Steamed rice fish
Overview
Long-spined silver perch is called rice-changing fish in Chaoshan area and is a small miscellaneous fish in shallow sea.
Tags
Ingredients
Steps
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Cut the ginger into 4 slices and shred the ginger, shred the pepper, shred the green onion and slice the green onion (for the base later)
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Let the fish be killed by the merchant, and the internal organs and gills must be removed and washed.
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Rub a little salt evenly on the fish, covering both sides, and marinate for 30 minutes. Don't marinate it for too long, as the fish meat will become dull over time.
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After 30 minutes, pour out the water, then place the green onions on the bottom and fish, and put ginger slices on the fish.
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) Bring water to a boil over high heat, then add fish and steam for 6 and a half minutes. The fish is about 14 centimeters long. As long as the meat does not stick to the bones, the fish will be cooked. If the fish is over-steamed, it will become less tender and less tender
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Remove the green onions and ginger slices from the fish pot and pour out the fish soup. Then sprinkle with shredded ginger, green onions and chili shreds
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Rinse the pot, heat the pot and pour oil in it, then heat the oil over medium heat until it smokes, then pour in the hot oil to get the aroma of onion and ginger. When pouring the hot oil, you can turn down the heat but do not turn off the heat to keep the oil temperature high.
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Drizzle with hot oil and then a little light soy sauce. Don’t use too much light soy sauce. If the fish has been marinated before, it will be a little more flavorful. You can use Vstar or Pediatric soy sauce. These soy sauces will not be too salty and can make the fish taste sweeter and smoother. It is not necessary to steam fish with soy sauce.
