Peacock Fish

Name: Peacock Fish
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 treat 500g Large yellow croaker; 2 tbsp Soy sauce; 3 tablespoons Cooking Wine; 1 tbsp Vinegar; 4 tbsp Steamed Fish Soy Sauce; a little shallot; a little ginger; 3 pcs Millet pepper; Some Vegetable oil

by Eyebrow delicacy

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Usually, it seems that most people are used to cooking whole fish, which is simple, convenient and delicious. But if the banquet dishes are different, if you can take a little thought to change the method, you can make the whole dish more festive and amazing.

When you come to your home, serving this plate of Peacock Kaiping fish is really great. You can steam this fish while cooking on the stove, and after serving it, first of all, the shape is absolutely for the guests. Amazing. After being steamed, the Erlai fish meat not only maintains the original flavor, but is also very delicious and tender. "

Ingredients

1 treat 500g Large Yellow Croaker
2 tbsp Soy Sauce
3 tablespoons Cooking Wine
1 tbsp Vinegar
4 tbsp Steamed Fish Soy Sauce
a little Shallot
a little Ginger
3 pcs Millet Pepper
Some Vegetable Oil

Peacock Fish

1. Remove the scales and internal organs of the large yellow croaker. After cleaning, first cut off the head and tail. Then use the knife from the back and cut into slices slightly less than 1 cm thick, without cutting off the abdomen.

2. Put the fish in a basin, add 1 tablespoon of light soy sauce, 3 tablespoons of cooking wine, and a little ginger to marinate for 15-20 minutes.

3. Prepare some shredded green onions, shredded ginger, and millet pepper, cut into small sections.

4. The marinated fish put the head and tail of the fish on the plate, and the body of the fish is scattered around the head of the fish into a fan.

5. Sprinkle some shredded green onion and ginger on the fish.

6. Pour cold water into the pot, boil and steam for 8 minutes, turn off the heat, and steam for 1 minute.

7. Add 1 tablespoon of aged vinegar, 1 tablespoon of light soy sauce, and 4 tablespoons of steamed fish soy sauce in a small bowl, stir well and set aside.

8. There will be a lot of soup in the fish plate that has just been steamed. Pour out the soup and pick out all the green onion and ginger in the plate.

9. In addition, put some green onion and ginger shreds and garnish with millet pepper.

10. Pour the seasoning from the small bowl on the fish.

11. Heat up the wok, add an appropriate amount of vegetable oil and cook until it smokes.

12. Pour it on top while it's hot.

13. Finished picture

Tips:
1. Generally, fish that is suitable for steaming can be used for this dish, but I think Wuchang fish has the best effect.
2. When cutting fish, pay attention to the thickness not to exceed one centimeter, because more than one centimeter, there will be few fish fillets, the effect of opening the screen is very thin, and the final effect will not be good. In addition, do not cut off the belly of the fish when cutting.
3. When marinating, I didn't add salt, only light soy sauce, cooking wine, and ginger, and the following seasoning juice was adjusted more. If you add salt while marinating, you must pay attention to adjusting the following seasoning juice, not too salty.
4. Adjust the steaming time according to the size of the fish you buy, but don't steam it for too long.