Peacock Spreading its Tail - Wuchang Fish

Method

1. 01

   Step 1

   Clean the Wuchang fish by removing the internal organs and scales. Cut it into even small pieces along the spine, being careful not to cut through the belly. Keep the pieces as thin as possible, as shown in the picture. Sprinkle with salt and a tablespoon of cooking wine and marinate for half an hour.

   

2. 02

   Step 2

   2 Place chopped scallions and shredded ginger at the bottom of the plate to remove the fishy smell.

   

3. 03

   Step 3

   3 Place the marinated Wuchang fish fillets one by one on a plate lined with chopped scallions and ginger, arranging them in a peacock-like pattern. Split the fish head from the lower jaw without severing it, and place it upright on the body. Slightly trim the tail and arrange it next to the head.

   

4. 04

   Step 4

   4 Once the fish is styled, evenly sprinkle the scallion segments and ginger shreds over it again. Place a cherry tomato in the fish's mouth. Bring water to a boil in a pot, cover, and steam for eight minutes. Do not lift the lid during steaming. After steaming, do not remove the fish immediately; let it sit for another two minutes.

   

5. 05

   Step 5

   5 While steaming the fish, prepare carrots and ham sausages cut into diamond shapes, and small pieces of chili peppers. Also prepare steamed fish soy sauce.

   

6. 06

   Step 6

   6 Thickening sauce: Heat oil in a wok, add scallion segments, ginger slices, and Sichuan peppercorns and stir-fry until fragrant. Sprinkle in an appropriate amount of salt and evenly pour the thickening sauce and steamed fish soy sauce over the fish. Come and taste the delicious Peacock Tail Fish!

   

7. 07

   Step 7

   7 Pour the thickened sauce and steamed fish soy sauce evenly over the fish. Arrange the chopped chili peppers on the fish, front and back, and place the carrots around the edge of the plate. Garnish with ham sausage. Enjoy this delicious Peacock Tail Fish!