Peacock Steamed Fish

​ Peacock Steamed Fish Hi everything, this is Congcong. It was Chinese New Year yesterday, so I made this dish called "Peacock Steamed Fish" for the New Year Eve's dinner. It's my first post here, and I'd like to post once or twice a week sharing my experience with you guys in the future. Below is the recipe I use for the dish, or you can also check out my video at https://youtu.be/3KD9WP5RFfw Hope you will enjoy the dish! Ingredients: Wuchang fish(or grass carp), carrot, spring onion, ginger, chili pepper, Chinese cooking wine, seasoned soy sauce for seafood, oil. Instructions: Cut off the fins of the fish belly with scissors. The fins on the back are can be cut with diagonal pliers since they are hard to cut. Chop off the fish head, and keep the fins attached to the fish head. DO NOT cut off the two fins under the fish head. We'll leave them for the final presentation. Cut off the fishtail too. Cut equal width scratches on each side of the fish body. Make sure that the width of each segment is the same when chopping. Keep the spacing as small as possible without breaking apart the fish. The thinner the width of each segment, the better the final presentation. Cut hard along the scratch, and Cut off the fish spine. DO NOT cut through the fish belly. The fish back can be expanded after cutting. You can cut it with scissors if there is unevenness in the middle. Keep the uncut fish belly area within 0.4 inches. It should be fine as long as it's connected. Place the fish in a big place, and expand the fish along with the plate. Put the fish head in the center. Cut some green onion, preferably Welsh onion for its stronger smell. Cut some green onion for garnish. Make some shredded ginger. Cut red peppers into pepper rings, the thinner the better. Drizzle the cooking wine evenly on top of the fish pieces. Put the shredded ginger and shredded spring onion on the fish, then steam the fish for about 15 minutes. Let's cut the carrots into thin slices, while we are waiting. Make some heart shapes with a metal stamper. You can cut the carrots into diamond-shaped pieces or whatever shapes you like. It's been 15 minutes. Now let's open the lid. Discard water, spring onion, and ginger. Drain the water from the pan, and drizzle seasoned soy sauce for seafood evenly on top of the fish. Put the lid back on and heat the fish for another 5 minutes. Now let's garnish the fish. First place carrots on the outermost side and pepper rings on the inside. Then put some chopped scallion. Last pour some hot oil on the chopped spring onion. Here we have our Peacock Steamed Fish ready! Tips: It is best to use Wuchang fish. Wuchang fish has a wider body and the fish meat is thick, which makes the final presentation more beautiful. When cutting the fish, make sure that the fish belly is connected, but the connected parts should not be too long. The width of each fish piece should be thin, or it won't be flat when unfolded. DO NOT steam the fish for too long, or it will taste tough. Drizzle the sauce before steaming the fish, or the fish will taste not very tender. Remove the shredded scallion and ginger after steaming the fish, and then add the chopped scallion leaves. ​ https://preview.redd.it/229mdpd2f9d41.jpg?width=5184&format=pjpg&auto=webp&s=69c2f347f468f37f276c7d9118ea86f759e47a3c The steamed fish is fresh and healthy. The seasoned soy sauce for seafood and the green onion make this dish full of flavors. Each decorated fish pieces looks like a peacock's feather and looks very gorgeous. The recipe is very simple. All you need is some patience. You can also make this high-quality dish, even if you are a beginner to cooking. submitted by /u/timothyguo86 [link] [comments]