Peacock Fish

Peacock Fish

1. One bass, remove the scales and belly and wash it.

2. The fish is chopped off the head and tail, fins, and the fish body is sliced about one centimeter apart, the fish bones are cut off, and the fish belly is connected.

3. The fish body and head are lightly marinated with a pinch of salt and pepper.

4. Take a large plate and spread the green onion and ginger on the bottom.

5. Place the marinated fish in the shape of a peacock tail with the head in the middle.

6. Put another layer of green onion and ginger on the fish.

7. Boil water in a pot.

8. After the water is boiled, put the fish into the pot and steam.

9. Steam on high heat for five minutes, turn off the heat and steam for three minutes before taking out.

10. Remove the green onion and ginger from the fish.

11. Mix steamed fish drum oil with a little fish sauce.

12. Drizzle with the adjusted drum oil juice.

13. Garnish the fish with chives and chopped pepper near the side of the plate.

14. Heat the oil in the wok.

15. Just drizzle hot oil on the fish.

Tips:

1. The spine of the fish must be cut off in order to fan the body of the fish. When cutting, keep the belly of the fish connected and not cut off.

2. Steamed fish soy sauce has a strong flavor and a lighter color. It is mostly used for steaming seafood or fish. Soy sauce or soy sauce is not suitable for steaming fish.

3. The fish used should be small and round, and weigh no more than one catty. It has only one spine all over its body. It has more meat than bones and is delicious. It is very suitable for the elderly and children to eat more.

4. The last oiling is according to personal preference, but after the oiling, the fish will not dry and burn, and it is better than no oiling.