Steamed Stand Fish and Kale

Name: Steamed Stand Fish and Kale
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 Standing fish; 8s Kale; a little ginger; a little Green onions; a little Red chili; a little Coriander; a little rice flour; 1-2 pieces celery; 1/4 root carrot; a little Chives; 3 slices garlic; 1 piece star anise; 1 Cinnamon sticks; 2.5 tsp Soy sauce; Some Cooking oil; 25ml Huadiao Wine; 2.5 tsp Soy sauce paste; 1.5 tsp Fish sauce; 250-500ml Concentrated Chicken Soup

by bbbpig

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

This dish is very similar to Chinese steamed fish. Originally, this dish used Mandarin Fish (Mandarin Fish), but since I don't have this kind of fish sold here, I used Liyu instead. A lot of ingredients have been added to the sauce. If you have a friend who likes this dish, you can choose to try it. "

Steamed Stand Fish and Kale

1. According to personal preference, you can choose meaty fish species to make this dish. This time I chose Liyu for 2 people. First, remove the scales, head and tail, and then cut out two whole fish fillets. Put it aside.

2. 1. Shred the white part of the green onion. 2. Shred ginger. 3. Shred the red pepper. Put it aside. Tip: The more scallions and ginger, the better, and it will eliminate the fishy taste when eating.

3. Finely chop: carrots, 1-2 scallions tails, a little cilantro, 1-2 celery. Put it aside.

4. Finely chop: chives (can be replaced by ordinary green onions), 3 slices of garlic, and a small corner of ginger. 1 star anise and 1 cinnamon stick. Put it aside.

5. Concentrated chicken soup 250-500ml. Put it aside.

6. 25-50 ml edible oil

7. Soy sauce + soy sauce + soy sauce paste 2.5 teaspoons each. 25ml of Huadiao Liquor + 1.5 teaspoons of fish sauce. Mix everything together and put it aside.

8. Take a saucepan and add oil (step 6). Add carrots and celery and stir-fry half cooked. (The third step)

9. Add coriander and green onions (step 3)

10. Add steps 4, 5, and 7 together, cover and cook for 1 hour. Open the lid after 40 minutes and collect the juice on high heat. Remember to taste the taste.

11. After collecting the juice, turn off the heat and leave the pot, take a strainer to isolate the sauce. Put it aside.

12. Take a boiling pot, add water and oil and other hot water, then add the kale. Before throwing it in, please cut the kale into 2/3. Use it as a base for decoration. After cooking, take it out and put it aside. The rest of the water can be used to cook other things, this time I cooked Vietnamese rice noodles. The taste is not so delicious, it is recommended to use rice noodles. Take it out and put it aside after it's cooked.

13. Take a steamer, wait for the water to boil hot, put the fish fillets in the pot and steam for 7 minutes. If you are afraid it will shrink together, please take a flat plate and press it on top of the fish and steam it together. Take it out and put it aside after it's cooked.

14. Decoration: Kale is placed on the bottom of the 4 bottoms. Then use a fork to roll the noodles (or rice noodles) into a ball and place it next to the kale. Next, the fish is on top of the kale. Put a little shredded ginger, green onion, a little coriander leaves, and red pepper shreds.