Peacock fish

Overview

Eating fish is nothing more than the pursuit of freshness. Steaming is the best way to experience the freshness of fish. If you think that steaming fish is just about putting it in a steamer and steaming it, then you are totally wrong. Cooking steamed fish is also a science. From selecting fish to ingredients, from plating to putting it in the pot, every step is paid attention to. Of course, you can adjust it according to your own taste.

Tags

• hot dishes
• home cooking
• seafood
• creative dishes
• cooking wine
• dried chili pepper
• lettuce
• light soy sauce
• oyster sauce
• white sugar
• wuchang fish
• ginger
• green beans
• green onions

Ingredients

Steps

1. 1 One piece of Wuchang fish, remove the internal organs and wash it clean. You can choose grass carp, carp or sea bass for this dish. I suggest you choose Wuchang fish. The Wuchang fish head is small and tender. The same time can ensure that the fish head and body are cooked at the same time, which avoids the fish body getting old or the fish head being undercooked. Moreover, the steamed fish has a better presentation effect

   

2. 2 Remove the head and tail. Do not discard the head and tail. Keep them for later use. Cut the fish body from the back as shown in the picture, but do not cut it off.

   

3. 3 Spread cooking wine, light soy sauce, oyster sauce, white sugar, and ginger slices on the fish, spread evenly, and marinate for half an hour to absorb the flavor. If time is tight, you can also steam it directly, because the fish fillets are cut thin and the flavor is easy to absorb.

   

4. 4 Arrange the marinated fish in a peacock shape. Steam in a pot. After the water boils, steam over high heat for three minutes. Turn to medium heat and steam for two minutes. Do not steam for too long. Pay attention to the color of the fish. The fish will be cooked when it turns white. If steamed for too long, the fish will become old and taste like wood. Don’t underestimate the one or two minutes. Sometimes, one minute more and one minute less will make a big difference in the taste

   

5. 5 The steamed fish will produce a small amount of soup. Do not pour it away. Mix an appropriate amount of light soy sauce and boiling water evenly and pour it on the fish. There is no need to add additional salt to this dish. Light soy sauce and oyster sauce are salty. Arrange sliced lettuce, cooked green beans, and pepper segments. The lettuce can be replaced with cucumbers or other green rhizomes with outstanding colors. The peppers can be replaced with small tomatoes and wolfberries. The green beans can be replaced with peas.

   

6. 6 Pour a spoonful of hot oil and garnish with chopped chives

   

7. 7 Finished product

   

8. 8 Finished product

   

9. 9 Finished product