Parrot fish rice

Overview

Fish rice is not rice, but fish. The Chaoshan area is close to the sea and is rich in marine fish. In order to better preserve the fish, ancient fishermen cooked the fish in salt water, which better preserved the original freshness and sweetness of the marine fish. When fishermen make fish rice, they usually use the method of cooking fish soup. They first boil salt water (the ratio of salt to water is about 1:10), then wash the fish and put it in a bamboo basket, and cook it in the salt water until the fish is cooked. But when making fish rice at home, steaming is mostly used. The fresh sea fish is first marinated with sea salt, then steamed in a pot, and then taken out and eaten. If you can't finish the fish rice, put it in the refrigerator and it will be just as delicious when you eat it.

Tags

• hot dishes
• parrotfish
• sea salt

Ingredients

Steps

1. 1 Choose fresh parrotfish.

   

2. 2 Dispose of it and wash it well.

   

3. 3 Rub parrot fish with sea salt and marinate for 1 hour.

   

4. 4 Boil water in a pot and add parrotfish.

   

5. 5 Steam over high heat for about 8-10 minutes. The steamed fish rice will spit out the fish eyes and the fish meat will be elastic when pressed lightly.

   

6. 6 Take out the fish rice and let cool.

   

7. 7 Place it on a plate.

   

8. 8 Place in the refrigerator for 2 hours.

   

9. 9 Take it out and eat it, it will taste better.