Chefs never add edible salt when cooking perch, because it will make the perch have a fishy smell and the meat is firewood. Professional chefs with 20 years' experience tell us that there is a better way to steam bass. Today, I will share with you the professional practice 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 have to clean the bought bass carefully first. Last time, I told you that four parts of the fish are toxic and it is not recommended to eat them. Please follow the steps I taught you to clean the bass. After cleaning, we open the fish belly and rinse it with tap water, so that there is no smell.
The reason why many restaurants choose to use perch as the main ingredient of steamed fish is 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 it is steamed directly in the pot, the fish on its back is not easy to be steamed. So we have to cut the meat on the back of the perch with a knife, and cut a knife on the left and right sides of the back of the perch, so that it will 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 in addition to being beautiful.
Third, pickled bass
Prepare a small bowl, then cut the ginger into pieces 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 as to make the onion and ginger eat more water. Pour the prepared onion and ginger juice on the perch, and spread it evenly by hand for pickling 10 minute.
Fourth, prepare ingredients
We are going to cut a section of scallion from the middle and cut the white part into silk. Then prepare some green onion, fold it in half and shred it, then cut a piece of red pepper and shred ginger, and put these in a bowl. Pour a proper amount of water into the bowl, soak for a while, and the silk will roll when it absorbs water, which will make the dish look more beautiful.
5. Steaming in the pot.
Spread a layer of cooking oil on the surface of perch, which can lock the water of the fish itself. We put the perch on a plate and let the fish lie down, and put sliced ginger and onion on both sides of the fish. Put a red date in the mouth of perch, which is both beautiful and good omen.
Steam the steamer in cold water. When the water is boiled, steam it, and the bass will be cooked in about 8 minutes. Boil some hot oil on it to stimulate the fragrance, then put the ingredients just soaked on the perch, add two spoonfuls of steamed fish soy sauce and one spoonful of soy sauce, and serve.
Tips:
1 The back of perch has thick meat. If you don't cut it with a knife, it won't be cooked easily when steaming. If the bass is steamed for too long, the meat will become firewood. It is recommended to keep it for about 8 minutes.
2. The cleaned bass should be marinated in onion and ginger water for a while, which can not only improve the taste but also remove the smell.