The Method of Peacock Opening Screen Fish

Health benefits

Bream: reduces food accumulation, invigorates the spleen, and benefits the stomach

Scallions: detoxifying

Jiang: Reduce nausea and vomiting, dissolve phlegm and cough, dispel cold and relieve external symptoms

Ingredients

A piece of bream

Half a plant of scallions

Jiang Shaoxu

Half a Red Pepper

Two tablespoons of tea oil

Two tablespoons of light soy sauce

1 tablespoon steamed fish and soy sauce

Half a tablespoon of cooking wine

The Method of Peacock Opening Screen Fish

1. Prepare a bream weighing over one pound, remove the scales, then cut open the fish belly, remove the internal organs, and clean thoroughly.

2. Prepare scallions, ginger, and red peppers, shred the scallions and ginger, remove both ends of the red peppers, and cut the middle part in a circle for later use.

3. Cut off the fish head and tail for later use.

4. Cut the fish body from the back and cut it into about one centimeter thick fillets. Do not cut off the belly side of the fish, so that the entire body is still connected.

5. Spread the prepared ginger shreds and a portion of scallions on the steamed fish plate, and the remaining portion of scallions will be used in the following steps.

6. Place the cut fish on a plate with chopped scallions and ginger, with the fish body spread out to create a peacock like display. The previously cut fish head is placed in the middle of the fish body, and the fish tail is placed on both sides. The shape of the open screen fish comes out.

7. Put cooking wine, light soy sauce, tea oil, and steamed fish oil with fermented soybeans into a small bowl, stir well, and make a sauce.

8. Evenly pour the prepared sauce over the entire plate of fish and marinate the fish for 20 minutes.

9. Add water to the steamer, and while boiling, place the sliced chili rings on top of the fish slices. After the water boils, add the marinated open screen fish, cover the pot, and steam over high heat for about ten minutes.

10. Open the lid of the pot and do not turn off the heat. Place the remaining shredded scallions at the junction of the fish head and body, and cover the pot again. When the shredded scallions become soft, turn off the heat and bring out the pot.

11. After cooking, pour the soup from the steamed fish plate back into a small bowl, and then pour it over the fish again. This beautiful peacock fish can be served on the table.

Tips 

When cutting fish fillets, the thickness should be similar, and the side of the fish belly should not be cut too hard. If you don't have tea oil at home, you can also use edible oil with a few drops of lemon instead, mainly to remove the fishy smell.

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