Required ingredients:
Fresh bass: 750g vegetable oil: 50ml onion: 50g ginger:100g green pepper: 50g steamed fish and soy sauce: 50ml soy sauce:10ml salt.
Cooking steps:
1. Perch can be bought in any large supermarket or seafood market. When buying, it is safer to ask vendors to clean up and remove internal organs.
2, wash it again before cooking, especially the dirty things in the stomach, leaving no blood stains.
3. Cut along the back of the fish with a knife, which is about half of the fish. The purpose of this knife is to prevent the meat at the back from being too thick to steam.
4. Take a little salt and apply it around the fish's stomach in order to make the fish taste fuller. Some people will put some cooking wine on the fish to get rid of the fishy smell, but I don't recommend it. I never steam fish with cooking wine. As I said before, the correct steamed fish will only have umami flavor, but not fishy smell.
5. Boil the water in the steamer. After the water is completely boiled, put the fish on the plate and put it in the steamer. If the steamer at home is small, you can split the fish in the middle and steam it before putting it back together.
6. The most critical step in this step, which is also one of the tricks of steaming fish mentioned in my topic, is the time for steaming fish-7 minutes. Remember that the cooking time of a fish is 7 minutes, which is almost suitable for steaming any fish under 2.5 kg. I have also seen some methods of steaming fish online, saying that steaming 10 minutes and steaming 15 minutes are all lies. If it takes more than 7 minutes, the fish will get old.
To tell whether the fish is steamed, you can poke it with chopsticks. If chopsticks pass through the fish without difficulty, it proves that the heat is just right.
7. In the process of steaming fish, cut the onion, ginger and green pepper into filaments and soak them in water for a few minutes.
8, 7 minutes later, take the pot, pour out the water that may be extra on the plate, and sprinkle the onion and shredded ginger on the fish.
9. Heat the wok, pour in the vegetable oil, and turn off the heat when it is 80% hot. Prick oil on shredded onion and ginger. This step can be said to be one of the secrets of steaming fish. Your nose must smell fresh and moist at the moment when the oil stings on the shredded onion, ginger and green pepper. This wetness is a kind of visible gentleness.
10. Pour the steamed fish sauce into the wok. At this time, the fire went out. Just heat the soy sauce with the residual temperature of the vegetable oil burned in the wok just now, and then pour the soy sauce along the edge of the steamed fish dish. A delicious steamed bass can be served.
Tips:
In principle, any fresh fish can be steamed in this way. Remember, the seven-minute theory of steaming fish.