Osmanthus is a more delicious fish, there are many kinds of fish methods, each is more delicious, so why is the cinnamon fish more expensive than the sea bass, what are the precautions for steaming cinnamon fish, come and see.
Why is cinnamon fish more expensive than sea bass
Because the cinnamon fish is a carnivorous fish, often feeding on other fish or shrimp, the breeding cost is higher, coupled with the bait fish and its own diseases and other reasons, resulting in less production of cinnamon fish, and the skin of the cinnamon fish is thick and tight, there is no spine in the fish meat, easy to digest, very tasty. Therefore, in the market, mandarin fish is generally more expensive than ordinary fish such as sea bass, silver carp, carp, etc. If you encounter a particularly cheap situation, you must carefully identify whether it is false.
Precautions for steaming cinnamon fish
1, the water that appears when steaming fish will be very fishy, and it must be poured out.
2, no need to put salt, as long as the use of steamed fish soy sauce is enough, its saltiness is enough to meet, do not need to add any seasoning.
3. When eating, you can dip soy sauce according to your personal taste.
Steamed cinnamon fish is delicious
Ingredients: 1 piece of cinnamon fish, corn starch, ginger, spring onion, steamed fish soy sauce, cooking oil to taste.
Procedure steps:
1, the weight of eight two to one pound of fresh fresh fish, after the inside and outside cleaning, with a kitchen paper towel to dry the surface of the fish slightly, with corn flour smeared on the surface of the fish, both sides and then with a knife to cut the diagonal mouth, convenient into the taste.
2: Slice the ginger, cut off the shallots and place evenly above and below the fish.
3, put into the steam box or steamer, steam on high heat for 15 minutes, note that it is calculated from the beginning of the steam, if the fish is relatively small (less than eight or two) the time can be reduced to 10 to 12 minutes.
4, steamed fish out, there will be a lot of water in the plate, be sure to pour the water, and then take out all the onions and ginger in the plate.
5: Finely chop the fresh shallots, sprinkle on the surface of the fish, pour in steamed fish soy sauce, the amount can be slightly larger, and soak the fish shallowly in soy sauce.
6: Heat the oil until it smokes, and pour the hot oil directly on the fish.