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There are three ways to make peacocks and fish , which one is more stunning? The ones passed down from our ancestors are really good!
New Year's Eve dinner is the most solemn meal for Chinese people, giving it a special sense of ceremony. Each dish will be carefully prepared. Not only must it be delicious, but it must also be festive and auspicious, and each dish must be given an auspicious name!
Peacock fish is a common auspicious dish during the Spring Festival. It is red, beautiful and festive. It is a must-have on the New Year’s Eve dinner menu. It means happiness, peace and prosperity every year! Moreover, this is a steamed cuisine. It is simple to make, authentic, delicious and tender. As soon as it is served, everyone rushes to grab it. It is so delicious that it makes you shiver!
I have made three peacock fish dishes using different fish. Which one do you like better?
A few days ago, I posted a long version of the peacock fish made by bass . It looks quite tiger and inexplicably echoes the Year of the Tiger.
Today I will share an authentic recipe for peacock fish. It is made with Wuchang fish and belongs to the bream category. Comparing the picture above, it can be clearly seen that bream is indeed more suitable than seabass for making this dish, because bream has a big belly and looks more brilliant when opened, making it more magnificent, stunning and gorgeous!
Sure enough, the one passed down from our ancestors is more reliable!
The peacock fish looks so stunning at first sight that I don’t dare to do it. In fact, it is quite simple to actually make it. You only need a handy kitchen knife, haha!
A simple New Year dish that can be served in 8 minutes. It looks good and tastes great. You must try it and start practicing before the Spring Festival!
Let’s talk about how to do it.
First, take a bream fish, cut it open and clean it.
Did you see it? Its belly is flat and wide, unlike sea bass, and it is easier to cut into thin slices.
Cut off the dorsal fin of the bream, then cut off the tail and head, use a knife to cut the back of the fish into long and thin strips, be careful to cut off the vertebrae of the fish, but do not cut off the belly of the fish. Finally, the entire fish is connected through its belly.
Take a large plate, put shredded ginger on the bottom of the plate, spread the fish with the back of the fish as the center, arrange it in a fan shape, put the fish head and tail, and then put spicy millet on the fish fillet for decoration, and the embryonic form of the peacock will come out.
Also put ginger slices on the fish, pour a little rice wine with a spoon (use cooking wine if you don’t have it), and marinate briefly.
Finally, add the water to the pot and steam for about 8 minutes.
If it is an ordinary steamer, the steamed fish must be fresh and tender. The water must be boiled before steaming. Do not open the lid immediately after turning off the heat and steam for a few minutes.
I steamed it in a steam oven, and the steam came out quickly, so I started steaming it directly and set the timer for 8 minutes.
After steaming, add ginger, garlic and soy sauce. Heat it in a pot first and pour it on the fish, which will make it easier to taste. If you have steamed fish soy sauce, you can also add it.
Finally, pour hot oil on it, which has the finishing touch. It is best not to omit it.
Finally, sprinkle with shredded green onion and decorate it, it is full of color, fragrance and flavor! peacock
