Spicy perch
By VicentaLakin
The meat of the perch is white, tender, fragrant, and has no fishy smell. The meat is in the shape of garlic cloves, so it is best to steam, braise or stew. Especially in late autumn and early winter, mature bass are particularly fat, and the nutrients accumulated in the fish are also the most abundant. It is the best time to eat bass.
Recipe Recommendations
- salty and fresh
- steamed
- ten minutes
- ordinary
Steps for Spicy perch
1
One fresh perch.
2
Wash the bass and make a knife on your body. Use appropriate amount of salt to wipe the fish inside and outside. (Salt must be moderate, and black bean sauce is also salty)
3
Spread the ginger slices on the plate, put some green onions and shredded ginger on the fish maw and body, and leave for about 10 minutes.
4
After the water boils in the steamer, add the bass and steam for 6-8 minutes over high heat, and steam for 3-5 minutes without removing the cover. (The fish has a one-word knife on its back and is very familiar)
5
Steam it out, decant the water from steaming the fish, pick out the green onions, and pour a little soy sauce on the fish.
6
Stir fry ginger with a little oil until fragrant, add 2 teaspoons spicy sauce, and boil with a little water.
7
Pour the spicy sauce on the fish and sprinkle with chopped green onion.Spicy perch Make Tips
When steaming fish, put ginger under it to raise the body of the fish so that the steaming can be more thorough. Turn off the heat and steam for a few minutes. Be sure to decant the water used to steam the fish because it is very fishy. The salt used to pickle fish must be moderate, and the tempeh sauce is also salty.