Cantonese steamed fish

Cantonese steamed fish

Introduction:

"Steamed fish is the best way to reflect the light and original flavor of Cantonese cuisine. There are not many ingredients for steamed fish in Cantonese cuisine. Basically, it's just ginger and onion soy sauce, which can retain the original flavor of fish to the maximum extent. At the same time, the choice of fish is also very important, generally speaking, the tender meat of fish, the most suitable method for steamed. When I saw a fish I had never seen in the market, the stall owner said it was called shishiyu. When he asked his scientific name, he said he didn't know. He said that they all called it that way anyway. It was delicious and dizzy for steaming. It looks like a kind of sea bream. Since it's delicious, please buy it back. Steamed fish generally do not use salt, but soy sauce. The soy sauce for steamed fish in restaurants is usually prepared by themselves, using raw soy sauce, old soy sauce, sugar and other materials. I usually like to use soy sauce to make it taste fresher. Steamed fish sauce sold outside added a lot of seasoning, freshening agent, always feel not very healthy, so basically do not use. Steamed fish usually uses fresh fish, which tastes delicious. When you eat in a restaurant outside, sometimes the chef will change a dead fish for you to teach you a little skill to distinguish. When you steam with fresh fish, the skin will shrink and damage, and the fish eyes will spit out from the eyes and pour out. The meat is very white. Steamed with dead fish, the skin will remain intact and the meat will be a little gray

Production steps:

Materials required:

Stonefish: 600g each

Peanut oil: right amount

Ginger: right amount

Soy sauce: moderate

Old style: moderate

Scallion: right amount

matters needing attention:

Production difficulty: ordinary

Process: steaming

Production time: 10 minutes

Taste: salty and fresh