Steamed Sauce, Perilla, Chopped Pepper, Opium Fish

Name: Steamed Sauce, Perilla, Chopped Pepper, Opium Fish
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Take the fish head and fish tail Wild opium fish; 4 tbsp Very Fresh Soy Sauce; 2 tbsp Basil chopped chili; 2 tbsp olive oil; 2～3 Garlic cloves; A teaspoon White sugar; 1 tbsp Northeast Soy Sauce; 2 pcs Beijing Onion Section; A teaspoon Five spice powder; A teaspoon Rice vinegar

by Yipin Liao Ginseng Restaurant

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Wild opium fish are rich in meat. Steamed river fish generally prefer the tenderer the better. Steamed sea fish, especially opium fish, need to be steamed for a longer period of time. The meat is more delicious and the freshness of the sea fish will be more prominent after a long time of steaming. The opium fish is very large, and it is more difficult to eat the whole opium fish at one time, so it is more appropriate to eat it twice.
This time the fish head and tail are cut into cubes and steamed, and the middle section is reserved for later use.
The characteristic of this dish is the fusion of the north and south ways of cooking fish, the taste is unique, and the fragrance is not greasy.
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Steamed Sauce, Perilla, Chopped Pepper, Opium Fish

1. When handling opium fish, first clean the fish and wash off the surface mucous membrane. Carefully scrape the scales on the front and back of the opium fish. The scales of the opium fish living on the seabed will have dirt and mucous membrane remaining, so scrape them well. Clear the internal organs of the fish. A simpler method: when you remove the gills, you can directly pull the fish entrails from the gills.

Steamed Sauce, Perilla, Chopped Pepper, Opium Fish recipe

2. After the opium fish is cleaned and washed, the head and tail are cut off and used, and the middle section of the fish is reserved for other dishes.

3. Make soy-flavored marinated fish sauce, this sauce is very important, it can relieve fishy and tasty. You need Northeast soybean paste, very fresh soy sauce, sugar, a little rice vinegar, Beijing onion, shredded ginger, garlic cloves, and five-spice powder. Put the above seasoning together and stir

4. Stir the marinated fish juice with the cut fish pieces evenly, marinate for 10 minutes, and cut the fish pieces 2 cm thick. Too thin is not easy to hold, and too thick is not easy to taste. Place the marinated fish in a steaming bowl with the fish head on top and the fish cubes on the bottom. Pour in a small amount of marinated fish juice and top with Hunan characteristic basil chopped pepper sauce to remove the fishy smell. Finally, drizzle with olive oil and prepare to steam in a steamer

5. Put the marinated fish in the steamer to boil with a slightly higher water level and bring it to a boil. Steam for 25 minutes and turn off the heat. Sprinkle with chopped chives and fresh mint to decorate with a few leaves to make it more fragrant.

6. The spicy and delicious steamed fish with sauce-flavored basil and chopped pepper is done! There will be a lot of soup during the steaming process, you can cook some noodles, according to the Hunan chopped pepper fish head eating method, the soup noodles, fresh and spicy, the taste is old! Because there is sauce, it has a very fresh soy sauce, so there is no need to add salt and chicken essence~

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Steamed Sauce, Perilla, Chopped Pepper, Opium Fish

Ingredients

Steamed Sauce, Perilla, Chopped Pepper, Opium Fish

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