Yellowbones are fish from rivers, lakes, reservoirs, or their tributaries that are tender and flavorful. But the beauty of this fish is that it has a muddy flavor, so when you steam it, you have to add some other ingredients to cover the muddy flavor. The method is actually very simple, the secret lies in popping the edamame and garlic granules, then drizzling them on the fish to marinate for ten minutes before putting it into the pot for steaming.
Steaming the fish in this way not only masks the flavor of the mud, but also enhances the freshness of the fish. Two six-two-day-old fish (for one person) with two bowls of rice, even the juice is eaten up, it is really delicious.
Steaming fish time
1, 1 catty or less of fish, steam pot under the water boiling, into the seasoned fish steamed 5-6 minutes, false steam 3-5 minutes.
2, more than 1 catty of fish, steam pot under the water boiling, put the seasoned fish steamed 6-8 minutes, false steaming 5-8 minutes.
3, if you use the fire insufficient heating tools, time can be extended, but it is best not to exceed 10 minutes.
Materials
Main ingredient: 400g of yellow bone fish, 15g of tempeh;
Accessories: garlic moderate, ginger moderate, green onion moderate, salt moderate, chicken essence moderate, moderate amount of soybean oil for steaming fish, peanut oil moderate
Steamed yellow bone fish in black bean sauce
1
Yellow bone fish, tempeh, garlic, ginger, green onion ready.
2
Tempeh is cleaned and chopped, ginger is peeled and cut into 6 slices, then 2 of the slices are shredded into ginger, garlic is peeled and chopped into 2 cloves, the other 2 cloves of garlic are patted with a knife and flattened, green onion is cleaned and the head is cut into segments, and the rest of the green onion leaves are chopped into pieces and set aside.
3
Heat the oil in a wok, sauté the garlic and edamame, and set aside to cool.
4
Place the sliced ginger and sliced scallions on a plate, then place the fish on top of the sliced ginger and sliced scallions.
5
Incorporate shredded ginger and garlic in the belly of the fish, and evenly touch the fish with salt and chicken essence.
6
Then drizzle the popped edamame and garlic over the fish and marinate for 10 minutes.
7
Bring the water under the steamer to a boil, put the fish in and steam for 5 minutes over high heat.
8
After turning off the heat, drizzle the steamed yellow-bone fish with soy sauce, sprinkle with diced scallions, and steam for 3 minutes.
9
Burn bright oil in another pot.
10
Pick up the fish from the wok and transfer it to another plate (this step can be ignored, the plate I photographed was too big to fit in the wok), pour the hot oil over the fish and serve.
Tips
1, the fish body under the pad green onion and ginger, a fresh fishy, two can make the fish body away from the chassis overhead, the fish body full of heat quickly cooked.
2, fish belly into the shredded ginger and garlic, deodorization and freshness.