Fresh and fragrant Spanish mackerel
Spanish mackerel is steamed in two stages, drained and refreshed with blanching sauce, then showered with a hot glossy glaze of red pepper and scallion. Fragrant, flaky fish with bright coastal flavor throughout.
Instructions
- 1
Clean the mackerel.
- 2
Add an appropriate amount of salt, cooking wine, and blanching sauce to marinate for 15 to 20 minutes. Bring water in the pot to a boil, place the steaming fish plate, and steam for 6 minutes.
- 3
Pour out the liquid from the plate, then add a little cooking oil to the blanching liquid and steam for another 5 minutes before taking it out.
- 4
Heat the small pot over low heat, pour in the bowl sauce, which includes: cooking oil, water, blanching sauce, chicken essence with cornstarch slurry, and finally add red pepper rings and chopped green onions before serving.
- 5
Pour the thickened sauce over the steamed Spanish mackerel; the sauce is bright, the fish is tender, and the taste is delicious.
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Ingredients
Main Ingredients
- Spanish mackerel2 piece
- Blanched sauceto taste
- Small red chili1 piece
Seasonings
- cooking wineto taste
- starch waterto taste
- Saltto taste
- chicken essenceto taste
Auxiliary Ingredients
- chopped green onionsto taste