Spring Style Steamed Fish
Spring style steamed fish – a Chinese cuisine recipe, a very simple and dietary dish, in this way you can cook any river fish – grass carp, silver carp, etc. After steaming, the odor that is present in almost all river fish is removed from the fish. Spring-style steamed fish according to the recipe of Chinese cuisine in combination with vegetables looks very nice and spectacular on any holiday table.
Spring style steamed fish ingredients
- Silver carp 1 pcs
- Canned corn 2 tbsp
- Green peas 2 tbsp
- Carrots 1 pcs
- Bell pepper 3 pcs
- Rice wine 2 tsp
- Ginger 2 cm
- Green onions 0.5 pcs
- Vegetable oil 2 tbsp
- Sugar 1 tsp
- Salt 1 tsp
Spring style steamed fish recipe
To cook a Chinese recipe, spring style steamed fish, wash the bell pepper, remove the seeds and chop finely. Put pepper in a mortar or blender, pour a pinch of salt and grind. In a mortar, it will certainly be more correct, but in a blender it is more convenient, faster and easier.
Peel the carrots and cut into small cubes in the size of corn grains. If you cut the carrots too finely, then the texture of the dish and appearance will change for the worse, and this is also very important. Peas and corn can be taken fresh, but frozen vegetables are also quite suitable. Peel and finely chop the onion. Peel or scrape ginger and chop as finely as possible.
Now you can do the preparation of fish. Gut the fish without scales, remove the gills and rinse well, and then dry with a paper towel. Cut off the head and tail of the fish, and then cut it with a sharp knife or hatchet. How to cut fish? Lay the fish back to you and with a sharp knife, cutting the ridge and meat through and through, into pieces about 1.5 cm thick. Only the back of the fish needs to be cut, without cutting about 1 cm of the abdomen. Put the fish in the form of a fan on a plate, set the fish head in front, and put a tail between the head and the carcass. For the tail of the fish to stand beautifully, it needs to be cut along the ridge, to break the ridge and then it can be beautifully set. Sprinkle fish with salt, pour rice wine and set aside for a while, until vegetables are cooked.
Put finely chopped ginger and onion in a pan with warmed vegetable oil, mix, then lay the carrots and sweet red pepper paste. Mix everything and after 1-2 minutes add canned corn and peas. Stew vegetables for 3-5 minutes to evaporate excess liquid, and lay them nicely on top of the fish.
Put the fish in a food steamer and steam, the cooking time depends on the size of the fish. Small fish need to cook 3-4 minutes, and large 5-6 minutes. Ready spring style steamed fish pour hot vegetable oil, sprinkle with finely chopped green onions and serve.