Marinated white fish, grated ginger, minced garlic, chopped green onion.

Steamed White Fish - Directions

1, soak the marinated white fish in water for two hours to soften and desalt.

2. After soaking and softening, cut into pieces, if still salty, soak the fish pieces in water with three spoons of white vinegar for another hour. Wash it afterward.

3. Boil water in a steamer and steam the fish pieces over water.

4: Heat oil in a hot pan, sauté ginger and garlic, then add the fish to the pan and fry on both sides.

5: Add a tablespoon of garlic sauce and a little of the juice from the steamed fish, and toss to coat.

6: Sprinkle with chopped green onion. [1]

Steamed Whitefish - Introduction to Whitefish

Steamed Whitefish Whitefish is known as Bleak, which is known as the "Famous Fish of the Yangtze River" because of its tender flesh, delicious flavor and high economic value. [2]

White fish, slightly lower body, short and broad head, lower mouth, transverse cleft, lower jaw with horny edges. Whiskers 2 pairs. Dorsal fin spines with serrated posterior margins. Even fin and lower lobe of caudal fin bright red.

Often inhabits bottom gravelly, clear running water, overwintering in deep, rocky water. Scrape food algae and sedimentary humus and so on. In spring, the parent fish swim backward in groups to the beach rapids to spawn. Eggs are sedentary and hatch by attaching to gravel underwater. Small and medium-sized food fish.

White fish fine scales and fine bones, white meat, tender, fat under the scales, and perch is very similar to the taste can be comparable to the Jiangnan four-gill perch. Whitefish is a valuable fish, from the Sui Dynasty has become a tribute to the royal family.

Steamed Whitefish - Characteristics

Whitefish is rich in nutrients and can be braised or steamed. Steaming is especially delicious. The meat of the white fish can be used to make fish ball soup, which is unusually tender and wonderful. Some chefs to whitefish tender meat, after picking the bones as crab meat, to pickled duck eggs red yolk as crab yolk, made of crab meals, a few can be faked. Dongshan fishermen like to pickle the white fish after the sun dried steamed, fish aroma pungent, open people's appetites.

Pan-fried White Fish - Note

Soaking in water and vinegar is a good way to get rid of the salty taste of salted fish.

Steam the fish first, it will be fluffy and delicious.

Add a little juice at the end, the fish is not too dry.