Steamed Fish Fillet with Sichuan Pepper

Tag: Steam  
Difficulty: 1/5 ★☆☆☆☆  
Servings: 1

Mode Reference

Mode: Steam  
Temperature: 95°C  
Time: about 10 minutes

Nutrition Analysis (per 100g)

Energy: 104.7 kcal  
Carbohydrate: 13% | 3.4g  
Protein: 32% | 8.6g  
Fat: 55% | 6.5g  
Reference: Chinese CDC China Food Composition Tables, 6th ed.

Ingredients

• Snakehead fish slices: 250g
• Starch: 10g
• Cooking wine: 3g
• Light soy sauce: 5g
• Salt: 2g
• Shredded ginger: 10g
• Green Sichuan peppercorns: 10g (fresh)
• Sichuan peppercorn oil: 5g
• Seasoned soy sauce for steamed fish: 5g
• Bird's eye chili: 3g
• Chopped spring onion: 10g
• Cooking oil: 20g

Cooking Steps

Step 1/5

Prepare the ingredients according to the required ingredients

Step 2/5

Marinate the black fish fillets with corn starch, cooking wine, light soy sauce and salt for ten minutes. Take out the black fish fillets, spread them out piece by piece on a deep plate, add green peppercorns, shredded ginger, peppercorn oil and steamed fish soy sauce.

Step 3/5

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 4/5

After cooking, take out the deep-mouthed plate, place spicy cut rings of millet on top of the steamed fish fillets, and sprinkle with chopped green onion.

Step 5/5

Take a pot, heat the oil until smoking, pour it on the fish fillets, mix well and enjoy hot