Peacock Spreading Tail Fish
This steamed fish is prepared similarly to classic recipes but features the body sliced into connected strips and fanned out like a peacock's tail.
Geschichte
The fish is marinated with aromatics and steamed until tender, then finished with savory soy sauce and a drizzle of hot oil over fresh scallions and chilies.
Zutaten
Wuchang fish
1 whole fish
Ginger
1 piece
Scallion
2 stalks
Red small chili
2 pieces
Salt
to taste
White pepper
to taste
Peanut oil
to taste
Cooking wine
1 tbsp
Steamed fish soy sauce
2 tbsp
Light soy sauce
1 tbsp
Anleitung
1
Step 1
Clean the Wuchang fish. (You can also use sea bass instead)
2
Step 2
Cut off the head and tail of the fish.
3
Step 3
Slice the fish body into thin slices, about this thickness.
4
Step 4
Be careful not to cut all the way through at the belly position.
5
Step 5
This is what it looks like after slicing.
6
Step 6
Place the prepared fish in a container, pour in cooking wine, light soy sauce, a little salt, ground pepper, ginger slices, and chopped green onion, mix well, and marinate for fifteen minutes.
7
Step 7
Take a plate and arrange the marinated fish like a peacock spreading its tail. Sandwich a slice of ginger between the fish slices, and sprinkle with scallion whites and shredded ginger.
8
Step 8
Place the cut small red chili peppers on top. Pour water into the steamer and bring to a boil over high heat, then place the fish in the steamer and steam for 8 minutes.
9
Step 9
Take the steamed fish out, pour off the liquid inside, and remove the ginger and green onion (you can leave the ginger if you don't want to remove it).
10
Step 10
Evenly sprinkle steamed fish soy sauce over the fish, and place shredded green onion on top.
11
Step 11
Drizzle with hot oil.
12
Step 12
Finished.
13
Step 13
Finished product picture
14
Step 14
Finished product picture
15
Step 15
Finished product picture
Hauptgericht
Honig Char Siu Schweinefleisch
Honig Char Siu Schweinefleisch ist ein klassisches kantonesisches Barbecue-Gericht mit zartem, rötlich gefärbtem Fleisch und einem süßen Geschmacksprofil. Diese Version wird mit Char-Siu-Sauce und Rotem Hefereiswein-Trester mariniert und dann mit einem glänzenden Finish geröstet.
