Steamed bream
Wuchang fish, the scientific name of Megalobrama amblycephala, is a type of bream, but not all bream fish are called Wuchang fish. The difference between Wuchang fish and bream fish is that their ventral ribs are different.
Recipe Recommendations
- salty and fresh
- steamed
- half an hour
- ordinary
Steps for Steamed bream
1
Clean the bream and drain the water.
2
Prepare chopped peppers and soy sauce.
3
Prepare ginger, garlic and chives.
4
Wash the ginger and garlic and shred, and dice the green onions for later use.
5
Chop the head and tail of the bream; cut the fish body into equal sections connected with the maw.
6
Place the chopped fish on a plate, sprinkle with some plum salt and marinate for a while.
7
Sprinkle the fish with shredded ginger and garlic.
8
Sprinkle with chopped red peppers and chopped green onions.
9
Put it in the pan and steam for 15 minutes.
10
Drizzle the steamed bream with soy sauce.
11
Garnish with a few celery leaves.Steamed bream Make Tips
1. It is best to use fresh live fish for steaming fish, which will taste delicious when steamed. 2. Steaming ginger and garlic together can remove some fishy smell. 3. Drizzle the steamed fish with soy sauce to freshen up. 4. Chop peppers are very salty, and soy sauce also contains salt. Pay attention to moderate the amount of salt.