Steamed grouper-a delicious and non-fishy trick

Published Jan 9, 2021 at 09:35am ET

As a Cantonese, but also the Shunde people in the land of fish and rice, fish is one of the most favorite ingredients, almost every meal has fish. Fortunately, there are many kinds of fish. Only one fish can eat fish head today. Tomorrow, fish tail will make soup, steamed fish brisket the day after tomorrow. Whats more, there are sea fish and pond fish. Wait a minute. Sea fish also have multitreasure fish, grouper, grouper, grouper... Fish can be presented on the table in different kinds and shapes, not monotonous. From the point of view of nutrition and health, my favorite way to cook fresh fish is steamed fish, steamed fish is to let the fish play its true colors, the best way to taste the original taste of fish, enjoy the delicacy of fish, the best way to preserve all the nutrients of fish. Share my own tips on steaming fish. For those who dont like the smell of fish, my family is not sensitive to the smell of fish. Especially for children who love steamed fish, they can enjoy steaming fish without putting anything in it. [1] Put some ginger slices under the steamed fish dish. The first advantage is to remove the fishy smell. The second advantage is to let the steam get between the dish and the fish, so that the fish can be heated evenly and the meat is fresh and tender. [2] Steamed fish must be boiled before they are put into the water and steamed over high heat. Steaming fish with big fire lasts 6-8 minutes for about 1 jin of fish, 10-12 minutes for 1 Jin and half 2 jin of fish, and 15-20 minutes for the bigger fish. A family of three like me is usually 1 jin or 1 Jin and a half. [3] After steaming the fish, the water in the dish should be poured out quickly, which is also the key to deodorization. [4] Stir-fry ginger, scallion, red pepper and other spices in hot oil, pour them on the fish, sprinkle with steamed fish sauce, and have all the color, fragrance and taste.

Food Material List

1 Spotfish 750g
2 Steamed fish sauce 2 scoops
3 salt 2G
4 Cooking wine 1 scoops

Operational steps

1 Fresh mackerel is cleaned, mackerel scales are removed, gills are cleaned, dirty blood is removed, ginger slices are shredded, scallions are sliced, red pepper is cut into circles.
2 Put ginger slices in the steamer.
3 The surface of the fish is coated with salt and cooking wine.
4 Sprinkle shredded onions on the surface of the fish.
5 Boil water in a steamer.
6 After boiling water in the steaming pot, put the fish in it, cover it and steam over high heat for 10 minutes.
7 Steam the fish and pour out the water in the steaming dish.
8 Stir-fry ginger shreds, scallions and red pepper rings in hot oil and pour them on fish.
9 Sprinkle with steamed fish sauce and sprinkle with coriander.
10 Finished products.

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