Homemade steamed cured fish

Overview

Every year, my husband’s chef brings back a lot of cured fish when he goes back to his hometown. Our friends in the north are not used to steaming the fish directly. I always process the fish a little before steaming it, so that it tastes not fishy but still delicious. It is great for rice and is worth a try!

Tags

• hot dishes
• home cooking
• common dishes
• maternity
• summer recipes
• lunch
• famous dishes
• cooking wine
• cured fish
• dried chili pepper
• lard
• onion, ginger and garlic
• star anise
• soy sauce
• vegetable oil

Ingredients

Steps

1. 1 Soak the cured fish in warm water one night in advance

   

2. 2 Wash the soaked cured fish and chop into sections

   

3. 3 Chopped onion, ginger, garlic, red pepper, and star anise are ready

   

4. 4 Put lard and vegetable oil into the pot. Don’t use too little oil, otherwise the steamed fish will become dry

   

5. 5 Heat the oil and add red pepper and star anise. Stir-fry for a few times until fragrant. Add in chopped onion, ginger and garlic, and stir-fry until slightly brown

   

6. 6 Add the cured fish

   

7. 7 Stir-fry for a few times, add cooking wine, stir-fry for a few more times, add soy sauce, as much as possible (the color is nice but not dry yet), turn off the heat after the color is good. (The fish is salty, no need to add salt)

   

8. 8 Put it on a plate or bowl and steam it for about 20 minutes. The most convenient way is to steam it directly in the rice cooker when simmering the rice. When the rice is simmered, the fish will be cooked.