Peacock Fish

Name: Peacock Fish
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: A Bream; 2 pcs Little Red Pepper; 2 pieces Chives; 1/2 root carrot; Some oil; Some Cooking Wine; Some salt; Some Soy sauce

by I love baking

4.9 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

The steamed fish for this Chinese food today is done in an oven. It belongs to a steaming and grilling integrated machine, which can be steamed quickly, locks in nutrition, and is delicious and healthy.
I never thought that steaming fish could be so simple, subverting the function of the previous oven,
I would like to thank the Golden Lord Changdi for the trial sent by it, and it is estimated that it will become the next favorite of my love, haha~~~~~~"

Ingredients

A Bream
2 pcs Little Red Pepper
2 pieces Chives
1/2 root Carrot
Some Oil

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Some Cooking Wine

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Some Salt

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Some Soy Sauce

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Peacock Fish

1. Scrape the fish scales, clean them, and then add salt, cooking wine, and oil to marinate for 10 minutes.

2. Wash the garnishes and cut them for later use.

3. Remove the head and tail of the bream, and cut it from the back to the belly. Don't cut it off.

4. The marinated fish is gradually arranged into peacock feathers, and topped with cut diamond-shaped ginger slices, carrot skins and small red peppers. Sprinkle with shallots.

5. Put it in the middle of the steam oven, select the steam function, adjust the temperature to 100 degrees, and time for 10 minutes. (Use Changdi ZTBDF25L steaming oven).