Steamed Ga Fish with Black Beans, Pickled Vegetables and Chopped Pepper

Name: Steamed Ga Fish with Black Beans, Pickled Vegetables and Chopped Pepper
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 Treaty 400g Gayu; 50g Pickled vegetables; 2 tbsp Chopped pepper sauce; 8g Tempeh; 1.5 tbsp Steamed Fish Soy Sauce; 8g Chives; 2 teaspoons Soy sauce; 1/4 teaspoon pepper; 3g ginger; 8g garlic; 2 teaspoons Rice wine; 1 teaspoon Cooked Sesame

by Butterfly-sl

5.0 (1)

Favorite

Difficulty

Hard

Time

20m

Serving

2

I went home from get off work and walked through the small vegetable market. I saw Ga fish for sale. The size was not small. I asked for a price of 15 yuan per catty. It was much cheaper than the large vegetable market. So I bought 2 of them and used homemade chopped pepper sauce and The potherb must be marinated and steamed, and the taste is really beautiful. Eating the tender Karma fish in the mouth, with the scent of tempeh, pickled vegetables and chopped pepper, is instantaneously fresh, tender, fragrant and spicy, and paired with a glass of Shaoxing aged Huadiao wine is really a great treat. Through QQ and her husband on a business trip to show off this dish, he greeted his greedy saliva, saying that I would cook it myself while he was not at home, hehe! In fact, this is not entirely the case. When I encounter good ingredients, I will have the desire to buy and cook immediately. I usually don't look at how many people there are in my family. This may be a shortcoming of food lovers like me. "

Steamed Ga Fish with Black Beans, Pickled Vegetables and Chopped Pepper

1. After the garfish is slaughtered, the internal organs and gills of the fish are removed and cleaned.

Steamed Ga Fish with Black Beans, Pickled Vegetables and Chopped Pepper recipe

2. Cut the pickled vegetables into fine slices and soak them in water for 15 minutes and squeeze the water.

3. Dice chives, mince ginger and garlic.

4. Cut the Gayu from the abdomen with a knife and connect the back of the fish. Sprinkle pepper and rice wine on the fish and marinate for 10 minutes.

5. Raise the frying pan, add the tempeh, ginger, 1/3 of the chives and minced garlic when the oil temperature rises to 40% and sauté until fragrant.

6. Add the pickled vegetables, add light soy sauce and 2 tablespoons of water to the pot and stir fry for 2-3 minutes.

7. Spread the fried pickled vegetables evenly on top of the garfish.

8. Spread another layer of chopped pepper sauce.

9. Bring water to a boil in the wok, put the plate with the garfish on the grate, cover and steam for 8 minutes.

10. Take out the steamed Gayu, and sprinkle the remaining minced garlic and chives on the surface. Pour the steamed fish soy sauce.

11. In another pot, add a little vegetable oil and heat until 80% hot. Pour the hot oil on the onion and garlic on the fish body.

12. Finally, sprinkle in cooked sesame seeds.

Tips:
1. There is no need to add salt to this dish. The pickled vegetables have a little umami after soaking, and the tempeh and steamed fish soy sauce are salty and the taste is enough.

2. The key to making this dish is the control of the heat, that is, the time of steaming the fish. The fish will become old as time goes by, and the inside of the fish will be raw if the time is short. The steaming time should be adjusted according to the size of the fish.

3. Pickled vegetables are usually older, so they will taste better if they are fried in advance and then steamed.