Steamed white water fish

Overview

The cock-billed red bream (commonly known as white water fish, Taihu white fish) is a rare species of freshwater fish, mainly produced in the Chaohu Basin, Taihu Lake and Dianshan Lake in Zhujiajiao, Qingpu, Shanghai. Whitewater fish is tender, tasty and spiny. Whitewater fish have high nutritional value.

Tags

• hot dishes
• seafood
• common dishes
• pregnant women
• maternity
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• banquet dishes
• local cuisine
• lunch
• dried chili pepper
• light soy sauce
• rice wine
• steamed fish with soy sauce
• white water fish
• ginger
• salt

Ingredients

Steps

1. 1 Remove the scales, gills, tail, fins, internal organs of the white water fish, clean it, make a few cuts on the fish body, add rice wine and marinate with ginger for a while

   

2. 2 Add water to the steamer and bring to a boil. Add the white water fish and steam for about 2 minutes. Discard the steamed soup

   

3. 3 Add appropriate amount of salt, light soy sauce, steamed fish soy sauce, dried red pepper, pour hot oil, and continue steaming over high heat for about 5 minutes