Steamed Hairtail

Overview

Many years ago, I was very surprised when I first saw a friend from Zhoushan making steamed hairtail. It turned out that hairtail can also be steamed, which completely overturned my understanding of how to eat hairtail. Friends say that steamed fresh hairtail fish tastes particularly delicious. You can try it if you find fresh hairtail fish of good quality. Because we can’t see fresh hairtail here all year round, they are all frozen products. Usually it is made by braised, fried, sweet and sour, etc., so I have never had the opportunity to try the steamed method. Today I received a particularly fresh regional fish, so I chose to steam it to best reflect its characteristics. Steaming is the best treat for fresh hairtail, and steaming is also the best way to verify whether a hairtail is fresh or not. I was always nervous before it was cooked. I was worried that it would be too fishy and difficult to eat. Unexpectedly, there was no fishy smell at all, and the freshness of the hairtail was retained to the greatest extent. It was extremely delicious. It was unanimously praised (guang) and praised (pan) by my family! Steamed hairtail can not only be held on the dinner table, but can also be a popular dish in home recipes. The cooking process is simple and the food is delicious and delicious. Hairtail fish has few bones and is easy to handle, making it very suitable for the elderly and children.

Tags

• hot dishes
• home cooking
• chives
• cooking wine
• hairtail
• peanut oil
• steamed fish with soy sauce
• zanthoxylum bungeanum
• ginger
• red pepper
• salt

Ingredients

Steps

1. 1 Prepare all the ingredients needed to make this [Steamed Hairtail Fish]: 350g middle section of hairtail, 30g chives, 20g ginger, 1 red pepper, and 5 Sichuan peppercorns.

   

2. 2 Next, we deal with the hairtail first, because it is the middle part of the hairtail, the essence part of a hairtail, and there is no need to deal with the head, tail and internal organs, so it is relatively simple to handle. First use scissors to cut off the fins on the back of the hairtail, then use scissors to cut the section of hairtail with the belly, remove the internal organs and black membrane, buckle off the blood line along the spine, and put it into a basin to clean.

   

3. 3 Drain the water from the hairtail, cut it into two and cut into small pieces, add green onions, ginger slices, salt and cooking wine to a plate, mix well and marinate for 15 minutes to remove the fishy smell.

   

4. 4 First cut the chives into green onions, remove the seeds from the red peppers and cut them into shreds, peel off the skin of the ginger and cut into thin strips and set aside. Then put the marinated hairtail fish on a plate and sprinkle ginger slices and green onion slices on the fish.

   

5. 5 Add enough water to the steamer, bring it to a boil over high heat, put the hairtail in it, cover the pot, and steam over high heat for 8 minutes.

   

6. 6 Take the steamed hairtail out of the steamer and use chopsticks to remove the ginger slices and scallions on the surface. Pour off the steamed soup from the plate, then sprinkle with sliced green onions, shredded red peppers and shredded ginger.

   

7. 7 Heat the wok over medium heat until the palm of your hand is hot. Pour in 15ml of peanut oil, add 5 peppercorns, and heat over low heat until hot. Pour the hot oil onto the hairtail to bring out the fragrance.

   

8. 8 Use chopsticks to pick away the peppercorns, pour steamed fish soy sauce around them, and the fragrant steamed hairtail is ready.