Steamed mackerel
Overview
The dog days of summer are the hottest time of the year. Frying and cooking for three meals a day will make you sweat profusely every time, unless the kitchen also has air conditioning. My kitchen is too small for me, and even a small electric fan doesn’t have a safe place. Therefore, keep cooking as simple as possible and eat more steamed food. Anchovy fish has a fresh taste and fine meat, and has extremely high nutritional value. My husband bought this fish from the market. It is a very fresh fish, but it is too long. My steamer cannot steam such a whole fish. So everything is divided into three sections. He worked hard to cook the head and tail, fry it and braise it before eating; the middle part was pickled with salt. I steamed it the next day. It was simple and delicious!
Tags
Ingredients
Steps
-
Prepare some onions and ginger and wash them.
-
A fresh mackerel that is longer than a chopping board, remove the scales, gills and internal organs and cut it into three pieces.
-
Take the middle section and rub it all over with salt, including the belly.
-
Cover with plastic wrap and refrigerate.
-
Take it out and rinse it the next day
-
Put it back on the plate, add ginger slices, and cooking wine
-
Put it into a steamer (I used a rice cooker) and start steaming
-
After steaming, open the lid, sprinkle in the chives and simmer for 5 minutes, then take it out
