Steamed Salted Spanish Mackerel

Name: Steamed Salted Spanish Mackerel
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Salted Spanish Mackerel; Some shallot; Some Peanut oil; Some Cooking Wine; Some Very Fresh Soy Sauce

by Ginger meal in a bowl

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

Every year in autumn and winter, people in coastal areas begin to pickle salted fish. The types of pickled salted fish include Spanish mackerel, fillet fish, small yellow croaker, boss fish, sea catfish, hairtail and so on. Because the meat of Spanish mackerel has fewer thorns and is the one that is pickled the most by every household, the salted mackerel that I pickled myself this year is also dried. "

Ingredients

Some Salted Spanish Mackerel
Some Shallot

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Some Peanut Oil
Some Cooking Wine

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Some Very Fresh Soy Sauce

Steamed Salted Spanish Mackerel

1. A dried salted mackerel is about 500 grams, rinse with warm water and set aside. I don’t need to soak the dried Spanish mackerel because it doesn’t contain too much salt

2. Rinse the dried Spanish mackerel, remove the head and tail and cut into finger-wide sections

3. Put it in a sand bowl for steaming fish

4. Half a green onion, peel off the skin, clean and cut into green onions

5. The chopped green onions are evenly spread on top of the fish

6. Add the right amount of cooking wine to the sand bowl

7. Very Fresh Soy Sauce

8. Peanut oil

9. After all the ingredients are put in, seal them with plastic wrap, and use toothpicks to evenly pierce small holes in the plastic wrap. The purpose of sealing the plastic wrap is to prevent steam from dripping into the bowl and lead to too much soup.