Steamed fish with bean paste and rice

Overview

How to cook Steamed fish with bean paste and rice at home

Tags

• hot dishes
• bean paste
• celery
• change rice fish
• chili
• corn starch
• oil
• tempeh
• white sugar
• ginger
• green onion leaves
• salt

Ingredients

Steps

1. 1 Material. Cut the celery into sections, cut the ginger into shreds and thin slices, and cut the pepper into shreds. Make a thick paste with cornstarch.

   

2. 2 Place the scallion segments on the bottom of the plate and place the fish on top. Sprinkle a little salt on one side without marinating. Sprinkle a few pieces of black bean, celery segments, chili shreds and finally two slices of ginger.

   

3. 3 Only after the water boils can the fish be put in for steaming. In our case, the fish needs to be boiled before being steamed, and the whole process is done over high heat. I have seen some friends steam the fish under cold water and over medium heat. This is a wrong approach for me. The cooking time of seafood must be short and cooked quickly so that the meat is sweet, tender and smooth.

   

4. 4 Steam over high heat for 7 and a half minutes and turn off the heat. This fish is 18 centimeters long, so 7 and a half minutes is just right; the 14 centimeters is just right for 6 and a half minutes.

   

5. 5 Pour out the fish soup after taking it out of the pot. It is best to steam fish on a relatively flat plate so that the fish soup can be poured out easily. Take out the ingredients spread on the fish and sprinkle with shredded ginger and chili.

   

6. 6 Take a pot and add a small amount of water and a few sugar. The soybean paste water will not be too salty and will also enhance the freshness. Once the water boils, add bean paste and shredded ginger and chili pepper. Bring to a boil over medium heat.

   

7. 7 After the bean paste water is boiled, thicken it. After thickening, add half a teaspoon of oil and pour it on the fish.

   

8. 8 Delicious😊

   

9. 9 Continue to enjoy😊😊😊😊😊