Chefs never add salt when cooking perch, because it will make the perch smell fishy, and the meat is firewood. A professional chef with 20 years' experience told us that there is a better way to steam bass. Today, I'd like to share with you the professional method of steaming bass.
Gourmet: Steamed bass.
Ingredients: perch, onion, ginger, red pepper, cooking oil, steamed fish and soy sauce, soy sauce.
Methods and steps
First, clean up the bass
We must wash the bought bass carefully first. I told you last time that four parts of fish are poisonous, so it is not recommended to eat them. Please follow the steps I taught you to clean the perch. After cleaning, we open the fish belly and rinse it with tap water, so that there is no odor.
Many restaurants choose perch as the main ingredient of steamed fish because perch is delicious and its bones are much less than carp. After cleaning up the perch, we put the perch aside for later use.
Second, cut the bass with a knife.
Perch has thick fish on its back. If you steam directly in the pot, the fish on its back will not be easily steamed. So we had to cut the meat on the back of the bass with a knife, and cut a knife on the left and right sides of the bass back, so that it would be heated evenly when steaming.
In order to make the bass lie on the plate better, we use a knife to make a big mouth at the tail of the fish, so that the bass can be placed on the plate smoothly, and the fish can be heated evenly besides being beautiful.
Third, pickled bass.
Prepare a small bowl, then slice the ginger and put it in the bowl, and add a proper amount of onion knots to the bowl. After that, we pour in half a bowl of water and rub the onion and ginger in the bowl with our hands, so that the onion and ginger can eat more water. Pour the prepared onion and ginger juice on the perch, rub it evenly by hand and marinate for 10 minute.
Fourth, prepare ingredients.
We are going to cut a section of onion from the middle and shred the white part. Then prepare some onions, cut them in half, then cut a piece of red pepper and ginger, and put them in a bowl. Pour a proper amount of water into the bowl and soak it for a while. When the silk absorbs water, it will roll up, which will make the dish look more beautiful.
5. The pot is steaming.
Coating a layer of cooking oil on the surface of perch can lock the water in the fish itself. We put the bass on a plate, let the fish lie down, and put ginger slices and onions on both sides of the fish. Putting a red date in the mouth of perch is both beautiful and auspicious.
Steam the steamer with cold water. After boiling, steam, and the perch will be cooked in about 8 minutes. Boil some hot oil on it to stimulate the fragrance, then put the freshly soaked ingredients on the perch, add two spoonfuls of steamed fish soy sauce and one spoonful of soy sauce, and serve.
Tips:
1. Perch has thick meat on its back. If you don't cut it with a knife, it won't be cooked easily when steaming. Steaming bass for too long will turn the meat into firewood. It is recommended to keep it for about 8 minutes.
2. Clean perch should be marinated with onion Jiang Shui for a period of time, which can not only improve the taste but also remove the fishy smell.