Savoury and Delicious Super Rice-steamed Catfish in Black Bean Sauce
1.
First arrange the catfish, cut into chunks, and chop the tempeh and ginger into fines.
2.
Pour the seasoning into the catfish. Use about one-third of the tempeh. If the catfish still has water, you can press it dry in the kitchen, which is conducive to the taste.
3.
Mix well and marinate for 30 minutes.
4.
After the catfish is marinated, add water to the pot and turn on the fire. In the process of boiling water, spread ginger slices on the bottom of the container.
5.
Spread the catfish flat, then layer the ginger slices, and spread the catfish flat until the fish is finished.
6.
After the water boils, put it in a pot and steam for 15 minutes on high heat.
7.
While the fish is steaming, prepare the minced garlic.
8.
After 15 minutes, turn off the heat and simmer for another 7 minutes. If you want more freshness, you can add a little more steamed fish soy sauce.
9.
Stir the remaining minced tempeh and minced garlic in a hot oil pan until fragrant, pour it on the steamed fish, and sprinkle with shallots.
Tips:
Ingredients: catfish Ingredients: sliced ginger, shallots, minced garlic, steamed fish, soy sauce Seasoning: oyster sauce light soy sauce, sesame oil, pepper powder, cooking wine, ginger minced tempeh
1. The time for steaming the fish should also be determined according to the amount of fish. My fish shop today has three layers and it feels a bit too much, so it steamed for 15 minutes. If there is less fish, steam for about 10 minutes.
2. Oyster sauce and light soy sauce have a salty taste, and you can add a little steamed fish soy sauce at the end, so there is no need to add salt.
