Steamed saury with fermented black bean sauce

Ingredients

• 1 coriander, 4 saury, 3 tablespoons of black bean hot sauce, appropriate amount of cooking oil, appropriate amount of fish sauce, appropriate amount of cooking wine, 3 chives, 6 slices of ginger< /span>

Steps

1. Prepare ingredients

2. Wash and cut onions, ginger and coriander and set aside

3. Remove the internal organs of the saury, wash the head and gills, and make a few cuts on both sides of the fish body with a knife to facilitate the flavor

4. Place in a plate: add salt, green onion, ginger and cooking wine, mix well, marinate for about half an hour and rinse thoroughly

5. Take some shredded green onions and ginger and sprinkle them on the bottom of the plate

6. Add the marinated saury, then add fish sauce and cooking wine

7. Add 3 tablespoons of flavored black bean sauce

8. Sprinkle some shredded green onion and ginger, put it into the pot, add water and cover

9. Steam over high heat for about 15 minutes

10. Heat some hot oil in another pan and pour evenly over the fish

11. In addition, I made a pan-fried saury and sprinkled some chili powder and cumin powder after frying

12. Finally, add some chopped green onion and coriander for flavor

13. Look: the fish meat is really tender

Tips

1. 1. The back of saury is thicker, so cut it a few times to make it easier to pickle and cook for better flavor
2. 2. Marinate the fish with onion, ginger, salt and cooking wine in advance, which not only gives the fish a base flavor but also removes the fishy smell and increases the aroma
3. 3. The bones of saury are very thin, so you need to remind your family to be careful when eating