Steamed Fish Belly

Name: Steamed Fish Belly
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 220g fish; 25g oil; 5g White wine; 3g salt; 7g Shallots; 10g ginger; 1g pepper; 2 pcs Dried chili; 15g Steamed Fish Soy Sauce

by Xianger Kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

White water fish, scientific name Alice-billed red scorpion, is one of the famous three whites in Taihu Lake. After the fish is killed, there are more than 4 catties. The belly of the fish is the essence of the whole fish. After removing the big bones, it is used for steaming and enjoying. The trick for steamed fish to keep the fish white is to use white wine for the marinade, and the yellow wine contains sugar. Servings, easy to change color after cooking, you can try to make if you like, suitable for all kinds of fish

Ingredients

220g Fish
25g Oil
5g White Wine
3g Salt
7g Shallots
10g Ginger
1g Pepper
2 pcs Dried Chili
15g Steamed Fish Soy Sauce

Steamed Fish Belly

1. After the fish bones are removed, wash them, massage them with white wine and then add salt to massage evenly, cover them with plastic wrap, and keep them in the refrigerator overnight.

2. Prepare green onion and ginger

3. Prepare pepper and dried chili

4. Add half of the green onion and ginger to the bottom of the pot

5. Add the marinated fish to the top, cover with green onion and ginger, and steam for 8 minutes

6. Remove the steamed fish, remove the green onion and ginger, pour in the steamed fish soy

7. Add warm oil to the hot pot and saute the pepper, turn off the heat, then add the dried pepper to saute, and finally remove all the peppercorns and dried pepper

8. Pour the hot oil into the fish, then add the shallots and pickled peppers to serve

Tips:
1. The last pickled pepper is used for garnish, or not
2. The tastes of each family are different and adjust by yourself
3. Fish belly with large fish bones removed is easy to cook, and the steaming time depends on the actual size of the fish