[cantonese Cuisine] Steamed Catfish with Black Bean Sauce

[cantonese Cuisine] Steamed Catfish with Black Bean Sauce

by The heart of the piano and the courage of the sword

5.0 (1)
Favorite

Difficulty

Normal

Time

10m

Serving

2

In Cantonese cuisine, seafood is the protagonist, but because the river runs through and the ponds are abundant, the fresh water is also very plump. River fresh also accounts for a large proportion of Cantonese cuisine, such as river prawns, river crabs, river fish, river mussels and so on. A kind of catfish in Xijiang, our name is Xijiang tong fish. It is gray and black and not very good. However, it tastes sweet, plump and delicious, and it is also a valuable dish. I bought a piece of Xijiang catfish, steamed it with tempeh, and added some delicious soy sauce. The taste is first-rate and very delicious. For steamed fish, I like my own soy sauce or first soy sauce, which tastes fresher and sweeter, hehe. "

Ingredients

[cantonese Cuisine] Steamed Catfish with Black Bean Sauce

1. Wash the belly of the fish

[cantonese Cuisine] Steamed Catfish with Black Bean Sauce recipe

2. Cut the fish into 1 cm thick slices and serve on a plate.

[cantonese Cuisine] Steamed Catfish with Black Bean Sauce recipe

3. Sprinkle with shredded ginger, chopped green onion, tempeh, and add first soy sauce.

[cantonese Cuisine] Steamed Catfish with Black Bean Sauce recipe

4. Put water in the pot and bring to a boil. Put the fish in the pot and steam it for 8 minutes.

[cantonese Cuisine] Steamed Catfish with Black Bean Sauce recipe

5. The steamed fish tastes quite good.

[cantonese Cuisine] Steamed Catfish with Black Bean Sauce recipe

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