Hello everyone, welcome to Tian Tian Meet Kitchen. I am A Peng. I believe everyone likes to eat steamed fish. But why is the steamed fish made by Cantonese people so delicious? Cantonese Chef Today, I will share the experience of more than 10 years in the kitchen.
The steamed fish is fresh and juicy, and the taste is not fishy or woody. I bought a fresh sea bass from the supermarket. It is very important for us to choose the ingredients for this dish. We must choose fresh live fish.
After steaming, the meat is very delicious. I chose a sea bass today. The nutritional value of the sea bass is very high. High It contains the highest DHA among all freshwater fish. This bass has been pre-treated by the supermarket, but after we buy it back, we need to check it again and remove all remaining scales from the fish, especially the bass.
The position of the gill cover and the underside of the fins need to be checked every time it gets spicy. We clean the perch inside and out and put it on the chopping board. Next, we take out a pair of scissors and cut the perch fish.
Cut off the fins, it will be more beautiful after the fins are cut off, and if there are elderly people and children at home, it will be safer and more secure to eat. In addition, there is a layer of mucus on the fins, which is also the main source of fishy smell, so we must It has to be removed cleanly.
After removing the fins, we will simply change the knife to the fish. Because the back of the fish is relatively thick, it is difficult to mature. Cut the back of the fish, but don't cut it through. After the fish is cut, we use a pair of scissors to cut off the middle spine. This can prevent the fish 's spine from being heated and bent during the heating process, which will affect the shape of the fish.
After the treatment, the perch can lie on its stomach. After the perch is processed, put it in a large pot for later use, then prepare a small piece of ginger, pat it lightly, and then give it a little more. Knife After cutting the ginger, put it in a bowl, then prepare a little green onion , clean it, cut it with the knife and cut it into sections, put it in a bowl after cutting it , and then add two spoons of it.
For the cooking wine, lets grab it hard with our hands to get the flavor of the ginger and shallots out. It takes about a minute to grab it. This is the ginger and shallot cooking wine we need. Then pour our ginger and shallot cooking wine into a large pot, and then add the cooking wine.
Use our hard-working left hand to give the fish a full body massage, scrub every part of the fish, and use ginger, onion and cooking wine to scrub it continuously for about 2 minutes. After this treatment, the sea bass can be washed the fishy smell and mucus on the body are scrubbed off.
In addition, we need to pay special attention to the fact that we must not add salt when making steamed fish, because salt can quickly dehydrate the fish and make it firm. After steaming, the meat will not be fresh and tender.
we will fish After massaging with ginger and onion cooking wine for 2 minutes, let it go and marinate for a while. Well, it has been marinated for 10 minutes. We take out the fish, remove the ginger and onion from the fish by hand, and then use kitchen paper Drain the water on the surface of the fish, put the fish on a plate for later use, then prepare two shallots , clean it and cut it into long sections, then prepare a small piece of ginger , clean it and cut it with a knife Cut the ginger and green onions into thick slices and put them in a bowl for later use.
Next, we use a spoon to put a spoon under the fish to raise the fish so that the top and bottom of the fish can be evenly contacted during the steaming process. To the steam to make it evenly heated and mature, and then add a layer of oil to the fish to prevent the loss of water from the fish during the steaming process and make the fish taste more tender. Finally, I almost forgot about this. Does anyone know what this is? What part of the fish is this? this is something really good.
If you know it, you can type it in the comment area. Next, put the freshly cut ginger slices and shallots on the fish. Steaming the ginger and shallots together with the fish can remove the fishy smell. We start the pot and boil the water, wait until the water boils, put the fish in the pot, then close the lid, and steam it for about 8 minutes with high heat. The specific time needs to be adjusted according to the size and heat of the fish.
Let's cut some shredded onion because the amount used at home is very small. Today, I will share with you a very practical tip for shredding shredded onion. First, we will cut the green onion leaves from the middle.
After cutting it, we will use two or three green onion leaves to stack it. Put it together and then roll it up. This method is easy to operate, especially suitable for use in small quantities at home, and it also avoids excessive waste. After rolling it up, press it tightly, and then cut it with a knife. After the shredded onion is cut, let's take a look.
The shredded onion that is cut in this way is very thin. The tips for cutting the shredded onion must be memorized. After the shredded onion is cut, put it into a small bowl for later use. A piece of old ginger, we first cut it into thin slices, and finally cut it into shredded ginger.
After the shredded ginger is cut, put it in a small bowl and prepare a fresh red pepper. Similarly, remove the seeds and change it. Cut the red pepper into shreds with a knife. After cutting, put it together with the ginger and scallions for later use.
Then prepare a small soup pot. Add a spoonful of water to the pot, then add half a spoonful of extremely fresh soy sauce and a small spoon of oyster sauce. If you have fish sauce, you can add more Add a spoonful of old soy sauce and a little color.
Finally, add a little coriander, scallions, a green pepper, a little carrot and small onion to the pot, and then add a little shrimp to freshen up, a little salt and a little rock sugar. If you are at home If there is black pepper, you can add a little more crushed black pepper.
After it boils, turn it to a low heat and let it simmer for a few minutes. After the soy sauce is cooked, use gauze or honey to remove the soup residue. It is filtered out, so our steamed soy sauce is ready. In the hotel, we usually use our own steamed soy sauce. If it is too troublesome, we will You can directly use the bottled steamed fish soy sauce .
Okay, the fish has already been steamed. Let's open the lid and take a look. Wow , the moment we open the lid, a smell of fish comes to the nostrils. How to tell if a fish is ripe when the soup is poured out Next, put the steamed fish sour silk on the back of the fish, and then pour in the hot oil that has just been boiled to stimulate the fragrance of ginger and green onion.
With the life of Zilla, the fragrance of fish and green onion are fully integrated. Wow really It's so fragrant. The last step is to pour the steamed fish soy sauce that has just been prepared on the plate, so a very delicious and tender steamed fish is ready.
The meat of this sea bass is fresh, tender and white, and there is no fishy smell at all, and its meat is delicious. It tastes delicious and fragrant, and you enjoy every bite in your mouth. If you follow my method, you will ensure that the steamed fish you steam is tender and not fishy. After you learn it, everyone in your family will praise you as a chef and this little thing Ah, don't throw it away. It's really super delicious. Well, that's it for today
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