The correct method of steaming fish is actually very simple, that is, under the premise that the fish is fresh, Jiang Shui with onion is used to remove the fishy smell, instead of pickling, it is steamed directly in the pan, seasoned with soy sauce after steaming, and finally drizzled with onion oil. These four steps seem simple, and you need to master the skills to make them delicious.
Prepare ingredients: white fish, onion, ginger, carrot, steamed fish soy sauce and oil.
Step 1: Buy a fresh white-flowered fish, let the stall owner handle it, scrape the fish's internal organs and scales clean, and wash the blood and fascia inside the fish's stomach after coming back, which is the key to removing fishy smell from the fish. Then, from the back of the fish along the fish bones, the upper and lower pieces of fish are cut along the back of the fish, so as to be heated evenly. Shorten the steaming time and make the steamed fish more tasty.
Step 2: Cut onion, ginger and carrot into filaments respectively. If there is red pepper, it is more perfect to replace carrot.
Step 3: Put shredded onion and ginger into a pot, add hot water to soak the onion and ginger flavor, then soak the fish in onion and ginger water, and fully massage with your hands to let the fish absorb the flavor of onion and Jiang Shui. This step can remove the fishy smell from the fish. Note: When marinating fish, just use onion and Jiang Shui to remove the fishy smell. Don't put cooking wine and salt. Cooking wine will cover up the delicate flavor of the fish itself, and salt will make the fish old.
Step 4: Put two chopsticks on the plate, and put the fish on the chopsticks. You can put a layer of oil on the fish to lock up the moisture, so that the fish tastes more tender. Then put some shredded onion and ginger of pickled fish, and then cover the pot. After the water is boiled, steam for about 10 minute. The fish turns white, and there is no bloodshot from the scratches on the back, and the fish is basically cooked.
Step 5: Take two chopsticks, transfer the fish to the plate and throw away the shredded onion and ginger.
Step 6: Put shredded carrots and shredded onion ginger on the fish, and pour some hot oil on it. Pay attention to the higher oil temperature to fry the onion flavor. Finally, pour in steamed fish soy sauce, and steamed fish is ready.
Tips 1, steamed fish should choose fish with tender meat and less thorns, preferably marine fish such as perch, yellow croaker or white croaker.
2. Marinate fish with onion and Jiang Shui, and don't put salt and cooking wine, otherwise the steamed fish will be old but not fresh.
3. Don't steam the fish for too long, just 10 15 minutes after the water boils, and the taste will get old after steaming for a long time.
4, the oil temperature of the onion oil should be high, so that the onion flavor can be fried, and the onion flavor can increase the umami taste of the fish.