When savoring steamed catfish, a subtle fishy aroma wafts through the air. The fish meat is tender, succulent, and melts in your mouth. Paired with the fragrant blend of ginger and scallions that infuses into the fish during steaming, this dish becomes even more flavorful. Catfish, with its delicate texture and delightful taste, boasts rich nutritional value, including proteins, vitamins, and minerals. Steamed catfish preserves its authentic essence, providing nourishment, heat-clearing, and detoxifying properties. Come, let’s make it together!
Ingredients for steaming Bream
| Bream | A piece of |
| Ginger | 2g |
| Green onion | 2g |
| Red pepper | 2g |
| Steamed fish soy sauce | 5g |
Steps:
1.Today’s ingredients include shredded ginger, shredded scallions, and shredded red chili peppers.
2.After thoroughly cleaning the catfish, proceed to make even cuts. Remove the tail and head, then slice the fish body without completely separating the slices.
3.Once all the fish slices are neatly cut, rinse them with clean water to remove any blood. Arrange the fish slices in a fan shape on a plate.
4.After arranging, place the fish head and tail on top. Add some green onions and ginger slices on the fish to eliminate any fishy odor. Sprinkle a small amount of salt over the fish slices. It is now time to begin steaming.
5.First, add water to a clean pot and place a steaming rack inside. Once the water boils, carefully place the evenly sliced catfish on the rack. Fresh fish does not require cooking wine as it may impair the natural freshness of the fish. Cover the pot with a lid and steam over high heat for 8 minutes.
6.Following this method, the resulting dish will be both visually appealing and delicious. After steaming the fish, turn off the heat and remove the lid. Generally, when you notice the fish’s eyes bulging out, it is almost fully cooked.
7.Remove the ginger and scallion from the fish.
8.Discard any excess water from the plate.
9.Next, add the prepared shredded ingredients on top of the fish, followed by drizzling some steamed fish soy sauce over the fish. It is now ready to be served.
10.Heat up some cooking oil in a separate pan until it reaches 80% hot, indicated by smoke rising. Turn off the heat and immediately pour the hot oil over the fish. A wonderfully delicious home-cooked dish is now complete.
Tips:
1.The backbone of the catfish must be severed in order to arrange the fish body in a fan shape. When cutting, ensure that the fish belly remains connected and avoid cutting it apart.
2.After steaming the fish until it is fully cooked, pour hot oil over it. This method helps to keep the fish meat deliciously moist without making it too dry or tough.
3.Steamed fish soy sauce has a rich and concentrated flavor, with a lighter color. It is commonly used for steaming seafood or fish dishes. It is not recommended to use light soy sauce or dark soy sauce for steaming fish, as the former might make it too salty, while the latter may result in a darker color.
A dish of steamed catfish is more than just a culinary delight; it is an experience to be savored. It provides not only gustatory satisfaction but also a sense of inner peace and comfort. When tasting this dish, it feels as if both the body and mind have been purified, finding a fleeting moment of tranquility in the midst of a noisy world.