Open Screen Wuchang Fish

Name: Open Screen Wuchang Fish
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 piece Wuchang fish; 5 Millet spicy; 1 tablespoon Tempeh; Some shallot; Some garlic; Some ginger

by Corduroy

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

New Year's Day is over, and the Spring Festival is not far away.

Here are some easy-to-use banquet dishes for everyone.

Steaming fish is actually very simple. As long as the fish is fresh enough and the steaming temperature is well controlled, the success rate is almost 100%.

If you want a rustic and original flavor, just use some fresh soy sauce or steamed fish soy sauce to drizzle; if you want a strong flavor, you can drizzle with freshly fried chili oil or Chinese pepper oil.

I like the compound aroma of the tempeh and minced garlic, which I have fried in hot oil, and I also add my favorite spicy millet.

Spicy and savory, fresh, white, tender and smooth, haha, don't be too moisturizing!

In fact, steaming fish whole is very simple, but if you have guests, festivals or special anniversaries, we might as well change the format.

In fact, I cut a few more knives, and then spent a few more minutes to make a pattern, and finally I added some tones.

Regardless of these small changes in a few minutes, it is still the fish, the dish, and the taste, but the meaning seems to be quite different. The change in form has brought a qualitative leap.

Compared with form and substance, substance is more important; if there is substance, it is more perfect to pay attention to form.

Ingredients

1 piece Wuchang Fish
5 Millet Spicy
1 tablespoon Tempeh
Some Shallot
Some Garlic
Some Ginger

Open Screen Wuchang Fish

1. Remove the scales, gills and internal organs of Wuchang fish, clean them, drain the water, chop off the head and tail of the fish with a sharp knife, and then cut the fish body into one-centimeter-wide fillets longitudinally with the abdomen connected;
After the fish is cut into slices, it is easier to steam and taste thoroughly; the thinner the slices are, the better the plate is, and the steaming time will be relatively shorter.

2. Marinate with salt, cooking wine, white pepper and scallion ginger for 10 minutes;
The fish is marinated in advance to remove the fishy taste, but the marinating time should not be too long to prevent the taste from becoming hard.

3. Mince ginger and garlic, mince tempeh, and mince spicy millet for later use;
The seasoning is finely chopped, which is more conducive to the full release of its flavor.

4. Place the marinated fish on a plate into a peacock open screen shape, and put the fish head and tail in the middle;

5. In a frying pan, fry fragrant minced ginger garlic and minced tempeh;
Stir-fried ginger and garlic and minced tempeh with hot oil will have a richer flavor; be careful to stir-fry over a low fire, do not fry, and smell the aroma, and the minced ginger and garlic will turn slightly yellow before serving. .

6. Sprinkle the fried ginger garlic and tempeh on the fish;

7. Boil water in a pot. After the water is boiled, put it in the fish dish, steam for 5 minutes and turn off the heat, then take it out of steaming for 2 minutes
Do not open the pan immediately after turning off the heat. At this time, the fish is not fully cooked. During the process of empty steaming, the fish will continue to heat up. After two minutes, the pan will be heated until the heat is just right.

8. Pour a tablespoon of steamed fish soy sauce, top with millet pepper and green onion ginger;
The steamed fish soy sauce can be poured directly on the fish, or it can be steamed in a small bowl with the fish at the same time, or it can be heated in a pan and poured on the fish. The umami taste will be more delicious than direct pouring.

9. Heat a spoonful of oil and pour it on the green onion and ginger while it is hot.
Hot oil can fully stimulate the fragrance of green onion and ginger and improve the quality of dishes.