Steamed Kaiping Fish

Name: Steamed Kaiping Fish
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 3 catties carp; Some shallot; Some ginger; Some parsley; 2 Red chili; Some Cooking Wine; Some Steamed Fish Soy Sauce; Some White pepper

by nieyin6788

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Steamed fish can best maintain the umami taste of the fish. It is delicious and has less condiments. It is especially suitable for children. It is simple and easy to use. "

Ingredients

3 catties Carp
Some Shallot

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Some Ginger

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Some Parsley
2 Red Chili
Some Cooking Wine

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Some Steamed Fish Soy Sauce
Some White Pepper

Steamed Kaiping Fish

1. One carp, tidy up, as are the other fish.

2. Cut a knife at the head and tail of the carp.

3. Gently tap the body of the fish to remove the fishy line.

4. Cut off the head, tail and fin.

5. Cut the fish into 5 mm thick slices, without cutting off the belly.

6. Sprinkle appropriate amount of salt, white pepper, and cooking wine on the fish. Place ginger and green onion between the fish fillets. Place them on a plate and marinate for 20 minutes.

7. Put the marinated fish in a steamer and steam it on high heat for 15 minutes.

8. Take out the steamed fish, pour out the water inside, evenly pour the steamed fish soy sauce (hoisin soy sauce, light soy sauce is also OK), sprinkle with coriander and chili. Heat the vegetable oil in another pot and pour it on the fish.