Steamed Fish in a Peacock Display

Tag: Steam  
Difficulty: 3/5 ★★★☆☆  
Servings: 3

Mode Reference

Mode: Steam  
Temperature: 100°C  
Time: about 10 minutes

Nutrition Analysis (per 100g)

Energy: 106.0 kcal  
Carbohydrate: 4% | 0.9g  
Protein: 63% | 16.9g  
Fat: 33% | 3.9g  
Reference: Chinese CDC China Food Composition Tables, 6th ed.

Ingredients

• Bream: 1000g (1 whole)
• Large scallion sections: 50g
• Cooking wine: 30g
• Salt: 1g
• Shredded ginger: 15g
• Seasoned soy sauce for steamed fish: 15g
• Oyster sauce: 12g
• Chicken seasoning powder: 1g
• Bird's eye chili: 3g
• Cooking oil: 20g

Cooking Steps

Step 1/6

Prepare the ingredients according to the required ingredients

Step 2/6

Wash the fish, remove the internal organs (do not open the belly), cut off about 2cm of meat from the fish head, and cut into about 1cm thick slices (the belly of the fish will not be cut)

Step 3/6

Add salt and cooking wine, coat the fish evenly and marinate for 15 minutes. At the same time, cut the green onions into shreds and the millet into rings and set aside.

Step 4/6

Take a deep plate, place 2/3 of the shredded ginger and green onion on the bottom, place the fish in an open screen shape, cut off the fish tail, put the fish head and tail on top, and spread the remaining shredded ginger and green onion on the surface.

Step 5/6

Place the deep-mouthed plate in the center of the steaming plate, place it on the second level of the machine, fill the water tank with water, and set the Mode Reference settings on the appliance and start cooking.

Step 6/6

After cooking, take out the deep-mouthed plate, pour off the excess soup, mix the oyster sauce, chicken powder, and steamed fish soy sauce, then pour the fish body on top, and garnish the opening with millet spicy rings. Take a pot, heat the pot, add oil, heat it and pour it on, then enjoy it hot