Since childhood, our family's favorite way to eat fish is to steam it. Our family believes that only the steamed fish can maintain the original flavor of the fish to the greatest extent possible and taste the fish! If a fresh live fish is fried or fried, it will feel a waste. Usually it is fish that is not fresh enough that we use other methods to cook it.
Yellow-bone fish are fish from rivers, lakes, reservoirs or their tributaries. The meat is tender and delicious. But the only flaw in this fish is that it has a muddy taste, so when steaming, you need to add some additional ingredients to cover up the muddy taste. The method is actually very simple. The secret is to saute the fermented bean and garlic grains until fragrant, then pour them on the fish and marinate for ten minutes, and then put them into a pot to steam.
The yellow-bone fish steamed in this method can not only cover up the mud flavor, but also enhance the umami flavor of the fragrant fish. Two sixty-liang fish (one person's portion), paired with two bowls of rice, even the juice was eaten. It was really delicious in the world.
[Fish Steaming Time]
1. For fish under 1 kg, put in the steamer and boil it, add the seasoned fish and steam for 5-6 minutes, and steam for 3-5 minutes.
2. For fish of more than 1 kg, put in the steamer and boil it, add the seasoned fish and steam for 6-8 minutes, and steam for 5-8 minutes.
3. If you use a heating tool with insufficient firepower, the time can be extended appropriately, but it is best not to exceed 10 minutes.
Steamed yellow bone fish with soy sauce
- salty and fresh
- steamed
- half an hour
- ordinary
Steps for Steamed yellow bone fish with soy sauce
1
Prepare the ingredients. 
2
Wash and chop the fermented bean, peel the ginger and cut it into 6 slices, then cut 2 slices into shredded ginger, peel the garlic and chop it into 2 slices, pat the other 2 slices of garlic flat with a knife, wash the onions and cut them into sections, and cut the remaining onion leaves into pieces. Cut into shredded pieces for later use.
3
Heat the oil under the pan, saute the garlic and black bean kernels until fragrant, let cool and set aside.
4
Put the ginger slices and spring onions into a plate, then place the fish on top of the ginger slices and spring onions.
5
Inject shredded ginger and garlic into the fish belly, and evenly touch salt and chicken essence on the fish body.
6
Pour the fried fermented bean curd grains and garlic grains on the fish and marinate for 10 minutes.
7
After boiling in the steamer, add the fish and steam for 5 minutes over high heat.
8
After turning off the heat, drizzle the steamed yellow-bone fish with soy sauce, sprinkle with chopped green onions, and steam for 3 minutes. 
9
Heat clear oil in another pan.
10
Pick up the fish from the pan, move it to another plate (this step can be ignored, the plate I photographed is too big to fit in the pan), and pour the hot oil on the fish and serve it.Steamed yellow bone fish with soy sauce Make Tips
1. Put green onions and ginger under the fish to remove the fishy smell. Second, it can keep the fish body away from the chassis, and the fish body can be cooked quickly when it is fully heated. 2. Add shredded ginger and garlic to the fish belly to remove the fishy smell and improve the freshness. 3. Drizzle the fried fermented bean curd grains and garlic grains on the fish and marinate for ten minutes. This will not only cover up the mud flavor, but also enhance the umami flavor of the fragrant fish. 4. Be sure to use good peanut oil when you pour open oil.