Steamed soy-flavored opium fish with perilla and chopped pepper

Steamed soy-flavored opium fish with perilla and chopped pepper

Overview

Wild opium fish has plump meat, and steamed river fish generally prefers it to be as tender as possible. To steam sea fish alone, especially opium fish, you need to steam it for a longer time to make the meat more delicious. After steaming for a long time, the freshness of the sea fish will be more prominent. The opium fish is very big and it is difficult to eat the whole opium fish at one time. It is more suitable to eat it in two portions. This time, cut the fish head and tail into pieces and steam them, leaving the middle part for later use. The specialty of this dish is the fusion of the northern and southern cooking methods of fish. It has a unique taste that is mellow and not greasy.

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Ingredients

Steps

  1. When handling opium fish, first clean the fish and remove the surface mucous membranes. Carefully scrape the scales on the front and back of the opium fish. Dirt and mucous membranes will remain in the scales of opium fish living on the seabed, so scrape them thoroughly. Clear the guts of the fish. A relatively simple method: when removing the gills, you can directly pull the fish's internal organs from the gills.

    Steamed soy-flavored opium fish with perilla and chopped pepper step 1

  2. After cleaning the opium fish, cut off the head and tail and keep the middle part of the fish for other dishes.

    Steamed soy-flavored opium fish with perilla and chopped pepper step 2

  3. Prepare soy-flavored marinated fish sauce. This sauce is very important as it can relieve the fishy smell and enhance the flavor. You need Northeastern soybean paste, very fresh soy sauce, white sugar, a little rice vinegar, scallions, shredded ginger, garlic cloves, and five-spice powder. Stir together the above seasonings

    Steamed soy-flavored opium fish with perilla and chopped pepper step 3

  4. Mix the marinated fish juice and the cut fish pieces evenly, marinate for 10 minutes, and cut the fish pieces into 2 cm thick. If it's too thin, it won't be easy to pick up, and if it's too thick, it won't taste good. Put the marinated fish in a steaming bowl, with the fish head on top and the fish pieces on the bottom. Pour in a small amount of marinated fish juice, and top it with Hunan's special perilla chopped pepper sauce to remove the fishy smell and improve the fragrance. Finally, drizzle with olive oil and prepare to steam in the steamer

    Steamed soy-flavored opium fish with perilla and chopped pepper step 4

  5. Add a slightly higher water level to the steamer and bring to a boil over high heat. Put the marinated fish into the steamer and start steaming. Steam for 25 minutes and turn off the heat. When the pot is boiling, sprinkle with chopped chives. If you have fresh mint, you can add a few leaves to garnish it to make it more fragrant.

    Steamed soy-flavored opium fish with perilla and chopped pepper step 5

  6. The spicy and delicious steamed fish with soy sauce-flavored perilla and chopped pepper is ready! There will be a lot of soup during the steaming process. You can cook some noodles and follow the Hunan way of eating fish head with chopped pepper. Mix the soup with the noodles. It will be fresh, spicy and delicious! Because there is soy sauce, it has a very fresh taste, so there is no need to add salt and chicken essence ~

    Steamed soy-flavored opium fish with perilla and chopped pepper step 6