Peacock fish

Overview

I saw Wuchang fish for sale in the market, so I bought one and came back to steam it. On the way, I met my second brother and said where can I find Wuchang fish here? This is called flat head. So I went home and checked online. It should be bream fish. It can also be steamed and tastes good, almost like Wuchang fish

Tags

• private kitchen
• bream
• chili shreds
• coriander
• onions
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 Wash the fish, cut off the head and tail, and cut the body from the back. The knife did not cut off the belly. The number of slices I cut was a bit small. Next time, I can cut it thinner and spread it out with more slices to make more peacock feathers. I found this picture online. I didn’t take a picture of the front when I made it.

   

2. 2 After cutting, add salt and white wine and apply evenly on the fish body. Marinate for about 10 minutes. Put some shredded ginger on the bottom of the plate. Stuff the tail and internal organs of the fish. Then put the fish on the peacock feathers and put the ginger slices. The plate is too small to put anything next to it. Also put shredded ginger and onion on top of the fish

   

3. 3 Steam the steamer for 3 minutes. Add seafood soy sauce and steam for another minute. Turn off the heat, open the lid, add coriander and simmer for 2 minutes. Add chili shreds and heat a spoonful of hot oil. Add millet pepper rings and place on top of the ginger slices

   

4. 4 It’s simple, beautiful and delicious. Doesn’t it look like a big peacock