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The highest state of Chinese culinary art: steamed fish

2018-04-15 16:00:26
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Fish.

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It's a living thing that grows out of water.

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Foodie CAI LAN describes the experience of eating fish this way: "Steamed fish is the highest realm of Chinese cooking art. The Japanese take the fish to burn, always too primitive; Americans cook fish, squandering things; The Englishman fried the fish and had a swollen throat; The French will roll the fish soup, the meat has changed, completely do not know the original quality of steamed fish."

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Mr. Chua has eaten all over the world, so he has a point. My knowledge is rudimentary, but I feel the same.

Methods/Steps
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One fresh sea bass, two pounds.

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Miter saw. No need to add anything except ginger. (In the past, the fish was marinated and then steamed, but later found that this covered the freshness of the fish, and only added ginger pieces to spread on the fish.)

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Secret # 1: Fire hard. Just the right time. The fish is tender enough.

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After the fish is steamed, drain the water from the fish. Spread the prepared shredded scallions over the fish. Quickly roll the oil (absolutely on high heat) and drizzle the hot sesame oil over the fish. With a beautiful sound of "snort" and a puff of smoke rising, the alluring aroma of sea bass will attract all.

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Secret two: You don't even need to pour soy sauce on it like wine, which also destroys the umami taste of the fish.

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