How to cook golden fish?

The fish we ate most when we were young were either hairtail, grass carp or carp. If you want to eat fish with fewer bones, choose golden fish. The most obvious feature of golden fish is that it has fewer bones. With fewer bones, we don’t have to worry about getting stuck by the bones when eating it. So how to cook golden fish? In fact, there are many ways to cook golden fish, such as steaming, braising, roasting, etc. We can cook it according to our preferences.

To make steamed golden fish, prepare the ingredients and seasonings. There is salt in the photo, but I added steamed fish soy sauce at the end and found that the taste was just right, so I omitted the salt.

Wash the fish and make a few cuts on both sides of the fish. Put ginger slices and scallion segments in the fish belly, put ginger slices in the cuts, and then marinate with cooking wine for ten minutes.

Put two small spoons on the steamed fish plate to lift the golden fish. First boil the water, then put in the golden fish, steam for seven minutes and turn off the heat. After another five minutes, take out the fish and put it on another plate. Heat the peanut oil.

The golden fish is drizzled with steamed fish sauce, and topped with shredded ginger and green onion. Pour in the freshly heated peanut oil and you have completed a seemingly simple steamed golden fish. In fact, you need to pay attention to a lot of details to make this dish a success. In the tips, I will list the precautions for steaming fish for everyone, and I hope everyone can make delicious steamed fish.

Tips

1. If you want to cut the onion into rolls, you can cut the onion into several long pieces, and use a fork to cut the onion pieces several times to make them into rolls. 2. Use two small spoons to hold the steamed fish in the air, which helps the heat circulation in the pot and makes the fish body evenly heated. 3. Put the steamed fish sauce, which is the sauce you are going to pour on the fish, in a small bowl and steam it together with the fish. After the fish is out of the pot, take this sauce out of the pot and pour it on the fish. Compared with the previous raw sauce, this sauce is less astringent and the fish flavor is warmer and softer, which is suitable for the taste of the elderly and those who like light food. 4. Take the steamed fish out of the pot, pour out the fish soup in the plate, or change to another plate, which will reduce the fishy smell. 5. Precautions during steaming fish: Steamed fish should be done in one go. There are three things you should avoid: one is putting the fish in before the water is boiled; two is not opening the lid in the middle of the process to let out air; three is not keeping the fish warm in the pot for a long time after it is cooked.