This is probably the most delicious yellow croaker I've ever tasted. Because from childhood memory, yellow croaker was braised, and later it was occasionally fried, but steaming was the first time.
For diners inland or along the river, steamed fish are freshwater fish, such as the most common perch, Wuchang fish or mandarin fish. And with the first fresh knife fish in the Yangtze River, the steamed taste, taste carefully, feel only for the heavens. It's really fresh enough to make you indescribable.
Of course, such a rare and expensive fish as the Yangtze River knife fish, the average person is reluctant to do so, at least I am reluctant to do so, it is too expensive. In addition to mandarin bass, other steamed sea bass, such as grass carp, silver carp and other steamed, will have a relatively large fishy smell. This is related to the type of fish, which is generally fishier than marine fish.
As for this sea fish, you have to envy friends in the seaside city, you can buy the freshest just caught, no matter how you go home, it is delicious, especially for us, with fish, yellow croaker are braised and fried, and their own methods have already covered up a lot of fresh flavor. After going to Ningbo to eat a steamed fish, the mellow and fresh flavor is really incomparable to freshwater fish. There is no fishy smell, the meat is delicate, and it has a rich fat content, making the taste more soft and sticky, and the feeling of melting in the mouth is wonderful.
Just in the market, when I came across this kind of chilled little yellow croaker, I quickly bought two, although not as fresh as the fresh fish that had just been caught, but it was also much better than frozen.
Such a good ingredient, not to do steaming is a bit of a waste, although the first time to do steamed yellow croaker, but with my understanding as a foodie, with their own ideas to do it, don't say, it is really a feeling of fresh eyebrows, no fishy smell, thick fresh flavor with soft fish meat, too delicious!
In fact, the method is also very simple, the following is a brief introduction to you:
1, Required materials: small yellow croaker, green onion ginger, tempeh, cooking wine
2. First chop the tempeh
3, then the chopped tempeh is evenly spread in the belly of the fish, the addition of tempeh, the purpose is to increase the thickness of the soy sauce, and there is a reason that it is not fresh after all, it can also cover up some fishy smells.
4, the surface of the fish is changed to a flower knife, and a little tempeh is also sprinkled
5, the surface of the fish is covered with green onion and ginger shreds, and then drizzled with a little cooking wine
6, after the water in the pot is boiled, steam on the high heat for 5 minutes and then turn off the heat and simmer for 2 minutes, after all, the fish is not big, steaming for a long time will be old, less of the smooth and tender taste.
7, steamed fish, pick up the onion ginger shreds, because the heated onion ginger itself will have a fishy smell, that is, the so-called onion smell, must be picked up, the soup of the steamed fish here and steamed freshwater fish is not the same, do not pour, must be kept, one is that the sea fish itself is rarely fishy, and there is a tempeh soy sauce is also dissolved in the soup, it is very delicious.
8, then re-code the onion ginger shreds, sprinkle some millet spicy garnish, in order to look good.
9, burn the oil in the pot until it smokes, pour the green onion and ginger shreds on it. Because the tempeh itself has a salty taste, so there is no need to put salt alone, if you use tempeh is relatively light, you can pour some soy sauce or steamed fish soy sauce in the soup.
The method is very simple, but the steps of a fish soup are different from the usual steamed fish, and this is to be kept. Also because of the addition of a little tempeh steamed together, the soy sauce will be more intense, not only to cover up the fishy taste, but also to make the soup taste enough, no need to put soy sauce alone.
Seafood and seafood, the delicious ingredients given by the sea, often only need the simplest cooking methods, and it is enough to retain this umami flavor to the greatest extent. For those who like to eat fish and pursue lightness, it is highly recommended to try this method, collect it, one day you will encounter this fresh little yellow croaker!
Make the complex simpler, make the simple more beautiful, let the beautiful and healthy at the same time, this is me @ 呲 Canteen, a food author who is not stuck in the tradition, worthy of you, a food author who is not stuck in the tradition, worth your attention!