Blotchy rock cod is a fish that is distributed in the tropical and subtropical waters of the Indian Ocean and the Pacific Ocean. The tiger spot is yellow to light brown in color, with the golden color being the most embarrassing. There are five irregular dark brown markings arranged vertically. The whole body is covered with dense tiny brown spots. The spots on the markings are darker, the skin is thick, and the head is thick. Plump, juicy and crisp. The tiger spot protein is high in content and low in fat, and is called a skin care fish.
Remove the fish scales, clean all parts of the fish body, wash the blood in the fish belly, drain a little, and then wipe all parts of the fish body with salt, including the fish belly, and let stand for about 10-15 minutes;
Prepare a large steamer, boil a pot of water, cut the onion into large sections, and slice the ginger;
Clean the fish again, wash away all the salt water, and dry the fish with kitchen paper. Cut two sides of the fish on both sides of the fish to the middle of the fish bone, sandwich the onion and ginger in the incision, separate the fish belly as much as possible, let it lie on the plate, pour a little cooking wine, wait until the water is boiling and steam on the pan. The fire is steamed for 7 to 7.5 minutes.
At this point, cut the onion into pieces or use a hand to tear it into a silky shape. Prepare a clean water-free pot and pour a small amount of cooking oil.
After the time is up, turn off the heat for 10 seconds, take out, pour all the water in the fish plate, remove the onion sliced ginger on the fish, spread the chopped green onion or onion on the fish, sprinkle with a few grains of sugar, evenly drench Steam the fish oyster sauce, heat the cooking oil in the small pot, and evenly pour it on the fish.
1. When buying fish, be sure to ask the stall owner to help clean the scales. The tiger spots are very strong, and the scales are very close to the body. It is difficult to remove them. 2. After the fish body is cleaned, there will be mucus, which can not be completely removed. It can be wiped with salt. It can clean the fish body and let the fish taste. It can tighten the fish protein, but it can't be too long, and it must be cleaned before steaming. 3. The fifth step is to remove the water left by the steamed fish in the fish plate. This is the key step (this is the source of Wanhao). It is best to operate two people. One person remembers to bring the anti-scalding gloves, tilt the plate and use the chopsticks. Hold the fish mouth to prevent the fish from sliding down. After pouring the water, remove the onion ginger pieces. 4. Generally, about 1 kg of fish is steamed for 7 minutes, and 1.2 kg is steamed for 7.5 minutes. The whole process is steamed and cannot be opened.