How to make pan-fried fish with sauce taste delicious? Detailed steps

1) Clean one trout and make a few cuts on both sides so it absorbs the flavor more easily. 3 scallions, cut diagonally into sections.

2) Stuff most of the scallion sections into the trout's belly, coat both sides well with light soy sauce, and marinate for about 20 or 30 minutes.

3) Prepare the dipping sauce: half a spoonful of Liubiju dried paste + diluted with boiling water + a small half spoonful of brown sugar + a small half of a chopped hot pepper + minced ginger + a few drops of fish sauce. This sauce was something I mixed at random, and it turned out quite tasty, with a very strong savory bean paste aroma. Originally it was supposed to use some kind of "tamarind sauce," but I did not know what that was, so I just used the Liubiju dried paste I had just bought. As for those few drops of fish sauce, it was because I felt Thai food always needs a little fish sauce, so I added a few drops just for the idea of it. I used very little, and actually it seemed you could hardly taste it, so if you do not have any, it is fine not to add it. Or, according to your own preferred taste, casually mixing up some dipping sauce should also be quite good.

4) Heat oil in the pan, put the fish in, and fry each side for about 6 minutes (it should be medium-low heat; heat that is too high easily burns it). It is ready when the skin is crisp and the flesh is cooked.

5) Take it out and pour the sauce over it, or eat it dipped in the sauce.