Name: Steamed Fish
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Grass carp cubes; 80g Glutinous rice; Some star anise; Some Cinnamon; Some pepper; Some Bay leaf; Some Fermented bean curd juice; Some Cooking Wine; Some Oil salt; Some ginger

Steamed Fish

by Scarlett WH

4.6 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

Hubei is known as the "Hometown of Steamed Vegetables". "Steaming" is a traditional folk cooking technique in Hubei. Steamed vegetables are often served as the main dish in the banquet, so Jianghan Plain has the custom of "not on the grid (referring to the steamer grid) and not entertaining guests". The famous "Mianyang Three Steamed" is a traditional dish in Hubei. This dish is mostly served in small steamers, the most primitive varieties are three types, steamed meat, steamed fish, and steamed vegetables. Generally, traditional small bamboo steamers are used, and one variety is placed in each steamer, and most of the three are served together. The most commonly used is steamed with southern milk and red rice noodles. This steaming is the most delicious, powerful, and fragrant. Of course, with the diversification and individualization of foods and tastes, there are also refreshing tastes of steamed white powder, steamed beef, steamed chicken, etc. Many varieties have joined the steamed team. Also, modern people have advocated a healthy diet. Of course, this is the healthiest way of cooking.

In this steamed dish, the figure of steamed fish with flour is indispensable. Hubei is the hometown of fish and rice. There are many ways to eat fish. The delicious fish is wrapped in rice noodles and mixed with southern milk to steam together. Not only is the steamed meat tender and complete, but also Its color is bright red, soft and glutinous and palatable.

Of course, this steamed dish is easy to make, but if you want to make it delicious, you have to do it yourself. In fact, the process is not complicated. Just fry the rice and aniseed together to fragrant, and then use the cooking machine you have at home to break the rice noodles (not too broken, you must be able to see the fine particles), so that you can taste it; Add the prepared rice noodles to the fish cubes, add seasonings and fermented bean curd juice to marinate for 30 minutes (the time for marinating the steamed fish does not need to be too long), then put it in a steamer and steam it on the pot.

How about it? It's not difficult to make such a banquet dish in Hubei. "

Steamed Fish

1. Put glutinous rice, star anise, cinnamon, bay leaf and pepper in the pot and fry;

2. Continue to fry the rice until it turns yellow and the aniseed is fragrant;

3. Pour the fried rice into the grinder;

4. Crush them together into fine particles;

5. Put it in a bowl, add fish cubes, then add salt, cooking wine, pepper, minced ginger, oil and fermented bean curd juice;

6. Pick it up and marinate together for half an hour;

7. Wash the corn leaves and put them under the steamer;

8. The marinated fish pieces coded on top;

9. After the water is boiled, steam it on high heat for 15 minutes, then sprinkle some water and some oil on it, and steam it on high heat for 15 minutes;

10. Sprinkle with chopped green onions after serving.

Tips:
1. Add the glutinous rice to the aniseed and stir fry together, then use a cooking machine to break it, but don't break it too much. The degree of breakage should be so small that you can see the fine particles, so that it will not only taste better, but also make it easier to cook;

2. Other rice is fine, but glutinous rice is more viscous and can be customized according to your own taste; if you want to save trouble, just buy the steamed meat seasoning package and use it, but the taste of homemade glutinous rice is more fragrant;

3. The fish is marinated before steaming, mainly by adding seasonings such as cooking wine, ginger, salt and pepper; add a little oil in an appropriate amount, so that the finished fish is more tender and has a good taste;

4. The bottom corn leaves can bring a freshness to the steamed vegetables. If there are lotus leaves, the taste will be a little different; it's not bad to just steam a corn together;

5. When steaming the vegetables, sprinkle some water and oil on the surface, so that the surface of the vegetables will not dry out and the fish will be more tender and smooth.