Steamed Horse Head Fish with Golden and Silver Garlic 🐠
1.
First tidy up the horsehead fish, wash and drain, sprinkle with salt, carefully spread each fish evenly with your hands, and marinate for 30-45 minutes for later use; chop the garlic for later use.
2.
Boil the water and spread the fish on a flat plate; after the water is boiled, sprinkle half of the garlic on top of the fish and put it in a steamer and steam for eight minutes. When the time is up, immediately open the lid, pour out the water in the plate, and leave a little bit (or just leave it alone). In addition, heat the oil in a small pot, pour the remaining half of the garlic into the saute, and pour it directly on the steamed fish.
3.
Sprinkle the oil and pour a little soy sauce on top of the fish, and you can eat it while it is hot.
4.
This is the fish I picked for my baby. Looking at the translucent energy, does it feel delicious and firm?
Tips:
☞Choose fresh fish on ice. There are also fresh and stale. The eyes of the fish should be clear and shiny. If they are cloudy, they will not be fresh.
☞When the fish is marinated, water will come out. It must be filled with a leaky mesh, and a plate must be used to connect it, or put it in a place where it can be cleaned. This is very fishy.
☞The salt for pickling can be a little more, because it will be taken away when the water is discharged, so don't be afraid of being too salty, let alone washing it off.
☞Steamed fish soy sauce has a sweet taste. If you don't use it for your own use, you can sprinkle a small amount of sugar after it is out of the pot and before pouring the oil, and melt the sugar with hot oil.
☞Because it is marinated with salt, the fish already has a salty and fresh taste. Soy sauce just adds flavor and color, not too much.
