Steamed horsehead fish with black bean sauce
By JudeBarrows
Horsehead fish, also known as Japanese Jiagi, square head fish, and red horse head fish. Because the head is square, the fish's sides are flat, the back is slightly convex, the head is large and high, the mouth is small, and the lateral lines are developed, which is somewhat like a horse's head, so we call it a horse's head fish here. Horsehead fish live in the deep sea, so what they buy is basically refrigerated fish. The meat of this fish is tender and delicious, but it has a strong fishy smell. If steamed, it may not be so good. If braised, the meat will easily rot. It is best to barbecue it or steam it in black bean sauce, so that you can taste its delicate texture.
Recipe Recommendations
- tilefish 500 grams
- douchi 30 grams
- soy sauce appropriate amount
- soy sauce appropriate amount
- peanut oil appropriate amount
- salty and fresh
- steamed
- ten minutes
- ordinary
Steps for Steamed horsehead fish with black bean sauce
1
Remove the scales and belly of three horse-head fish and wash them.
2
Chop the fermented beans and ginger, add the soy sauce, and mix the soy sauce into soy sauce, pour on top of the fish, and then top with peanut oil.
3
Add water to the pan and bring to a boil. Put the fish into the pan and steam for 6 minutes.
4
Sprinkle with chopped green onion before taking out the pan and it will be fine.