Steamed Waikiki fish in spicy soy sauce

Overview

The squid is so delicious, the meat is delicate and has no fishy smell at all. It can be put into the pot with just a little processing. The most basic way to judge whether Chinese fish is fresh and tender is to steam it, but using soy sauce alone would be too bland. I added soybean oil, which makes it fresh, tender, fragrant and spicy. When the fish is served, it becomes the most popular dish!

Tags

• hot dishes
• home cooking
• black bean sauce
• chili
• chives
• cooking wine
• ginger
• steamed fish with soy sauce
• swarzer watzii
• garlic
• salt

Ingredients

Steps

1. 1 After processing the purchased fish, place scallions and ginger slices under the plate, firstly to remove the fishy smell, and secondly, to lift the fish body and make it more beautiful.

   

2. 2 Spread fine salt on the inside and outside of the fish, add cooking wine to remove the fishy smell, and season with 1 tsp steamed fish soy sauce.

   

3. 3 Bring the water in the pot to a boil, add the fish plate, steam for 8 minutes, then turn off the heat and simmer for 7 minutes.

   

4. 4 While the fish is steaming, prepare shredded ginger, chopped green onion, minced garlic, and chili pepper segments.

   

5. 5 Take out the steamed fish, take the steamed fish tempeh sauce, add the onion, ginger, garlic, pepper segments from step 4, and add a spoonful of flavored tempeh sauce.

   

6. 6 Add 1 tablespoon of oil to the pot, heat it up, and pour it on the fish. The aroma will overflow and your index fingers will move.