Chaise fish is favored by diners for its tender meat, delicate taste and rich nutrition. As a celebrity chef, I would like to share with you a delicious method that preserves its original flavor while also showcasing its unique charm – "Steamed Chaise Fish".
1. Material selection and processing
It is important to choose a fresh chaise fish, which has a complete and full body, high glossy scales, clear and bright eyes, and bright red gills. After purchasing, it is first cleaned with running water to remove the internal organs and gills, and then a few knives are made on each side of the body for easy flavor and quick steaming. Remember not to cut the bones of the fish to keep the shape intact.
2. Marinate to taste
Put the processed chaise fish into a basin, sprinkle an appropriate amount of fine salt and evenly spread the inside and outside of the fish, and let it stand for 15 minutes to make it taste first. Then, stuff the shredded ginger and green onion into the belly and knife edge of the fish, which can not only remove the smell and increase the flavor, but also make the fish more delicious.
In the meantime, prepare a serving of sauce, including light soy sauce, cooking wine, sugar, white pepper, a little oyster sauce and a few drops of balsamic vinegar.
3. Carefully steam
Add enough water to the pot and bring to a boil, put the marinated chaise fish into the preheated steamer, and steam on high heat for about 8-10 minutes (the specific time depends on the size of the fish). At this time, heat control is extremely important, neither too old to lose the tender taste, nor not enough steaming to cause underripeness.
Fourth, pour the juice out of the pot to enhance the fragrance
Once the fish is steamed, remove it from a plate and remove the ginger and green onion from the belly. Pour the pre-prepared sauce into a pot and heat it until it boils, quickly drizzle over the steamed chaise fish, and garnish with chopped green onions and shredded red pepper.
Finally, the hot oil in the pot is boiled until it is hot, and it is quickly poured on the green onion and the fish.
5. Enjoy the food
This steamed chaise fish fully highlights the deliciousness of the fish itself, and with the right seasoning, it not only retains the tenderness of the fish, but also gives it a rich sense of layering. With every bite you taste, you can feel the fresh aroma of the fish blooming on the tip of the tongue, showing the noble quality of the chaise fish and the unique ingenuity of the star chef.
In summary, the key to doing a good job of chaise fish lies in the selection of fresh materials, fine processing, proper cooking, and accurate control of the sauce and fragrance. Only by treating every step with care can we truly release the tempting delicacy of chaise fish and achieve the delicacies on the table.