Double-flavored fish
Overview
Peacock fish can be said to be a popular banquet dish. Its beautiful shape makes people more appetizing. On this basis, with a slight change, one fish can have two different flavors, which can satisfy the different taste requirements of people at the table...
Tags
Ingredients
Steps
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Prepare the ingredients in the picture: pomfret, ginger, onion, garlic, pepper, chopped pepper, tempeh
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Shred the ginger, mince the green onions, shred the green onion leaves, cut the dried chilies into sections, rinse the black beans and chop a few times, squeeze out the water from the chopped peppers and chop a few times
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After cleaning the fish, cut off the head and tail, then cut the body into thin slices and cut off the abdomen
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Take a clean basin, put the cut fish fillets on a plate, sprinkle with a little salt, pepper, chicken powder, cooking wine and shredded ginger and marinate for 15 minutes.
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Take a clean large plate, place an appropriate amount of shredded ginger on the bottom of the plate, and then place the marinated fish on the plate
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Spread half of the fish fillet with chopped pepper and half with black bean sauce
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Sprinkle an appropriate amount of scallions on top of the fish fillets
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Finally, spread a layer of shredded ginger
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After boiling water in the pot, put it on the plate and cover it, steam it for five minutes over high heat. This is already steamed. After taking it out, pour out the soup at the bottom of the plate, remove the shredded ginger from the fish fillets, and then evenly drizzle a little light soy sauce over the fish fillets
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Add an appropriate amount of peanut oil to a frying pan, fry the dried chili peppers over low heat until fragrant, take them out, heat the oil until it smokes and pour it on the fish fillets.
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Picture of the finished product, pour hot oil over the fish head and fillets and sprinkle with appropriate amount of shredded green onions for decoration
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Finished product pictures
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Finished product pictures
