Peacock fish

Overview

It is another good banquet dish. It is simple to make, just process the fish a little, and add other ingredients to decorate it, which makes it very appetizing. This time I used Wuchang fish (about 500 grams). You can also choose seabass or other fish according to your preference. The Wuchang fish has a wider body and looks better when sliced open. Although it looks beautiful, it is inconvenient to eat because the fish bones will be cut off and there will be some small spines after slicing. Taking photos with a mobile phone can never capture the true color...

Tags

• hot dishes
• home cooking
• pregnant women
• dinner with friends
• summer recipes
• autumn recipes
• winter recipes
• lunch
• cooking wine
• green and red pepper
• onions
• peanut oil
• steamed fish with soy sauce
• tempeh
• wuchang fish
• ginger
• pepper
• salt

Ingredients

Steps

1. 1 Prepare the ingredients in the picture, a piece of Wuchang fish, green onions, ginger, green and red peppers, Yangjiang black beans, steamed fish with black soy sauce

   

2. 2 After cleaning the fish, cut off the head and tail, then cut the body into thin slices and cut off the abdomen

   

3. 3 Take a clean basin, put the cut fish fillets on a plate, sprinkle with a little salt, pepper, cooking wine and ginger slices and marinate for 15 minutes

   

4. 4 Process the other ingredients as shown in the picture, cut green onions into shreds, mince white green onions, shred ginger, cut green and red peppers into rings, rinse tempeh

   

5. 5 Take a clean large plate and place ginger slices on the bottom edge

   

6. 6 Arrange the pre-marinated fish fillets evenly on top of the ginger slices, and then place the fish heads. This picture shows that the cut surface of each piece of fish is very smooth. It is best to cut it in one stroke when the knife is sharpened

   

7. 7 Then evenly place tempeh and green and red peppers on the fish fillets, and spread a layer of shredded ginger

   

8. 8 Place the plate in a pot of boiling water, cover it, steam over high heat for three minutes and then over low heat for two minutes. This is already steamed

   

9. 9 Take out the steamed fish plate, remove the ginger slices and scallions from the fish, pour out the soup inside, evenly pour two spoons of steamed fish soy sauce over the fish fillets, and sprinkle with the scallions. Heat oil until smoking and pour on fish fillets

   

10. 10 Picture of the finished product, pour some hot oil and put some shredded green onions on the fish head and fillets.