Steamed cured fish with black bean sauce (Attachment: Method for marinating cured fish with deep-sea fish)

Overview

As a dining table for seaside people, seafood is always the protagonist of the Spring Festival Gala cuisine, especially fish, which is the highlight of the dinner table. People on the seaside in Jiaodong area eat fish in two ways. Fresh fish is steamed, stewed in sauce, or braised; less fresh fish is marinated in sea water or sea salt and then dried into salted fish. These two are the most popular cooking methods. Cured fish is a name for fish that has been washed, salted, and sun-dried. It uses slaughtered fish as raw material, adds seasonings such as salt and spices, and is pickled and dried naturally or artificially. Cured fish plays an important role in the food culture of southern my country. Most of them are made from freshwater fish such as crucian carp, grass carp, and carp. As the Jiaodong area in the north, the atmosphere and cultural experience of pickled cured fish are far inferior to those in the south. This time I first pickled two types of deep-sea fish from the northern coast - deep-sea black fish and sea bass - using the southern method of pickling salted fish. The effect was excellent. It not only retained the freshness of the salt-water fish, but also absorbed the aroma of various spices in the fish. The cooked salted fish tasted fresh, fragrant, crispy and tough. It is an innovative seafood dish that is very suitable for the Spring Festival table.

Tags

• hot dishes
• home cooking
• seafood
• common dishes
• meat dishes
• maternity
• dinner with friends
• autumn recipes
• winter recipes
• lunch
• aniseed powder
• black bean hot sauce
• chili noodles
• deep sea black fish
• garlic
• high-strength liquor
• onions
• sea bass
• sichuan pepper powder
• ginger
• red pepper
• salt

Ingredients

Steps

1. 1 deep sea black fish, 1 sea bass

   

2. 2 Chili noodles, Sichuan pepper powder, aniseed powder, salt, and high-quality liquor. Mix the chili noodles, Sichuan pepper powder, aniseed powder, and salt in a ratio of 1:1:1:2

   

3. 3 Cut the fish open from the belly, first sprinkle high-strength white wine on the fish body and marinate it for 10 minutes. This can better remove the fishy smell

   

4. 4 After marinating for 10 minutes, apply the mixture evenly all over the fish, wrap it in plastic wrap, and put it in the refrigerator to marinate for 48 hours

   

5. 5 After 48 hours, hang the fish in a dry and ventilated place. After it is air-dried, it can be placed in the refrigerator

   

6. 6 Soak the cured fish in cold water for 10 hours until the fish meat is soft

   

7. 7 Chop the soaked bacon into large pieces

   

8. 8 Add oil to the pot, add onions, ginger, garlic, and red pepper and stir-fry until fragrant, then add 2 tablespoons of black bean chili sauce and stir-fry

   

9. 9 When the black bean chili sauce becomes red and fragrant, put the cured fish pieces into the pot and stir-fry over low heat

   

10. 10 After frying for 2-3 minutes, put the fried cured fish pieces into a bowl, wrap it with plastic wrap and put it in a steamer. After the water in the steamer boils, put the fish into the pot and steam it for 20 minutes