Steamed Red Fish
2024-04-21 21:37:05 775
Although the method of steaming fish is simple, how to make the fish meat fresh and tender without any fishy smell requires skills, and seemingly simple dishes can best reflect the level of culinary skills. The crucial two steps must be done well, otherwise the fish and meat will have a strong fishy taste and a dull taste. So if you want to make steamed fish well, follow the steps below. The tender and delicious fish meat will make it difficult for you to put chopsticks down!
Details of ingredients
Technique
Steps to make Steamed Red Fish
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1. Prepare the ingredients, scrape off the scales on the surface of the red fish, remove the internal organs and tear off the black film inside the fish belly, wash it clean, cut the green onion into thin shreds, and cut a portion of the green onion and ginger shreds for later use. Removing the black film will greatly reduce the fishy smell.![]()
2. Cut a knife on both sides of the fish back, sprinkle salt, add scallions and ginger, pour 2 tablespoons of cooking wine, 1 tablespoon is 15ml, rub a few times with your hands, and marinate for 20 minutes. Add scallions, ginger, salt, and cooking wine to the fish belly to remove the fishy smell.![]()
After 20 minutes, pour out the marinated soup, add chopped scallions and ginger to the edge of the knife, boil the water in the steamer in advance, put it into a steaming fish plate, and steam over high heat for 10 minutes.![]()
After 4.10 minutes, turn off the heat and open the lid. Carefully transfer the steamed fish to a plate, remove the scallions, ginger, and soup from the steamed fish, and add the pre prepared shredded scallions and ginger.![]()
5. Boil the vegetable oil until it is in a smoking state, and pour it over the shredded scallions and ginger while it is hot.![]()
Pour 2 tablespoons of premium light soy sauce over the fish to serve.![]()
7. Delicious steamed fish, with tender and smooth meat, delicious taste, and no fishy smell.
