Steamed catfish

Overview

Catfish is rich in protein and fat, which has a good therapeutic effect on people who are weak and malnourished. It also has the functions of nourishing yin and blood, replenishing qi, appetizing, and diuretic. Steaming catfish not only avoids the earthy smell and greasy feeling, but also retains the deliciousness of freshwater fish without destroying the nutritional value. At the same time, catfish has few spines, tender meat, easy to digest, and is suitable for all ages.

Tags

• hot dishes
• home cooking
• chinese banquet
• children
• old man
• summer recipes
• lunch
• famous dishes
• aged vinegar
• catfish
• chicken essence
• cooking wine
• garlic
• kale
• onions
• oyster sauce
• sugar
• tempeh
• carrot
• ginger
• red pepper
• salt
• soy sauce

Ingredients

Steps

1. 1 When buying fish, ask the fishmonger to clean the gills, do not disembowel the fish, and take it back clean.

   

2. 2 Cut off the fish head and tail.

   

3. 3 Clean the contents of the fish belly from the incision of the fish head, keeping the fish belly intact.

   

4. 4 Go from the body of the fish toward the tail, and use a knife to cut into pieces about 0.5-1cm apart, making sure that the abdomen is connected continuously.

   

5. 5 Add appropriate amount of cooking wine, oyster sauce, salt, sugar, chicken essence, mature vinegar, soy sauce, and tempeh, and marinate for half an hour (if you have time, it is best to put it in the refrigerator for 3 or 4 hours).

   

6. 6 Use a large plate, place shredded ginger, scallions, and minced garlic on the bottom of the plate. Place the cut fish on the plate, place the fish head in the middle, place the fish tail under the fish head, and press the fish fillets one by one to form a peacock screen shape.

   

7. 7 When the water in the pot boils, put the fish in and steam it. If you put it in too early, it will smell fishy. Steam over high heat for 7-10 minutes (depending on the thickness and size of the fish), then turn off the heat and simmer for another 2 minutes.

   

8. 8 Carefully remove the steamed fish and pour away the steamed soup. Sprinkle chopped green onion and ginger in the middle (around the fish head), and place red pepper, carrots, and kale flowers for decoration.

   

9. 9 Pour an appropriate amount of oil into the pot (for cooking), heat until 60% hot (you can see smoke coming out), turn off the heat, pour the oil evenly over the fish, and you're done!

   

10. 10 Appreciate the finished product picture.

    

11. 11 Appreciate the finished product picture.

    

12. 12 Appreciate the finished product picture.