Steamed Mayou Fish
Overview
Mayou fish is called afternoon bamboo shoot fish here. It has few bone bones and is suitable for steaming. It used to be eaten at banquets, but now it is rarely eaten at banquets. There is another steaming method for this kind of fish called Steamed Sour Plum and Midday Bamboo Shoots. Friends who are interested can check out my other recipe.
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Ingredients
Steps
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Simple ingredients.
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Use the back of a knife to remove the fish scales and then wash them. Then, make a small opening on the dorsal fin with a kitchen knife. The knife should be close to the main bone and a little bit of the skull should be inserted to make it easier to stand the fish upright.
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Stand the fish upright, then hit the kitchen knife with the palm of your hand and cut open the upper jaw of the fish backwards, leaving the lower jaw unused.
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That's how it started.
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Place the fish flat and push the knife forward along the open opening to the tail, then slowly pull the knife back to open the fish.
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The fish is ready like this, but you also need to make a few cuts on the front to remove all the internal organs and gills.
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The fish should be washed and there should be no blood clots. After washing, apply a little salt evenly on both sides and marinate for 10 to 15 minutes. There is usually blood under the main bones in the belly of the fish, whether it is fresh or chilled. The fishy smell will be reduced if the blood is less. When I first learned how to steam fish, I used cooking wine. The smell of cooking wine was too strong, so I stopped cooking it. It’s better to eat the original version. As long as it’s processed well, there won’t be any fishy smell.
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Cut the pepper into shreds, cut the ginger into 3 slices and shred the ginger, cut the green onion into whole sections, and cut the green onion leaves into shreds.
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Before putting the fish into the pot, wash the remaining blood in the fish plate, and then put onion and ginger slices to remove the fishy smell.
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Only after the water boils can the fish be steamed.
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Steam over high heat for 6 and a half minutes. My fish only weighs 300 grams and has open sides. After steaming for 6 and a half minutes, the meat is tender and not dry. If the fish is cooked well, the meat will not stick to the bones. If you steam the fish more often, you can judge how long it will take to steam the fish until it is cooked. Practice makes perfect.
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After taking it out of the pot, pour out the fish soup, take out the green onion segments and ginger slices, and then sprinkle with shredded ginger, green onion, and chili peppers.
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First pour hot oil to bring out the aroma of the side dishes, then pour soy sauce (light soy sauce).
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The food is served!
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