In the morning, I saw the WeChat sent by Brother Tao, and I wanted Lao Zheng to write out the steamed fish in detail. Therefore, at noon, I made a steamed river fish and photographed some materials.
Steamed fish, preferably fresh and fresh fish that has just been slaughtered, will be more delicious. However, how can we freeze the fish in the refrigerator and make it fresh?
After reading Tao Ge's WeChat, I remembered that I bought two river fish yesterday, ate half of them, and the rest were frozen in the refrigerator.
Originally, I wanted to use it for frying, so I cut all the fins clean. Since you don't have fresh live fish in your hand, try making steamed fish from frozen fish. So, take the fish out of the refrigerator at 8 a.m., thaw it naturally until noon, and feel that the degree of thawing is just right.
<h1>Cantonese Home Cooking: An Analysis of the Practices of Steamed Fish</h1>
Before writing the operation steps of steamed fish, let's first introduce a few small mistakes that are easy to make in the process of steaming fish:
(1) The cleaning details of the fish are not in place
Many friends in the sword fish, hurriedly beat the scales, open the stomach, go to the gills and rinse slightly, they feel that the fish has been processed.
In fact, handling a fish is not so simple.
Before the shrew, it is best to bleed first, because the blood of the fish is the source of the fishy smell. To make steamed fish, in order to keep the whole fish intact, you can bleed at the gills of the fish.
Hold the belly of the fish with one hand (as close as possible to the part of the fish head), open the "cap" on the side of the fish head, insert the kitchen knife close to the gills of the fish and press it, pat the back of the knife with your hand, and the blade cuts the artery near the gills of the fish, and the blood of the fish flows out in large quantities.
The fish are then placed in a large basin filled with water so that the fish swims in the water. Under the action of water, the blood of the fish is constantly flowing out, so that the blood in the whole fish body can be released as cleanly as possible.
Bleeding fish is the most important thing, as for the black membrane in the abdominal cavity, fish gills, etc., it is commonplace. In addition to these, there are three fishy points: one is the fish teeth, which must be removed; the other is the excretory mouth, which is best cut clean; and the third is the oil in the abdominal cavity, which is best cleaned with a blade.
In this way, the fish is clean.
(2) The details before steaming are not handled in place
Before steaming the fish, the control of some details is very important.
Important things to say three times: don't pickle, don't pickle, don't pickle.
To do steamed fish, the highlight is steaming, do not think that pickling can get rid of fishy, steamed fish does not need to be pickled in advance.
For clean fish, it is best to clean the water in the body and belly of the fish. We can use kitchen paper to suck up the water, or we can just throw the water dry.
After the fish is dried, put it on a clean plate, and for better ventilation, you can spread a few green onions under the fish (you can also leave it untouched if you don't like the taste of the green onion).
Cutting some ginger slices and placing them on the fish can make the fish absorb a little ginger flavor, and also play a role in dispelling fishiness.
Many friends at home to make steamed fish, will be a little anxious, see the steamer steamed, they hurriedly put the fish into the pot steaming.
In fact, the steamer has just been steamed, and the temperature in the pot has not yet reached its optimal state. The best way is to continue heating, let the steam in the pot reach saturation, preheat it fully, and then put the fish into the pot to steam.
(3) The details after steaming are not handled in place
At home, steam the fish in a household gas stove or induction cooker, and after the fish is cooked, it takes about 10 minutes to steam (depending on the size and thickness of the fish and flexible control).
When the fish is steamed, there is a lot of soup in the plate of the steamed fish, and those soups are not the essence of the fish, but the main source of the fishy taste.
To make steamed fish, be sure to pour out the soup in the plate, try to pour it clean, and when it is drizzled with hot oil, it can make the whole fish evenly oiled, and the fish meat is more slippery.
After pouring the soup, sprinkle the pre-cut ginger shallots and coriander on the fish, and then pour the hot oil that has been burned into smoke evenly on the fish, and be sure to hear the sound of nourishment, and the oil temperature is high enough.
The last step is to pour into the raw soy sauce, which is also a controversial step. Some people say: it should be drizzled with raw soy sauce and then poured hot oil. But Lao Zheng believes that it is the right thing to do first to pour hot oil and then pour raw soy sauce.
First pour hot oil, can make coriander and onion ginger shredded to stimulate the aroma, hot oil in the fish body to form a protective film, after the drizzled soy sauce, will not be directly absorbed by the fish, the residual temperature of the oil soy sauce produce caramel aroma, and finally make the two fuse together, forming a fish dipping sauce.
The first drizzle of soy sauce will wet the coriander and onion ginger shreds, and when the hot oil is poured on it, it will not be able to stimulate the aroma. At the same time, the raw soy sauce is poured in prematurely, which will make the fish meat directly absorbed, not only the fish meat is not white, but also eventually produces salty and uneven results.
<h1>Steamed fish</h1>
The previous analysis of the mistakes that are easy to make in the process of making steamed fish. Now, let's take a look at how Lao Zheng's steamed fish is made.
The following picture is a frozen river fish, steamed fish made after thawing, originally this fish was reserved for frying, so the fins and tails of the fish were cut off, the appearance is not complete, please forgive me.
The handling process of steamed fish is explained in detail
The treatment of a fish, first of all, should be handled clean enough, let's see what kind of treatment should be handled, so that it is clean enough.
The position where the fish head connects to the abdominal cavity is one of the main sources of fishy smell, which must be handled cleanly. It's not about simply getting rid of the gills and thinking it's clean. In the fish head and the belly of the fish, everything red, as long as it can be removed, as far as possible to get rid of, so that you can reduce the fishy smell of the fish.
When we steam fish at home, we often encounter a very embarrassing problem: the fish is too long, the pot is not big enough, and we don't know what to do.
Below, Lao Zheng will share: how to make the fish shorter.
The fish in the picture above is an African crucian carp (tilapia), which is thawed after freezing, and it looks a little worse, so please be more inclusive.
As shown in the figure, a knife is placed between the head and tail of the fish and the side of the fish is cut into an opening.
Then cut along the back of the fish, along the vertebrae.
Then, from the middle opening, insert the kitchen knife and push it in the direction of the fish head to cut the fish meat.
The next step is to push the knife towards the fish's tail in the same way and cut the meat open.
After cutting, turn the fish over, make a few openings in the fish, and then plate it, and the fish can stand up inside the plate.
Cut several slices of ginger, stuff them into the opening of the fish body, put some ginger slices on the head and tail to get rid of the fish, and when the steamer is steamed, you can steam the fish on the pot.
Steam the steamer, after the fish is in the pot, steam on high heat for 10 minutes and open the lid.
In the picture below, the plate is full of some steamed soup, turbid and fishy, be sure to pour the soup clean.
After the soup is poured clean, spread the prepared ginger and shallots and coriander on the fish, and then burn the oil.
After the oil in the pot begins to smoke, continue to burn for a while, burn the oil hot enough, then pour the hot oil evenly on the fish, then quickly pour into the soy sauce, shake the plate, so that the oil and the soy sauce are mixed evenly, and the steamed fish is done.
<h1>epilogue:</h1>
The above is Lao Zheng's practice of making steamed fish at home, which dare not be said to be perfect, but it is not worse than many restaurant chefs.
The detailed analysis of steamed fish in the article comes from practical experience in life.
Serious, persistent, the pursuit of a higher realm of food. I am the old Zheng of eight two reds, a tea farmer who loves to cook. Discover the wonders of food, share the practices of food, and share the joy of food with you! @ Tea Farmers Who Love Cooking More home-cooked recipes and mysteries to share, welcome to click to follow.