤鱼Air Fryer walleye fish fillet with fermented black bean sauce

3: When the program ends, open the lid (Picture 6) and transfer cooked fish to serving plate and serve warm with steamed rice.

豆豉烤鱼final 豆豉烤鱼Air Fryer walleye fish fillet with fermented black bean sauce

pf button big 豆豉烤鱼Air Fryer walleye fish fillet with fermented black bean sauce

You might also like:

This entry was posted in sea food. Bookmark the permalink.

2 Responses to 豆豉烤鱼Air Fryer walleye fish fillet with fermented black bean sauce

  1. Xiaohui Gao says:

    姐妹们, 如果像我一样,只有air fryer没有airgo,而且air fryer最大400度的,就把鱼块切小点,千万预热,然后400度8分钟,一样健康好吃!

    谢谢毛毛妈!

Leave a Reply

Your email address will not be published. Required fields are marked *