Peacock opening screen fish
2024-04-04 02:36:39 8009
Another great banquet dish, with a simple recipe that only requires slightly processing the fish and decorating it with other ingredients, making it very appetizing. The fish used this time is Wuchang fish (about 500 grams), and you can also choose bass or other fish according to your preference. Choose Wuchang fish, which has a wider body and looks better when sliced and spread out. Although it has a beautiful appearance, it is actually inconvenient to eat because the sliced fish bones may have some small spines. I can't capture the real colors when taking photos with my phone
Details of ingredients
Technique
Steps to make Peacock opening screen fish
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1. Prepare the ingredients in the picture, one Wuchang fish, scallions, ginger, green and red peppers, Yangjiang fermented black beans, steamed fish soy sauce![]()
2. After washing the fish, perform knife cutting treatment, cut off the head and tail, and then thin slice the fish body without cutting off the abdomen![]()
3. Take a clean bowl, put the sliced fish into a plate, sprinkle a little salt, pepper, cooking wine, and ginger slices to marinate for 15 minutes![]()
4. Other materials should be processed as shown in the picture, including shredded scallions, chopped scallions, shredded ginger, green and red peppercorns in circles, and rinsed with fermented soybeans![]()
5. Take a clean large plate and stack ginger slices on the bottom edge![]()
6. Place the pre marinated fish slices evenly on top of the ginger slices, and then place the fish heads. This picture shows that each fish has a very flat cutting surface, and it is recommended to cut it with one knife when the blade is sharp![]()
7. Place fermented soybeans and green and red peppers evenly on top of the fish fillets, and lay a layer of shredded ginger on top![]()
8. Place the plate in a pot with boiling water and cover it. Steam over high heat for three minutes, then steam over low heat for two minutes. This is already steamed![]()
9. Take out the steamed fish plate and remove the ginger slices and scallion white from the fish body. Pour out the soup inside, evenly sprinkle two spoons of steamed fish soy sauce on the fish slices, and sprinkle with scallion white. Heat the oil until it emits smoke and drips over the fish fillets![]()
10. Finished product image, pour hot oil on top and add some shredded scallions to the fish head and fillets.
