This recipe is a representative dish of Cantonese cuisine.
The fish is complete in shape, the fish is soft and tender, delicious, and the soup is clear and mellow. A very simple and easy-to-make nutritious and delicious steamed fish.
Cantonese steamed yellow croaker
Recipe Recommendations
- yellow croaker appropriate amount
- onion appropriate amount
- steamed fish drum oil appropriate amount
- Jiang appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- salty and fresh
- steamed
- ten minutes
- ordinary
Steps for Cantonese steamed yellow croaker
1
Raw material map: yellow croaker, onion, ginger, Li Kum Kee steamed fish drum oil.
2
Wash the yellow croaker, remove the scales, intestines, gills, etc., rinse it again, control the water, rub some edible salt on the back of the fish and pour in cooking wine. Slice ginger and shred, and tie green onions into knots.
3
Cut the fish with a diagonal knife every half centimeter, put ginger slices on the fish back and fish maw, and put green onion knots on the back. Pour steamed fish drum oil into a small bowl.
4
After the steamer is boiled, place the fish and the small bowl of steaming fish drum oil on the steamer, steam for 5 minutes over medium heat, turn off the heat, and steam for 5 minutes over low heat.
5
Remove the onion knots and ginger slices, and keep the steamed fish sauce.
6
Drizzle the steamed fish drum oil on the fish.
7
Add hand-shredded shredded green onion and shredded ginger.
8
Start another pot, heat the oil, and turn off the heat when it is 90% hot.
9
Pour hot oil on the fish.Cantonese steamed yellow croaker Make Tips
1. Do not put water in steam fish, water will naturally be produced during the steaming process. 2. The flavor of seafood is umami. It does not need to be added to any chicken essence or monosodium glutamate, which will destroy the original umami. 3. General fish can be steamed for 5-7 minutes. If the relatively larger fish takes longer, if the time is too long, the fish will become hard and the nutrients will be lost. Generally, steam until the fish eyes protrude. Turn off the heat. 4. Don't rush to open the lid after turning off the heat. Use the remaining heat in the pan to steam for a few more minutes before leaving the pan. This makes the meat soft, delicious and fragrant, and has high nutritional value. Cucumber fish is also called yellow croaker in some places. Most of them are chilled on the market. There are two types of cucumber and cucumber. The small ones are usually eaten braised, and the large ones are usually steamed. It is said that steaming is the best treatment for cucumber fish. It is convenient, fast, nutritious and delicious.