Peacock Fish

Name: Peacock Fish
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Fresh sea bass; Some Lee Kum Kee Steamed Fish Drum Oil; Some Green onion ginger; Some Chives; Some Green Red Pepper; Some Cucumber; Some carrot; Some salt; Some Chicken Bouillon Powder; Some Sugar; Some Cooking Wine

by Cooking for baby

4.7 (1)

Favorite

7

Difficulty

Normal

Time

1h

Serving

2

When my daughter celebrated her birthday, she made a steamed fish. In order to give a sense of peace and celebration, she made a peacock display. The key to making steamed fish is to use better quality steamed fish soy sauce. I usually use Lee Kum Kee. "

Peacock Fish

1. A fresh sea bass, cut the head and tail.

2. Use a knife to cut off the back of the spine and connect the belly, as shown in the picture.

3. Put the sea bass with the modified knife into the basin, add the green onion, ginger, cooking wine, salt, sugar, and chicken essence to spread the flavor for about 10 minutes.

4. Change carrots, green and red peppers, and cucumbers to knives

5. The marinated fish is arranged in a flower shape, the head of the fish is placed in the middle, and the tail is cut into two pieces and placed on both sides of the fish head. Carrots and cucumbers surround the fish. as the picture shows.

6. Put the fish in the steamer and steam for 6 minutes after the water is boiled.

7. Decant the steamed fish to remove the soup, sprinkle with green onion, ginger, and chives, and put green and red chili rings on the fish. I put a quail egg in my mouth.