Steamed Wuchang Fish

Overview

Wuchang fish has the effects of tonifying deficiency, nourishing the spleen, nourishing blood, dispelling wind, and strengthening the stomach. Steamed Wuchang fish has a delicious fragrance and tender meat. It is shaped like a peacock with its tail open and decorated with red, orange, yellow, green, cyan, blue and purple decorations, making it even more gorgeous.

Tags

• hot dishes
• hubei cuisine
• aged vinegar
• chicken essence
• cooking wine
• garnish: red pepper
• ginger, onion, garlic
• oyster sauce
• sugar
• tempeh
• thirteen incense
• wuchang fish
• carrot
• purple cabbage
• salt
• soy sauce

Ingredients

Steps

1. 1 Have all ingredients ready.

   

2. 2 When buying fish, it is important to ask the fishmonger to clean the scales and gills and not to disembowel the fish. Take it back and scrape off the dirty fish scales and clean them.

   

3. 3 Cut off the fish head and tail.

   

4. 4 Clean the contents of the fish belly from the incision of the fish head, keeping the fish belly intact.

   

5. 5 Carefully cut off the fins.

   

6. 6 Go from the body of the fish toward the tail, and use a knife to cut into pieces about 0.5-1cm apart, making sure that the abdomen is connected continuously.

   

7. 7 Add appropriate amount of cooking wine, oyster sauce, salt, sugar, chicken essence, mature vinegar, thirteen spices, soy sauce, and tempeh, and marinate for half an hour (if you have time, it is best to put it in the refrigerator for 3 or 4 hours).

   

8. 8 Use a large plate, place shredded ginger, scallions, and minced garlic on the bottom of the plate. Place the cut fish on the plate, place the fish head in the middle, place the fish tail under the fish head, and press the fish fillets one by one to form a peacock screen shape.

   

9. 9 When the water in the pot boils, put the fish in and steam it. If you put it in too early, it will smell fishy. Steam over high heat for 7-10 minutes (depending on the thickness and size of the fish), then turn off the heat and simmer for another 2 minutes.

   

10. 10 Carefully remove the steamed fish and pour away the steamed soup. Sprinkle chopped green onion and ginger in the middle (around the fish head), and arrange red pepper, carrot flowers, and purple cabbage flowers for decoration.

    

11. 11 Pour an appropriate amount of oil into the pot (for cooking), heat until 60% hot (you can see smoke coming out), turn off the heat, pour the oil evenly over the fish, and you're done!