The red-eyed fish is also known as the red-eyed trout, and because its shape is a bit like grass carp, it is also called wild grass carp in the countryside. The red-eyed fish has a slender silver-white body and has half a circle of red spots on the eyes, so it is called red-eyed fish.
The bones of the red-eyed fish are relatively soft, the flesh is tender and smooth, and it is rich in vitamins and proteins, and the elderly often say that eating more will become smart and flexible.
Red-eyed fish is not common in the market, not the fish we often eat, occasionally my husband fished back one or two, usually used to steam and drizzle with hot oil and steamed fish soy sauce, it is already tender enough, without too many ingredients, too many ingredients will take away the umami taste of the fish.
Or like I steamed in soy sauce today, steaming in soy sauce is also a very simple method, and the ingredients only use ginger, garlic, and tempeh. Want to steam out of the fish tender and juicy, but also have a small skill, no matter any species of fish with a fishy smell, we first start from the treatment of fish, fish after killing, must be the fish stomach in the black membrane clean, fishy is from the black membrane.
In addition, before the fish is steamed, the excess water on the fish should be sucked clean, which can be put aside and drained with a drainage basket, and the faster way is to use kitchen paper towels to suck the water out of the fish.
Garlic, ginger, tempeh these ingredients with oil stir-fried aroma, after frying garlic, ginger moisture drying, and then into the pot steaming will not come out of the water, so that steamed fish, meat tender, thick juice, super rice, can eat more than a few large bowls, is a rice killer home cooking.
Although the meat of the red-eyed fish is tender and delicious, it also has its disadvantages, that is, there are many small thorns, and you should be very careful when eating. And the meat of the red-eyed fish is relatively tender, so it is only suitable for steaming, and the braised method will make the meat become woody and the taste worse. Let's take a look at the steamed red-eyed fish in soy sauce, and collect it with your favorite friends!
【Steamed red-eyed fish with soy sauce】
Main ingredients: 1 red-eyed fish, 3 cloves of garlic, 1 piece of ginger, 1 spring onion, tempeh, salt, sugar, soy sauce, cooking oil
method:
1. Prepare the required materials.
2, the fish clean, especially to wash the black film in the belly of the fish, the black film is the source of the fishy smell, must remove it all, and then pull three knives on the back of the fish, both sides should pull on the flower knife, so that the fish is easy to cook, while more flavorful. Use kitchen paper towels to dry the water on the fish, this step can not be lazy, otherwise the steamed fish will be watery.
3: Mince the garlic, ginger and tempeh and cut the shallots into green onions. Add another steamed fish sauce, 1 tsp salt, 2 tablespoons soy sauce, 1/2 tsp sugar, add a little cooking oil and set aside.
4: Heat the oil in a small pot and sauté the ginger, garlic and tempeh in the pan to bring out the aroma.
5. Then spread evenly on the fish.
6: Drizzle in the freshly prepared steamed fish sauce.
7, on the pot on the high heat steaming 10 minutes, steaming time depends on the size of the fish, generally less fish steamed for 8 minutes, today I this fish is a bit large, steamed for 10 minutes, the time is just right, the fish meat is very tender, will not be old.
8, finally sprinkled with green onions can be served, steamed red-eyed fish meat is very tender, the juice is thick, there is no excess water, this fish super next meal, more tender than crucian carp, delicious.
Tips:
When the red-eyed fish is processed, it must first clean the black film in the fish's stomach, and the fishy smell of the fish lies in the black film. At the same time, use kitchen paper towels to dry up the excess water on the fish, otherwise the steamed fish will become watery.
Garlic, ginger and tempeh are first fried to make the flavor, and then used to steam the fish, and the aroma is relatively strong after stir-frying.
The time of steaming fish should be determined according to the size of the fish, the large time of the fish is long, the small time of the fish is short, and the time should be flexibly adjusted.