Steamed white fish (big fish)

Overview

Bighead fish (lèyú), aliases: bighead carp, white-scaled fish, white-toned fish, gram big-headed fish, fire-scaled fish, and white catfish. Fish in warm water offshore. The meat is fresh and fine, and has extremely high nutritional value. It is rich in protein, fat, calcium, potassium, and selenium. Anchovy is rich in unsaturated fatty acids, which can lower cholesterol and is beneficial to preventing arteriosclerosis, hypertension, and coronary heart disease. The body of the catfish is long, wide and flat on the sides. The dorsal edge is narrow; the ventral edge has serrated scales. The back of the body is gray and the sides are silvery white. The back of the head, snout, dorsal fin, and caudal fin are light yellow-green. The edges of the dorsal and caudal fins are grayish black. The other fins are light in color.

Tags

• hot dishes
• home cooking
• chinese banquet
• cooking wine
• edible oil
• ginger
• steamed fish with soy sauce
• white fish

Ingredients

Steps

1. 1 Big fish is called white fish here in Changle. The fish body is silvery white, the kind that reflects light, and is very eye-catching.

   

2. 2 Open the belly, take out the internal organs and gills, and tear off the black membrane on the belly. The fish scales are small and tight, so there is no need to scrape them, just push them open when eating. There is a jagged hard edge on the belly of the white fish, which is very sharp. Be careful not to hurt your hands when cleaning it.

   

3. 3 Clean the white fish, put it on a plate, add a spoonful of cooking wine, and marinate with shredded ginger for half an hour. When making steamed fish, be sure not to add salt when marinating the fish, otherwise the fish will turn into wood after steaming.

   

4. 4 Prepare ingredients. Cut the white and green scallions into shreds and roll them up when soaked in water.

   

5. 5 Boil some water in a pot. After the water boils, put the fish into the pot and steam it for 8 minutes. Don't open it immediately after steaming, let it simmer for 5 minutes.

   

6. 6 After steaming the fish, discard excess soup and shredded ginger.

   

7. 7 Place new green onions and millet on top.

   

8. 8 Heat oil in a pan until it starts to smoke, then turn off the heat, pour evenly over the fish while it's hot, and drizzle a spoonful of steamed fish soy sauce.

   

9. 9 Finished product. White fish has fresh and tender flesh with many small and long bones, so be careful when eating it.