Chinese Food
Fish rice, chaocai (SFC)
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Fish rice is a common dish in Chaoshan area. Fish rice is fish. In Chaoshan food culture, fishermen and the sea support the continuation of culture. Fish has a special and wonderful position in Chaoshan people's life. Fish as rice raises fish to the same important position as rice. Fish rice is white in color. The best keeps the original fresh and sweet taste of fish. Fresh sea fish in this way is more tender and smooth than steamed ones, and can eat the original taste of fish more. Fish rice is also the only cold dish in chaocai fish dishes, and its dipping saucer is two small plates of Puning bean paste. Great sound is hard to hear. This fish dish seems to be a simple and simple food. It is through preserving and displaying the flavor of food that has reached the lofty realm of the ancient saying Da Yin Xi Sheng. My fish meal here is a family version. It's simple and healthy. I prefer the original fish soup after cooking the fish. This is more original. Because of the specialty of chaocai
Cooking ingredients
Cooking Steps
Step1:Remove the gills and internal organs of the fish to keep the skin and scales. Then clean and drain the water. Put salt on the fish. Spread salt evenly inside and outside. If it's too fishy, you can add a small spoon of cooking wine. Then marinate for 40 minutes. (tip - shorten the curing time. Add fish luha after applying salt
Step2:Sliced ginge
Step3:Put cold water in the pot. Put on the steamer. The amount of water in the pot should be controlled according to the size of the pot. Here ginger slices are put on the steamer. Then put the fish on ginger slices.
Step4:After the fish is steamed, put on the lid of the pot. After 15 minutes of fire, remove the lid and observe that the eyes of the fish are protruding. The fish is ripe.
Step5:The fish's eyes are protruding and ripe.
Step6:Take out the steamer. Pour out the fish juice in the pot. Scoop out some fish meat with a spoon. Pour the rest on the cooked fish to make it more delicious.
Step7:Drench the rest on the cooked fish to make it more delicious.
Step8:Finally, let the fish drain a little and put it on a plate. Let the fish cool naturally. It can also be wrapped with plastic wrap and put into the refrigerator to speed up cooling. Of course, it's better to cool it naturally.
Step9:Finally, drain the fish a little and put them on a plate. Let the fish cool naturally. It can also be wrapped with plastic wrap and put into the refrigerator to speed up cooling. Of course, it's better to cool it naturally. The fish can also be cooled. Cut along the back of the fish. Take out the big fish bone. Turn the fish to the other side. You can dip the sauce and eat it.
Step10:This is a fish meal made of all kinds of fish. The names of fish vary from place to place. Just look at the pictures and recognize the shapes and colors.
Step11:For dipping sauce, you can use the original juice of steamed fish. You can also use Puning bean paste (sold evenly in the supermarket and the vegetable market) or a good soy sauce.
Step12:I choose tuna and big eye fish with less bone spurs for this fish meal. It's safe and delicious for children.
Cooking tips:Fish rice has a lot of materials - big eye fish, parrot fish, Nago fish, autumn swordfish, black fish, red fish, balang fish, sand point fish and so on You can also Baidu fish name. Here are some pictures of fish products. There are skills in making delicious dishes.
