Peacock Kaipingfish
By KarenLarson
Ingredients: salt,bass,onion,Jiang,edible oil,fish sauce,chopped pepper,steamed fish drum oil
Recipe Recommendations
- salty and fresh
- steamed
- ten minutes
- ordinary
Steps for Peacock Kaipingfish
1
One perch, remove the scales and belly, and wash it.
2
Cut off the fish head, tail, and fins, slice the fish body about one centimeter apart, cut off the fish bones, and connect the fish belly.
3
Gently marinate the fish body and head with a little salt and pepper.
4
Take a large plate and spread the onion and ginger sections on the bottom of the plate.
5
Place the marinated fish in the shape of a peacock's tail and place the head in the middle.
6
Put another layer of green onion and ginger on the fish.
7
Sit on the pot and boil water.
8
After the water boils, add the fish meat into the pan and steam.
9
Steam on high heat for five minutes, turn off the heat and steam for three minutes, and then take out.
10
Remove the onions and ginger from the fish.
11
Mix steamed fish drum oil and a little fish sauce.
12
Drizzle with the adjusted drum oil juice.
13
Garnish the fish near the edge of the plate with chives and chopped peppers.
14
Heat the oil in the frying pan.
15
Pour hot oil on the fish.Peacock Kaipingfish Make Tips
1. The backbone of the fish must be cut off to arrange the fish body into a fan shape. When cutting, the fish belly should be kept connected and cannot be cut off. 2. Steamed fish soy sauce has a strong flavor and a light color. It is mostly used to steam seafood or fish. It is not advisable to steam fish with soy sauce or soy sauce. 3. The fish selected should be small and round in shape, with a maximum weight of no more than one catty. It has only one backbone in its body. It has more meat and less bones, and the meat is delicious. It is very suitable for the elderly and children to eat more. 4. Finally, the oil is poured according to personal preference, but the fish is not dry or dry after being poured, and it tastes better than without oil.