Steamed fish with purple perilla and chopped pepper in soy sauce-You Are Foodie

By Montague
35

Steamed fish with purple perilla and chopped pepper in soy sauce

Wild opium fish are rich in meat. Steamed river fish generally prefer to be as tender as possible. Steamed sea fish alone, especially opium fish, need to be steamed for a long time. The meat is more delicious, and the smell of sea fish is more prominent after long steaming. The Opium fish is very big. It is difficult to eat the whole opium fish at one time. It is appropriate to eat it twice.This time, the fish head and tail are cut into pieces and steamed. The middle part is reserved for use.This dish features a combination of North and South ways of cooking fish. It has a unique taste and is mellow and not greasy.

Main Ingredients

Wild Opium Fish Take fish head and tail

Auxiliary Ingredients

Rice vinegar A teaspoon
five-spice powder A teaspoon
Beijing onion section 2
Northeast soybean paste 1 tablespoon
White granulated sugar A teaspoon
Garlic clove 2-3
Olive oil 2 tablespoons
Chopped chili sauce with perilla 2 tablespoons
Delicious soy sauce 4 tablespoons

Step 1 . When dealing with opium fish, first clean the fish and remove the surface mucous membrane. Carefully scrape the scales on the front and back of opium fish. There will be residual dirt and mucous membrane in the scales of opium fish living on the sea floor, so scrape it well. Clear the viscera of fish. Relatively simple method: when removing the gills, you can directly pull the fish viscera out of the gills.

Step 2 . After cleaning the Opium fish, cut off the head and tail of the fish, and keep the middle part of the fish for other dishes.

Step 3 . Marinated fish sauce with soy sauce is very important. It can dissolve the fishy smell and taste good. Need Northeast soybean sauce, delicious soy sauce, sugar, a little rice vinegar, Beijing onion, shredded ginger, garlic, five spice powder. Put the above condiments together and stir

Step 4 . Stir the marinated fish juice and the cut fish pieces evenly, marinate for 10 minutes, and cut the fish pieces 2 cm thick. It's too thin to clip, and too thick to taste. Put the salted fish in a steaming bowl, with the fish head on top and the fish pieces under it, pour a small amount of marinated fish juice, and pour it with Hunan characteristic perilla and chopped pepper sauce on it to remove the fishiness and fragrance. Finally, drizzle with olive oil and prepare to steam in the steamer

Step 5 . Add a little high water level to the steamer and bring it to a boil. Put the salted fish into the steamer and steam. Steam for 25 minutes and turn off the heat. Sprinkle chopped shallots on the pot. If there is fresh mint, you can add a few leaves to decorate it, which is more fragrant.

Step 6 . Spicy and delicious sauce, purple perilla, chopped peppers and steamed fish are finished! There will be a lot of soup in the process of steaming. You can cook some noodles. According to the Hunan method of fish head with chopped peppers, soup noodles are delicious and spicy, and the taste is old! Because there is sauce and delicious soy sauce, there is no need to add salt and chicken essence

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