Peacock Spreading its Tail Fish

Method

1. 01

   Step 1

   Clean and prepare the Wuchang fish, then remove the head and tail (don't throw them away, they'll be useful later).

   

2. 02

   Step 2

   Cut off the fins except for the head. Cut the fish body evenly to a thickness of about 0.8 cm. Do not cut through the belly. Leave a small gap to allow for a nice fish shape.

   

3. 03

   Step 3

   Add scallion segments, ginger slices, cooking wine, and a small amount of salt, and marinate for about 5 minutes.

   

4. 04

   Step 4

   Cut the chili peppers into rings and set aside.

   

5. 05

   Step 5

   Chop scallions into thin strips and set aside.

   

6. 06

   Step 6

   Cut red bell pepper into strips for garnish.

   

7. 07

   Step 7

   Soak shredded scallions and red bell peppers in water to remove their spiciness.

   

8. 08

   Step 8

   Arrange the marinated fish in a peacock-like shape and sprinkle with a small amount of starch (to make the steamed fish tender and retain moisture).

   

9. 09

   Step 9

   Steam the fish in a steamer basket for about six minutes after the steam starts to rise.

   

10. 10

    Step 10

    Remove the fish from the plate, discard the ginger and scallions on the fish, pour out the water from the bottom of the plate, and garnish the guppy with shredded scallions, red pepper strips, and chili rings as shown in the picture.

    

11. 11

    Step 11

    Heat cooking oil to a high temperature (about 160 degrees Celsius, until the oil smokes white), then use a spoon to scoop the oil and pour it over the shredded scallions and red peppers, as well as the fish.

    

12. 12

    Step 12

    Pour an appropriate amount of steamed fish soy sauce along the edge of the plate.

    

13. 13

    Step 13

    Everything's ready. Serve it, take a picture, and dig in!